Cauliflower Kurma ( Curry )

{ Preparation & Cooking Time : 25 Min }
       Difficulty : Easy
     Meal Type : Vegetarian
            Serves : 2
          Cuisines : Indian, South indian


   Ingredients
 • Cauliflower – 1 small, cut into small florets or coarsely chopped (You can use the tender stems too)
 • Coconut oil / veg oil – 1.5 tablespoon
 • Cumin seeds – 1/4 teaspoon
 • Ginger – 1.5 teaspoon, minced
 • Onion – 3/4 cup, chopped
 • Turmeric powder – 1/2 teaspoon
 • Kashmiri chilly powder – 1/2 teaspoon
 • Coriander powder – 1.5 teaspoon
 • Tomato – 1/2 medium-small, finely chopped
 • Green chilies – 2 – 3, slit
 • Garam masala powder – 3/4 teaspoon
 • Mint leaves – 8 – 10, finely chopped
 • Cilantro – 3 tablespoon, finely chopped

   To grind
  • Grated coconut – 1/4 cup + 1 – 2 tablespoon
  • Cashews – 5 – 6, soaked in hot water for 15 minutes
  • Poppy seeds – 1 teaspoon
  • Fennel seeds – 1/2 teaspoon
Grind coconut along with cashews, poppy seeds and fennel seeds to a fine paste adding little water. Set aside.

  Preparation Method
1. Heat 1.5 tbsp oil in a pan. Splutter cumin seeds and then add ginger, onion and little salt. Saute for a few minutes until onion turns transparent. Add turmeric powder, chilly powder and coriander powder. Saute for a minute and add chopped cauliflower pieces , tomato pieces and slit green chilies. Add salt to taste. Cook for 4 – 5 minutes, stirring occasionally. Add 3/4 cup hot water. Mix well. Cover and cook for 10 – 15 minutes until cauliflower pieces are tender.

2. Open the lid and add ground coconut paste. Bring down the heat to medium-low. Cook for 3 – 5 minutes. Add garam masala powder, chopped mint and cilantro. Mix well. Taste-check for salt. Switch off when gravy is thick. It goes well with idiyappam, appam and chapathis.