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Cauliflower Kurma in bowl with poori
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5 from 17 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 155kcal

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 ½ tsp Red chili powder
  • ½ 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 –

  • ¼ 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