- Blanching Cauliflower: Take 2.5 to 3 cups of rinsed medium sized cauliflower florets (250 grams) in a bowl or pan. Optionally you can add ½ teaspoon salt. Pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. This blanching step can be skipped if there are no insects or worms in the cauliflower. Later drain all the water and set the cauliflower aside. Making Coconut Paste: In a grinder jar take the fresh grated coconut. You can add ½ cup of frozen coconut or ⅓ cup of desiccated coconut (unsweetened), if fresh coconut is not available. Also add chopped green chillies, ginger and garlic. Then add roasted chana dal, cashews, poppy seeds, fennel seeds, cinnamon and stone flower Add ⅓ to ½ cup water and grind to a smooth consistency. Set aside the ground paste. Sautéing Ingredients Heat 2 tablespoons oil in a thick bottomed pan. Keep the heat to a low and then add cinnamon, cloves and fennel seeds. Fry until the spices become aromatic and splutter. Then add chopped onions and curry leaves. Sauté the onions until they turn translucent and soften. Then add chopped tomatoes and turmeric powder. Mix well and begin to sauté tomatoes on a low to medium heat until the tomatoes soften and become pulpy. You should also see oil releasing from the sides of the onion-tomato mixture. Now add the ground coconut paste and mix very well. Keep the heat to a low or medium-low and stirring often sauté the coconut paste till you see oil specks at the sides. The coconut masala paste will also become glossy and clump together. Then add the blanched cauliflower. Mix well and sauté for a minute. Cooking Cauliflower Kurma: Add 1.5 to 1.75 cups water. Season with salt as required. Mix again. Cover the pan with a lid and simmer on low to medium-low heat until the cauliflower is cooked and tender. In between do check the cauliflower korma and stir the gravy. Simmer till the cauliflower is cooked well. Do not overcook the cauliflower and make them mushy. Then add 1 to 2 tablespoons chopped coriander leaves. Mix again. Serve the creamy cauliflower kurma hot or warm.
Cauliflower kurma
#myrecipe
By Chandana Guptha
Jan, 10th
583
Servings
4 persons
Cook Time
30 minutes
Ingredients
20
- 22
Ingredients
- Cauliflower
- Salt
- Water
- Grated coconut
- Green chillies
- Gunger
- Garlic
- Chana dal
- Cashews
- Poppy seeds
- Fennel seeds
- Cinnamon
- Stone flower
- Oil
- Cinnamon
- Cloves
- Curry leaves
- Onions
- Tomatoes
- Turmeric
- Water
- Coriander
