Published: by Absolutely Recipes, in the Indian recipes category.

Cauliflower Kurma Recipe.

Ingredients:

1 1/2 Tbsp oil or as needed
2 cup cauliflower florets (heaped cup, 250 grams florets)
3/4 cup green peas (fresh or frozen)
1 cup onions finely chopped (or paste from boiled onions)
1 green chili slit
1/2 cup tomatoes chopped, mashed or pureed
1 1/2 tsp ginger garlic paste
1 tsp garam masala (adjust to taste)
1 tsp coriander powder (optional, adjust to taste)
1/2 to 3/4 tsp red chili powder (adjust to taste)
1/4 tsp salt (adjust to taste)
11/4 to 1 1/2 cups water (adjust as needed)
2 tbsps coriander leaves or mint leaves, pudina (finely chopped)
to grind
12 cashew nuts or 1 1/2 tbsp poppy seeds or roasted chana dal (refer notes)
1/4 cup coconut (or 1/4 cup thick yogurt or coconut milk)
1/2 tsp fennel seeds (saunf or 1/4 to 1/4 tsp ground fennel, optional)
spices
1 small bay leaf
1/2 tsp cumin seeds (jeera)
1/2 star anise (chakri phool)
3 green cardamoms (elaichi)
1 inch cinnamon (ceylon cinnamon or 1/2 inch cassia)
3 cloves (laung)
1 strand mace (javitri)

Recipe Instructions:

Cleaning - cut the cauliflower florets to desired sizes and spray vinegar and drizzle some salt.
Let them site for 5 minutes.
This step helps to get rid of some of the pesticide residue in the cauliflower.
Meanwhile heat 4 cups water in a pot until slightly hot and not boiling hot.
Add the cauliflower florets and turn off the heat.
Let the florets rest in water for 2 to 3 mins.
Drain the water and rinse the florets in fresh running water.
Set aside to drain in a colander.
Blanching is done here to get rid of the worms or insects in the cauliflower and can be skipped.
Add cashews, fennel seeds and coconut to a grinder jar.
Make a fine paste adding 4 to 6 tbsps of water.
Ensure the paste is smooth.
[If using yogurt or coconut milk in place of fresh coconut, you will need lesser water.
]
How to make cauliflower kurma
pour oil to a heavy bottom pan and heat it.
When the oil is slightly hot, add star anise, cumin seeds, cinnamon, cardamom, cloves, mace (optional) and bay leaf.
Let them sizzle for 30 seconds or so the aroma comes out.
Add onions and green chili.
Saute until the onions turn light golden.
Next add ginger garlic paste and fry this as well till the raw smell disappears.
Add tomatoes and salt.
Fry till the tomatoes turn mushy and soft.
If the tomatoes are not juicy, little water can be sprinkled while frying.
Throw in all the spice powders - red chilli powder, garam masala and coriander powder.
Saute for 2 minutes.
Add the ground paste.
Mix well and saute until the mixture smells aromatic.
Add peas and cauliflower.
Mix and saute for 4 to 5 more minutes.
Add water just enough to bring the cauliflower kurma to a consistency.
Next cook covered till the cauliflower is done to your liking.
Stir every few minutes to prevent the kurma sticking to the pan.
Add chopped coriander or mint leaves when the gravy reaches the desired consistency.
Keep cauliflower kurma covered until served.

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