Easy cauliflower curry that goes well as side dish with rice or rotti !
Preparation Time: 15 minutes
Cooking Time : 20 minutes
INGREDIENTS:
Cauliflower - 1 no.
Onion - 1 cup chopped finely.
Tomato - 2 medium sized chopped finely.
Green chilli - 1 no. chopped finely
Garam masala - 1/2 teaspoon(Optional)
Turmeric powder - 1/2 teaspoon
Cashews - 7- 10 no.s
Coconut powder - 2 tablespoon
SPICES:
Cardamom - 2 no.s
Cinnamon - 1/2 inch sized
Cloves - 2 no.s
Bay leaf - 1 no
Cumin seeds -1 teaspoon
Fennel seeds - 1/2 teaspoon
Star anise - small sized
Oil - 2 tablespoon
METHOD:
1. Cut cauliflower florets. In a large vessel boil water with salt. Add chopped cauliflower in the boiling water and allow it to rest it for 10 -15 minutes. It removes worms and pesticides from the cauliflower .Then filter the water out. This process is called "blanching".
2. Grind coconut and cashews with little water in to a fine paste.
3. In a pan, add some oil. Then add items mentioned in the "Spices" section.
4. Now add onion and green chilli and fry till they get translucent.
5. Now add tomato. Add turmeric and garam masala powder and cook till the tomatoes turn soft and mushy. Now allow the contents to cool and grind them to a fine paste.
6. In a pan, add some more oil. Then add the tomato onion paste which you prepared in step 5. Also add cashew coconut paste which you prepared in step 2 . Also add blanched cauliflower florets and salt. Now add some water to your desired consistency. Allow the contents to boil for 2 minutes. Then switch off the stove. Garnish with coriander leaves.
7. Serve cauliflower kurma with rotti or rice !
SEE ALSO: Green mung dal gravy, Navratan kurma, Channa masala.
Preparation Time: 15 minutes
Cooking Time : 20 minutes
INGREDIENTS:
Cauliflower - 1 no.
Onion - 1 cup chopped finely.
Tomato - 2 medium sized chopped finely.
Green chilli - 1 no. chopped finely
Garam masala - 1/2 teaspoon(Optional)
Turmeric powder - 1/2 teaspoon
Cashews - 7- 10 no.s
Coconut powder - 2 tablespoon
SPICES:
Cardamom - 2 no.s
Cinnamon - 1/2 inch sized
Cloves - 2 no.s
Bay leaf - 1 no
Cumin seeds -1 teaspoon
Fennel seeds - 1/2 teaspoon
Star anise - small sized
Oil - 2 tablespoon
METHOD:
1. Cut cauliflower florets. In a large vessel boil water with salt. Add chopped cauliflower in the boiling water and allow it to rest it for 10 -15 minutes. It removes worms and pesticides from the cauliflower .Then filter the water out. This process is called "blanching".
2. Grind coconut and cashews with little water in to a fine paste.
3. In a pan, add some oil. Then add items mentioned in the "Spices" section.
4. Now add onion and green chilli and fry till they get translucent.
5. Now add tomato. Add turmeric and garam masala powder and cook till the tomatoes turn soft and mushy. Now allow the contents to cool and grind them to a fine paste.
6. In a pan, add some more oil. Then add the tomato onion paste which you prepared in step 5. Also add cashew coconut paste which you prepared in step 2 . Also add blanched cauliflower florets and salt. Now add some water to your desired consistency. Allow the contents to boil for 2 minutes. Then switch off the stove. Garnish with coriander leaves.
7. Serve cauliflower kurma with rotti or rice !
SEE ALSO: Green mung dal gravy, Navratan kurma, Channa masala.
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