Cauliflower Kurma Recipe

Kurma is to South Indian cuisine as Subzi is to North Indian Cuisine. The spices and ingredients used in the kurma is slightly different and most of the kurma recipes have coconut in them. Coming to this Cauliflower Kurma recipe, it is more of South Indian kind of side dish that goes well with roti as well as rice. 

Why make this recipe

If you are a cauliflower lover, then this is a recipe for you try. Cauliflower is the star ingredient of this Kurma. 

This recipe for cauliflower Kurma is so versatile that it can be paired with rice or flatbread. In this particular instance, I served this kurma with Poori (a deep fried Indian flatbread). But we often eat it with rice as well. 

The spices are very simple and the recipe is very easy to make. I have added some expert tips at the bottom of the post to make sure that your cauliflower does not turn mushy. Mushy cauliflowers do not taste as they should in any recipe. 

It is a Vegan recipe. If you are not a vegan, then you could cook the Cauliflower Kurma in ghee for added flavor. 

Ingredients Needed –

Vegetables that we will need to make this kurma is basically the Cauliflower along with onions, tomatoes and Green chilies. I have used a medium head of cauliflower, which was approximately about 4 cups of florets. 

Then we have the assortment of spice powders (turmeric powder, Red chili powder, coriander cumin powder and garam masala) that I have pictured above.

Along with those spices we need a spice / masala blend. For that we soak coconut, cashew nuts, poppy seeds, fennel seeds and green chili in water for few minutes and then grind it into a smooth paste.

Step by Step Process

• Clean the cauliflower and remove the florets. Heat water in a large pot and add salt to it. Add the prepared cauliflower florets to the boiling water and par boil it until it is fork tender. Make sure that it still has a crunch to it and not too mushy.

• Drain the florets and then sauté them in 1 tbsp of oil until light brown spots appears on them. Remove from the pan and keep it aside (Step 1). 
• In the same pan, heat 2 tbsp of oil and fry the cumin seeds. Add the onions and saute until golden brown. Then add the ginger garlic paste. (Step 2)
• Add the dry spices; turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt. (Step 3)
•  Fry for a minute more and add the chopped tomatoes.
• Mix well and let it fry in medium heat until the tomatoes are mushy and the oil separates from the masala. (step 4)

• Soak the cashew nuts, poppy seeds, coconut, fennel seeds and green chilies in warm water for about 10 minutes and then grind it into a paste along with other ingredients in the list. Keep it aside. (Step 5)
• Add the ground coconut masala and let it cook on low to medium heat for about 5 to 7 minutes. (Step 6)
• Next add the sautéed cauliflower florets and mix well. Add water needed to adjust the consistency of the gravy and let it come to a boil. (Step 7)
• Simmer for few minutes and then garnish the Cauliflower Kurma with cilantro. Serve with roti or rice. (Step 8)

Expert Tips and FAQ’s 

• Cauliflower has a tendency to become mushy when cooked. But I have a tip that works to keep the cauliflower florets intact in any recipe. Par boil the cauliflower until it is just tender. Drain the florets and saute it in a pan until it starts to develop golden brown spots. Then keep them aside and proceed with the recipe. 
• I use freshly grated coconut for the recipe. Frozen fresh coconut works very well. If you don’t have either of those, use desiccated coconut, but make sure they are not sweetened. 
• The amount of red chili powder and green chilies are added to suit our spice level. You can decrease or increase them based on what you like. This kurma was medium spiced. 
• We can add green peas or any other vegetable as well along with cauliflower. 

More Cauliflower Recipes

• Cauliflower dum biriyani
• Oven roasted cauliflower
• Cauliflower paratha
• Achari Gobhi / Cauliflower in pickling masala
• Gobhi Manchurian

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Cauliflower Kurma

A flavorful Kurma / Curry made with Cauliflower florets and simple Indian spices. The aroma of this curry will make you come back for more. It pairs really well with rice or Indian flatbread.

5 from 17 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 155kcal

Author: Sandhya Ramakrishnan

Equipment

• Blender

Ingredients

• 1 large Cauliflower florets removed (about 4 cups)
• 1 large Onion thinly sliced
• 3 Tomatoes chopped
• 1 tsp Cumin
• 1 tsp Ginger garlic paste
• 1 tsp Dhania jeera powder
• 1 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• to taste Salt
• 3 tbsp Oil 2 TBSP + 1 TBSP separated
• to garnish Cilantro

To grind into a paste –

• 1/4 cup Coconut grated
• 1 tsp Fennel seeds
• 1 tsp Poppy seeds
• 8 Cashews
• 2 Green chilies

Instructions

• Soak the cashew nuts and the poppy seeds in warm water for about 10 minutes and then grind it into a paste along with other ingredients in the list. Keep it aside.
• Clean the cauliflower and remove the florets. Heat water in a large pot and add salt to it. Add the prepared cauliflower florets to the boiling water and par boil it until it is fork tender. Make sure that it still has a crunch to it and not too mushy.
• Drain the florets and then sauté them in 1 tbsp of oil until light brown spots appears on them. Remove from the pan and keep it aside.
• In the same pan, heat 2 tbsp of oil and fry the cumin seeds. Add the onions and saute until golden brown. Then add the ginger garlic paste.
• Add the dry spices; turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt.
• Fry for a minute more and add the chopped tomatoes.
• Mix well and let it fry in medium heat until the tomatoes are mushy and the oil separates from the masala.
• Add the ground coconut masala and let it cook on low to medium heat for about 5 to 7 minutes.
• Add the sautéed cauliflower florets and mix well. Add water needed to adjust the consistency of the gravy and let it come to a boil.
• Simmer for few minutes and then garnish the Cauliflower Kurma with cilantro. Serve with roti or rice.

Notes

Expert Tips and FAQ's 

• Par boil the cauliflower until it is just tender. Make sure that it keeps the shape intact and is just tender. Drain the florets and saute it in a pan until it starts to develop golden brown spots. Then keep them aside and proceed with the recipe. This step ensures that the cauliflower does not become mushy. 
• I use freshly grated coconut for the recipe. Frozen fresh coconut works very well. If you don't have either of those, use desiccated coconut, but make sure they are not sweetened. 
• The amount of red chili powder and green chilies are added to suit our spice level. You can decrease or increase them based on what you like. This kurma was medium spiced. 
• We can add green peas or any other vegetable as well along with cauliflower. 

Nutrition

Calories: 155kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 645mg | Fiber: 6g | Sugar: 6g | Vitamin A: 712IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 2mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!