Cauliflower Curry with Coconut and Nuts

This luxurious historical curry transforms simple cauliflower into a decadent dish featuring a rich, creamy sauce made from fresh coconut milk, ground almonds, and walnuts. Tender florets are simmered with caramelized onions and aromatic spices like cardamom and cinnamon, creating a complex and aromatic flavor profile typical of Parsi cuisine. The nutty, velvety gravy makes it an elegant side dish that pairs perfectly with rice or flatbreads.

Ingredients

6 ounces Cauliflower florets (Originally '15 tolas'. Use tender stalks and florets separated.)
1/2 cup Ghee (Originally '0.25 seer' (approx 116g). Can reduce for modern preference.)
2 medium Onions (Originally '0.25 seer'. Finely sliced.)
1/2 small Fresh coconut (Grated, for extracting milk.)
1 inch piece Ginger (Originally '0.5 tola'. Peeled and crushed.)
4 cloves Garlic (Large cloves, peeled and crushed.)
3 large Dried red chilies (Whole.)
3/4 ounce Walnuts (Originally '2 tolas'. Fresh, shelled.)
10 kernels Almonds (Blanched and peeled.)
1 tablespoon Parsley (Heaped. Finely chopped leaves.)
1 tablespoon Salt (Heaped, or to taste.)
2 pods Green cardamom (Seeds only.)
2 whole Cloves
1/2 inch Cinnamon stick (Thick piece.)
2 cups Water (Divided use: 1/2 cup for coconut milk, 1.5 cups for cooking. Originally measured in 'pashers'.)

Instructions

1Peel the almonds and grind them together with the walnuts into a very fine paste. Peel and crush the ginger and garlic into a paste. Finely grind the cardamom, cloves, and cinnamon together to make the garam masala.
2Grate the fresh coconut. Mix it with approximately 1/2 cup (1 pasher) of water, mash well, and squeeze to extract the milk. Strain through a cloth to remove solids. Set the coconut milk aside.
3Separate the cauliflower into small florets (including tender stalks) and soak them in cold water. Peel the onions and slice them finely, like vermicelli.
4In a tinned pot (or heavy-bottomed pan), heat the ghee. Add the sliced onions and fry until they turn a rich red color. Add the crushed ginger and garlic and fry until the raw smell disappears and a pleasant aroma is released.
5Add the cauliflower florets, whole dried red chilies, and salt to the pan. Pour in approximately 1.5 cups (3 pashers) of cold water. Cover the pot and cook over low heat.
6When the water has mostly evaporated, add the prepared coconut milk and cover again. Stir occasionally with a spoon. Taste the cauliflower; if the chilies have made it too spicy, remove them now. When the milk has reduced by half, mix the almond-walnut paste with a little water to soften it, then add it to the pot. Cook until the sauce thickens but remains slightly loose (not dry). Finally, stir in the ground garam masala (cardamom, cloves, cinnamon) and remove from heat.