Cauliflower Kurma – Restaurant Style

Ingredients (Serves 3 )

1. Cauliflower – 1 small, cut into small florets or coarsely chopped (You can use the tender stems too)

2. Coconut oil / veg oil – 1.5 tbsp

   Cumin seeds – 1/4 tsp

3. Ginger – 1.5 tsp, minced

   Onion – 3/4 cup, chopped

4. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1/2 tsp

    Coriander powder – 1.5 tsp

5. Tomato – 1/2 medium-small, finely chopped

    Green chilies – 2 – 3, slit

6. Garam masala powder – 3/4 tsp

    Mint leaves – 8 – 10, finely chopped

    Cilantro – 3 tbsp, finely chopped

To grind

7. Grated coconut – 1/4 cup + 1 – 2 tbsp

    Cashews – 5 – 6, soaked in hot water for 15 minutes

    Poppy seeds – 1 tsp

    Fennel seeds – 1/2 tsp

Grind coconut along with cashews, poppy seeds and fennel seeds to a fine paste adding little water. Set aside.

Method

1. Heat 1.5 tbsp oil in a pan. Splutter cumin seeds and then add ginger, onion and little salt. Saute for a few minutes until onion turns transparent. Add turmeric powder, chilly powder and coriander powder. Saute for a minute and add chopped cauliflower pieces , tomato pieces and slit green chilies. Add salt to taste. Cook for 4 – 5 minutes, stirring occasionally. Add 3/4 cup hot water. Mix well. Cover and cook for 10 – 15 minutes until cauliflower pieces are tender.

2. Open the lid and add ground coconut paste. Bring down the heat to medium-low. Cook for 3 – 5 minutes. Add garam masala powder, chopped mint and cilantro. Mix well. Taste-check for salt. Switch off when gravy is thick. It goes well with idiyappam, appam and chapathis.