Cauliflower kurma, a gravy based gobi curry recipe made using cauliflower florets and some masala which is made using coconut and cashewnuts.
This is basically a South Indian style of making vegetable kurma, but here I have used mainly cauliflower florets and the coconut masala to make the gobi kurma.
This is a gravy based kurma made using mild flavors and it is suitable to be accompanied with roti/chapathi, poori as well as rice.
Cauliflowers are usually available in plenty in India during winters and in monsoon and we have many recipes that are quite popular with gobi like gobi fry, cauliflower sabzi, gobi manchurian etc…
I have been getting many requests asking me to post several tried and tested recipes of mine and unfortunately, I have not been able to update recipes along with videos these days due to time constraints.
Hence, I decided to post recipes which are genuine and tried by me in written directions and not a video. Hopefully, with time I will update these recipes of mine with the videos as well.
I have already shared some of the cauliflower recipes on the blog and hope to add some more varieties that are apt for everyone to make and try at home.
Cauliflower recipes are simple and easy to make if we follow basic instructions in cleaning and cutting them and then making a recipe out of them is very easy.
Important points while using a cauliflower for a recipe:
- Firstly, boil some water.
- Remove the florets with a knife and then blanch them in water.
- Blanch them for few minutes.
- Strain the florets and they are ready to be used for the recipes.
- This method is the most simple way of cleaning and getting rid of dirt and tiny insects stuck inside the gobi.
The toughest part is to clean and cut the florets if one is a beginner in using a gobi and once we understand how to use it, any recipe out of it can be made with ease.
Below I have shared the easy steps on making this gobhi ki sabji which is slightly made in south indian method.
Kurma is made in various variations in south indian regions like kerala and tamil nadu. I have slightly made it in my version like I have not added any fennel seeds/saunf in my coconut kaju masala paste.
Some tend to add fennel seeds while making the coconut and kaju paste but I have tried to make it a universal recipe by slightly making tiny variations here and there and it is the best taste of the kurma one could ever get.
Below are the recipe instructions on how to make cauliflower kurma in simple steps.
Cauliflower kurma recipe:
- 1 cauliflower (1/2 kg approx...)
- 2 tbsp oil
- ¼ tsp cumin seeds/jeera
- 1 bay leaf
- 2 slit green chillies
- 2 medium size onions, finely chopped
- 3-4 curry leaves
- ½ tsp ginger garlic paste
- salt to taste
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 3 medium size tomatoes, finely chopped
- 1 cup water
- ¼ tsp garam masala powder
- 2-3 tbsp freshly chopped coriander leaves
- ½ cup freshly grated coconut or 3-4 tbsp fresh coconut pieces
- 5-6 cashewnuts/kaju
- Cut the florets of gobi or cauliflower and blanch them in water for a while and then strain the florets for using.
- In a blender, add freshly grated coconut, cashewnuts, blend them well and make a fine paste of the mix by adding little water.
- Place this paste aside for later use.
- Take a pressure cooker, add oil and heat it.
- Add cumin seeds, bay leaf, slit green chillies.
- Add finely chopped onions, curry leaves.
- Cook the onions until they turn slightly soft.
- Add ginger garlic paste and saute for few seconds.
- Add salt as per taste, red chilli powder, turmeric powder, mix well.
- Cook the masala for few minutes on low flame.
- Add the blanched gobi florets and give a mix.
- Add the chopped tomatoes, mix, cover the lid and cook for 2-3 minutes on low flame.
- Add the blended masala paste of coconut and kaju into the curry, add garam masala powder
- mix well.
- Cook the masala on low flame until oil leaves the sides.
- Add some water, check for salt and add if required.
- Cover the pressure cooker lid and pressure cook for 1 whistle.
- If pressure cooker is not used then, cook the gobi kurma by covering the lid until the gobi gets tender and soft.
- Lastly, add some freshly chopped coriander leaves and mix.
- Switch off the flame.
- Serve hot with rice or chapathi.
2. In place of fresh coconut, we can even use desiccated coconut if fresh coconut is not available handy.
3. Do not give too many whistles to the kurma while pressure cooking as too many whistles makes the curry mushy.
4. I suggest not to add fennel seeds while making coconut paste which is usually done in south indian methods of making kurma. Keeping it plain and simple brings the real flavors out of the kurma.