cauliflower kurma recipe with step by step pics. this is an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices. the gravy is creamy, lightly spiced and accompanies pooris, parotta, chapatis, idiyappam, neer dosa, set dosa, peas pulao, steamed rice very well.

in india, we get the best cauliflower in the indian winter season, so it is one of the best time to make cauliflower recipes. few delicious cauliflower recipes i have already posted on blog are:

this cauliflower kurma recipe is inspired from the chettinad cuisine and makes use of ingredients like fennel seeds, cinnamon, cloves, poppy seeds, cashews and fresh coconut. i make cauliflower kurma recipe similar to the way i make vegetable korma and potato kurma.

sometimes i used red chilies and at times green chilies for the ground coconut paste. in this korma gravy recipe, i have used green chilies. you can also use dry red chilies. using dry red chilies will give the korma an orange or red color. apart from cauliflower, you can also add some green peas or potatoes in the kurma gravy.

cauliflower kurma

Name: cauliflower kurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 grams cauliflower (or 2.5 to 3 cups cauliflower florets (phool gobi)); ½ teaspoon salt (- optional); hot water (as required); ½ cup fresh grated coconut; 2 green chilies (- chopped); 1 inch ginger (- chopped or 1 teaspoon chopped ginger); 3 to 4 garlic, chopped (or 1 teaspoon chopped garlic); 1 tablespoon roasted chana dal ((husked, split roasted bengal gram)); 10 to 12 cashews; 1 teaspoon poppy seeds (- optional); ½ teaspoon fennel seeds ((saunf)); 1 inch cinnamon ((dalchini)); 1 tiny piece stone flower (- optional); ⅓ to ½ cup water (for grinding); 2 tablespoons oil; 1 inch cinnamon ((dalchini)); 2 cloves ((lavang)); ½ teaspoon fennel seeds ((saunf)); 8 to 10 curry leaves (or 1 tej patta); ⅓ cup chopped onions (or 1 medium onion, chopped); ⅓ cup chopped tomatoes (or 1 medium tomato, chopped); 1 to 2 pinches turmeric powder; 1.5 to 1.75 cups water (or add as required); salt (as required); 1 to 2 tablespoons chopped coriander leaves

4.84 from 6 votes

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

this is an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices.

cauliflower kurma recipe, cauliflower korma recipe

Course:main course

Cuisine:chettinad,south indian

Servings:4

Calories:164kcal

Author:Dassana Amit

INGREDIENTS FOR cauliflower kurma

(1 CUP = 250 ML)

for blanching cauliflower

250 grams cauliflower or 2.5 to 3 cups cauliflower florets (phool gobi)
½ teaspoon salt - optional
hot water as required

for ground kurma paste

½ cup fresh grated coconut
2 green chilies - chopped
1 inch ginger - chopped or 1 teaspoon chopped ginger
3 to 4 garlic, chopped or 1 teaspoon chopped garlic
1 tablespoon roasted chana dal (husked, split roasted bengal gram)
10 to 12 cashews
1 teaspoon poppy seeds - optional
½ teaspoon fennel seeds (saunf)
1 inch cinnamon (dalchini)
1 tiny piece stone flower - optional
⅓ to ½ cup water for grinding

other ingredients for cauliflower kurma

2 tablespoons oil
1 inch cinnamon (dalchini)
2 cloves (lavang)
½ teaspoon fennel seeds (saunf)
8 to 10 curry leaves or 1 tej patta
⅓ cup chopped onions or 1 medium onion, chopped
⅓ cup chopped tomatoes or 1 medium tomato, chopped
1 to 2 pinches turmeric powder
1.5 to 1.75 cups water or add as required
salt as required
1 to 2 tablespoons chopped coriander leaves

HOW TO MAKE cauliflower kurma

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 keep the cauliflower aside.

making masala paste for cauliflower kurma

in a grinder jar take ½ cup fresh grated coconut.
also add chopped green chilies, 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. keep the kurma masala paste aside.

making cauliflower kurma

heat 2 tablespoons oil in a thick bottomed pan. keep the flame to a low and then add 1 inch cinnamon, 2 cloves and fennel seeds.
fry till the spices become aromatic and splutter.
then add chopped onions and curry leaves.
sauté the onions till they turn translucent.
then add chopped tomatoes and 1 to 2 pinches of turmeric powder.
mix well and begin to sauté tomatoes on a low to medium flame till 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. mix very well.
keep the flame to a low or medium-low and stirring often sauté the masala till you see oil specks at the sides.
the masala will also become glossy and clump together.
then add the blanched cauliflower. mix well and sauté for a minute.
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 flame till the cauliflower is cooked and tender.
in between do check the cauliflower kurma 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. stir again.
serve cauliflower kurma with parotta, pooris, chapatis, appam, idiyappam or steamed rice.

RECIPE TIPS

i have used green chilies. you can also use dry red chilies. using dry red chilies will give the korma an orange or red color.

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how to make cauliflower kurma

a) blanching cauliflower

1. 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.

2. pour hot water as required.

3. 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 keep the cauliflower aside.

making masala paste for cauliflower kurma

4. in a grinder jar take ½ cup fresh grated coconut.

5. then add 2 green chilies (chopped), 1 teaspoon chopped ginger and 1 teaspoon chopped garlic. for a spicy taste, you can add 3 green chilies. alternatively you can use 2 dry red chilies instead of green chilies.

6. next add 1 tablespoon roasted chana dal (roasted bengal gram), 10 to 12 cashews and 1 teaspoon poppy seeds. if you do not have roasted chana dal or poppy seeds, then skip adding them. instead of cashews you can also use blanched and peeled almonds.