Cauliflower Kurma Recipe | Gobi Kurma Recipe

CAULIFLOWER KURMA RECIPE |

STARTUP COOKING

Cauliflower Kurma is one of the popular and delicious South Indian recipe made with lots of cauliflower florets, simple spices and coconut which tastes just amazing with chapathi, poori and dosa.

This cauliflower kurma is vegan and gluten free, which is absolutely delicious and fully flavored with cashews, poppy seeds, fennel seeds and coconut. Also, this kurma has mildly spiced but tastes amazing. Adjust spice level according to your taste. In Indian cuisine, there are many different versions of kurma and this is one among them.

do try my other kurma recipes

- no onion no garlic white veg kurma

- mushroom kurma

- white kurma

- vegetable kurma

for more cauliflower recipes, - gobi manchurian, cauliflower biryani, aloo gobi.

Cauliflower kurma ingredients are very simple and the recipe is very easy to make under 1 hour. Follow my step by step photo recipe to prepare Cauliflower Kurma. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

Click here for more Kurma Recipes

CAULIFLOWER KURMA VIDEO RECIPE

try my other recipes

Mushroom pepper fry

Kashmiri dum aloo

Methi Paneer Recipe

Kadai paneer recipe

Shahi paneer recipe

Palak paneer

Methi Paneer

Paneer peas pulao

Paneer capsicum

Matar paneer

Kadai paneer

Paneer Lababdar

RECIPE FOR CAULIFLOWER KURMA

Coarse : Lunch / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

INGREDIENTS

To Cook Cauliflower

1 medium sized cauliflower

pinch of salt

enough water

For Coconut Paste

8 cashews

1/2 tsp poppy seeds

1/4 cup grated coconut

1/2 tsp fennel seeds

For Kurma

3 tbsp oil

3 cloves

2 inch cinnamon stick

3 cardamom pods

1/2 tsp cumin seeds

1 bay leaf

1 star anise

1 mace

1 large onion - finely chopped

1 tbsp ginger garlic paste

1 green chilli - slit

1 large tomato - chopped

1/4 tsp turmeric powder

1 tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

salt to taste

1.5 cup water

1/4 cup coriander leaves - chopped - for garnish

PROCEDURE

cut cauliflower into small florets

bring enough water to boil in a sauce pot

add cauliflower florets into the hot boiling water with a pinch of salt

cook for 5 minutes and then drain the water using strainer and set aside

soak cashews and poppy seeds in little hot water for 10-15 minutes in a mixer grinder

grind to a smooth paste along with freshly grated coconut and fennel seeds, set aside

heat oil in a pan

temper with cloves, cinnamon stick, cardamom pods, cumin seeds, bay leaf, star anise and mace

saute for few seconds until you smell a nice aroma

add finely chopped onion

saute well until transparent

add ginger garlic paste and green chilli

saute well until the raw smell goes

add chopped tomato and cook well until it turns mushy

add turmeric powder, red chilli powder, coriander powder, cumin powder and salt

add 1/4 cup water and mix well

cover and cook on low flame until the raw smell of spices goes and the oil starts to float on top

now add cauliflower florets, mix well and allow to coat with the masalas

add 1.5 cup water and mix well

cover with lid and cook on low medium flame until cauliflowers are become tender

add ground cashew paste and mix well

cook for 1-2 minutes on medium flame

garnish with chopped coriander leaves

serve hot with chapathi, poori, idiyappam, appam, dosa, etc.,

Enjoy!

NOTES

adjust spice level according to your taste
you can also grind green chilli along with ginger garlic paste
kurma should be semi thick consistency, so adjust the water level according to that

click here - side dish for chapathi

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