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Cauliflower Kurma | Cauliflower Gravy Recipe | Easy Cauliflower Korma Recipe

Cauliflower Kurma
Cauliflower Kurma is one of the vegetable which I used to buy very often. We used to have this at least once in a week. So this gravy is often included in our breakfast / dinner. This gravy goes excellent with almost everything like chapati, idly, dosa, idiyappam etc. Whenever I make this,  I prepare little extra for the next breakfast or dinner. It is a super simple and super yummy kurma recipe. Try this out and let me know your feedback...
Cauliflower Gravy Recipe

Cauliflower kurma
Recipe Cuisine: Indian | Recipe Type: Side dish / Accompaniments
Prep Time: 10 mins | Cooking Time: 25 mins | Serves: 5


Cauliflower - 1, medium
Onion - 1
Tomato - 2
Green chillies - 2, slit
Ginger garlic paste - 1 tblspn
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
Oil - 2 tblspn

To grind:

Coconut - 1/4 cup
Cashew - 8
Poppy seeds / kasa kasa - 1 tsp
Fennel seeds - 1 tsp
Cinnamon - 1 stick
Cardamom - 2
Cloves - 2


Chop the cauliflower into small florets and put them in boiling water for 5 mins. Soak the cashew nuts in milk or water for 20 mins.

In a blender, take all the ingredients listed under "to grind". Blend till you get a smooth paste.

Heat oil in pan or pressure cooker. Add chopped onion.

Once onion becomes mushy, add chopped tomatoes, saute for few seconds. Cover and cook for 2 mins.

When tomatoes turn mushy, ginger garlic paste goes in.

Add coriander powder, tumeric, garam masala, chilli powder, cumin powder and saute till the raw smell is gone.

Now, add in cauliflower florets and mix well to coat evenly with the masala. Add in salt to taste and 2 water for the gravy.

Pressure cook for 2 to 3 whistles. Once pressure is released, add the ground coconut paste.

Again  cover and cook for 5 to 10 mins. Check for salt. Garnish with coriander leaves.

It goes very well with chapati, dosa, idly. Enjoy!

  • I can also precook the cauliflower till 90 % done.
Ingredients for cauliflower kurma
Keep all your ingredients ready. Soak cashews in milk or water for 20 mins
prepare coconut paste
In a blender, take coconut, fennel seeds, cinnamon, cardamom, cloves, poppy seeds and cashew. Blend till you get a very smooth paste
saute onion till soft
Heat oil in a pan, add chopped onions and saute
add tomato
Once onion becomes soft, add in chopped tomatoes
cover and cook
Cover and cook for 2 mins
mushy tomato
Tomatoes becomes mushy now
ginger garlic paste
As soon as tomato turns mushy, add in ginger garlic paste and saute till raw smell goes
spice powders
Now, add the coriander powder, chilli powder, cumin powder, garam masala and turmeric
Stir till the raw aroma of the spice powders is gone
cauliflower florets addded
Now, add in the slightly boiled cauliflower florets
coat with masala
Mix it well to coat the florets with the masala
water added
Add enough water. I added 1.5 cups of water
salt to taste
Add salt to taste
pressure cook
I transferred it to a pressure cooker and cooked for 2 to 3 whistles to save time. You can cook also cover it cook. Otherwise you can precook the cauliflower till 90% done and add it to the masala.
Transferred to pan
And i transferred it to the same pan again
coconut paste
Once the cauliflower is cooked, add the ground coconut paste
cook for 5 mins
Mix it well and cook for 5 to 10 mins
Garnish with coriander leaves
Cauliflower Korma Ready
Serve with chapati, dosa or idiyappam!

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