Cauliflower Kurma | Cauliflower Gravy Recipe | Easy Cauliflower Korma Recipe

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 kurma

Recipe Cuisine: Indian | Recipe Type: Side dish / Accompaniments

Prep Time: 10 mins | Cooking Time: 25 mins | Serves: 5

Ingredients:

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

Method:

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!

Note:

• I can also precook the cauliflower till 90 % done.

Pictorial:

Keep all your ingredients ready. Soak cashews in milk or water for 20 mins

In a blender, take coconut, fennel seeds, cinnamon, cardamom, cloves, poppy seeds and cashew. Blend till you get a very smooth paste

Heat oil in a pan, add chopped onions and saute

Once onion becomes soft, add in chopped tomatoes

Cover and cook for 2 mins

Tomatoes becomes mushy now

As soon as tomato turns mushy, add in ginger garlic paste and saute till raw smell goes

Now, add the coriander powder, chilli powder, cumin powder, garam masala and turmeric

Stir till the raw aroma of the spice powders is gone

Now, add in the slightly boiled cauliflower florets

Mix it well to coat the florets with the masala

Add enough water. I added 1.5 cups of water

Add salt to taste

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.

And i transferred it to the same pan again

Once the cauliflower is cooked, add the ground coconut paste

Mix it well and cook for 5 to 10 mins

Garnish with coriander leaves

Serve with chapati, dosa or idiyappam!