cauliflower kurma
Print Recipe
0 from 0 votes

cauliflower kurma recipe, gobhi ki sabji

A south indian style of making cauliflower kurma using cashewnut and coconut paste.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Curries
Cuisine: South Indian
Servings: 4
Calories: 220kcal
Author: Asiya

Ingredients

  • 1 cauliflower 1/2 kg approx...
  • 2 tbsp oil
  • 1/4 tsp cumin seeds/jeera
  • 1 bay leaf
  • 2 slit green chillies
  • 2 medium size onions finely chopped
  • 3-4 curry leaves
  • 1/2 tsp ginger garlic paste
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3 medium size tomatoes finely chopped
  • 1 cup water
  • 1/4 tsp garam masala powder
  • 2-3 tbsp freshly chopped coriander leaves

For making masala paste:

  • 1/2 cup freshly grated coconut or 3-4 tbsp fresh coconut pieces
  • 5-6 cashewnuts/kaju

Instructions

Step 1:

  • Cut the florets of gobi or cauliflower and blanch them in water for a while and then strain the florets for using.

Step 2(making of masala paste):

  • 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.

Step 3:

  • 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.

Notes

1. To make this same kurma, other veggies like peas, potatoes, carrots too can be added along with cauliflower and make it as mixed veg kurma.
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.

Nutrition

Calories: 220kcal