Cauliflower Kurma (with potatoes and peas)

Thursday, November 14, 2013 0 comments
Cauliflower kurma is a simple and lovely dish to have with your roti or paratha. Or enjoy even with a simple and buttery bread toast. It makes a quick and filling meal. It is also an excellent dish to pack for your picnics and travels. 

2 cups cauliflower florets (cut in big sized florets)
2 medium sized potato
1/4 cup frozen peas
1 medium sized onion
2 medium sized tomato
1 ts ginger garlic paste
1/4 ts turmeric powder
2 ts sambar powder
1/2 ts chilli powder (optional)

Masala paste
3 tbs grated coconut
2 ts kasa kasa
1 ts fennel seed
2 cloves
2 green chillies
Few cashews (optional)


- Cut the cauliflower into medium sized florets. Wash them well in running water. In a sauce pan bring a cup of water to a rolling boil. Add little salt and turmeric powder. Switch off flame. Now add the cauliflower florets and let them seep in hot water for a while.
- Peel the potato, chop them in big cubes and microwave or boil them until they are reasonably soft.
- Grind the masala mentioned above into a very smooth paste with little water.
- Heat little oil in a kadai. 
- Add chopped onions and fry until they turn translucent.
- Add ginger garlic paste and saute for few seconds.
- Add chopped tomatoes and cook until they turn mushy.
- Add tumeric powder, chilli powder and sambar powder. Also add the required salt. Cook in simmer until oil seperates from the mixture. 
- Now add in the ground masala paste. Mix and cook until the mixture is devoid of all moisture and comes together leaving sides of the kadai.
- Add the cauliflower florets, cubed potatoes and green peas. Add a cup of water.
- Bring it to a boil.
- Add coriander leaves.
- Simmer for around 5 minutes.


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