Ingredients
The following ingredients have 4 Servings
- Cauliflower - 1 (separated into florets)
- Onion - 1 (chopped)
- Green Chilies - 2 (slit lengthwise)
- Tomato - 2 (finely chopped)
- Ginger-garlic paste - 2 tsp
- Coriander Powder - 1 tbsp
- Red Chili Powder - 1 tsp
- Turmeric Powder - 1/4
- Whole garam masala - (1 cinnamon, 2-3 cloves, 1 star anise, 2 cardamon and 1 bay leaf)
- Salt - to taste
- Oil - 2 tbsp
- Curry leaves - 5
- Cilantro - for garnishing
- To Grind
- Grated Coconut - 1 cup
- Fennel seeds - 1/2 tsp
- Poppy Seeds - 1 tsp (or use 5-6 cashews)
Instruction
- Separate the cauliflower into florets and soak in hot salted water for 5 minutes.
- Heat oil in a pan, add the whole garam masala and curry leaves.
- Fry the onions and green chilies till it turns golden brown. Saute the ginger garlic paste for another minute.
- Add the chopped tomatoes and cook it for 5 minutes. If you want a smoother kurma, puree the tomatoes and add it.
- Add the dry masala powders i.e red chili powder, coriander powder, turmeric powder and salt.
- Add the cauliflower florets. Saute for a minute.
- Add about 1 cup water, cover and cook it for 5-7 minuets. If you want more gravy, add extra water.
- Grind together the grated coconut, fennel seeds and poppy seeds with sufficient water to a smooth paste. Add this paste to the curry.
- Reduce the flame and let the gravy simmer for another 5 minutes.
- Garnish with cilantro and switch off.
