Cauliflower Kurma Recipe (South Indian Style)
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
166 kcal
-
Course
Main Course
-
Cuisine
Indian
Cauliflower Kurma Recipe (South Indian Style)
Report
Cauliflower Kurma is a South Indian gravy-based dish made with nuts, seeds, and coconut. Absolutely delicious, gluten free, and vegan, this full-flavored cauliflower korma recipe is the perfect comforting dish to savor on any day.
Share:
Ingredients
For blanching cauliflower
- 250 grams cauliflower or 2.5 to 3 cups cauliflower florets
- ½ teaspoon salt - optional
- hot water as required
For coconut paste
- ½ cup fresh grated coconut
- 1 teaspoon chopped green chillies or serrano peppers or 2 green chillies
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped garlic or 3 to 4 medium garlic cloves
- 1 tablespoon roasted chana dal (husked, split roasted bengal gram)
- 10 to 12 cashews
- 1 teaspoon poppy seeds - optional
- ½ teaspoon fennel seeds
- 1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon
- 1 tiny piece stone flower - optional
- ⅓ to ½ cup water - for blending or grinding
Other ingredients
- 2 tablespoons oil - any neutral tasting oil or coconut oil
- 1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon
- 2 cloves
- ½ teaspoon fennel seeds
- 8 to 10 curry leaves or 1 tej patta (Indian bay leaf)
- ⅓ cup chopped onions or 1 medium onion
- ⅓ cup chopped tomatoes or 1 medium tomato
- 1 to 2 pinches turmeric powder
- 1.5 to 1.75 cups water or add as required
- salt as required
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
Instructions
Blanching cauliflower
- Take 2.5 to 3 cups of rinsed medium sized cauliflower florets (250 grams) in a bowl or pan. Optionally you can add ½ teaspoon salt.
- Pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. This blanching step can be skipped if there are no insects or worms in the cauliflower.
- Later drain all the water and set the cauliflower aside.
Making coconut paste
- In a grinder jar take the fresh grated coconut. You can add ½ cup of frozen coconut or ⅓ cup of desiccated coconut (unsweetened), if fresh coconut is not available.
- Also add chopped green chillies, ginger and garlic.
- Then add roasted chana dal, cashews, poppy seeds, fennel seeds, cinnamon and stone flower
- Add ⅓ to ½ cup water and grind to a smooth consistency. Set aside the ground paste.
Sautéing ingredients
- Heat 2 tablespoons oil in a thick bottomed pan. Keep the heat to a low and then add cinnamon, cloves and fennel seeds.
- Fry until the spices become aromatic and splutter.
- Then add chopped onions and curry leaves.
- Sauté the onions until they turn translucent and soften.
- Then add chopped tomatoes and turmeric powder.
- Mix well and begin to sauté tomatoes on a low to medium heat until the tomatoes soften and become pulpy.
- You should also see oil releasing from the sides of the onion-tomato mixture.
- Now add the ground coconut paste and mix very well.
- Keep the heat to a low or medium-low and stirring often sauté the coconut paste till you see oil specks at the sides.
- The coconut masala paste will also become glossy and clump together.
- Then add the blanched cauliflower. Mix well and sauté for a minute.
Cooking cauliflower kurma
- Add 1.5 to 1.75 cups water. Season with salt as required. Mix again.
- Cover the pan with a lid and simmer on low to medium-low heat until the cauliflower is cooked and tender.
- In between do check the cauliflower korma and stir the gravy.
- Simmer till the cauliflower is cooked well. Do not overcook the cauliflower and make them mushy.
- Then add 1 to 2 tablespoons chopped coriander leaves. Mix again.
- Serve the creamy cauliflower kurma hot or warm.
Serving suggestions
- The delicious gravy is creamy, lightly spiced and goes perfectly with Poori (Indian fried bread), parotta, chapati, idiyappam, neer dosa, set dosa, peas pulao, or steamed rice.
Storage and leftovers
- Store any leftovers you have in an airtight container in the refrigerator for 1 day only. Reheat in a pan and add some water if the gravy looks thick.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Sodium
619mg
(26%)
Potassium
325mg
(9%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
188IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
24mg
Vitamin B6
1mg
Vitamin C
74mg
(82%)
Vitamin E
3mg
Vitamin K
13µg
Calcium
64mg
(6%)
Vitamin B9 (Folate)
279µg
Iron
1mg
(6%)
Magnesium
34mg
Phosphorus
80mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 619mg | 26% |
| Potassium | 325mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 24mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 74mg | 82% |
| Vitamin E | 3mg | |
| Vitamin K | 13µg | |
| Calcium | 64mg | 6% |
| Vitamin B9 (Folate) | 279µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 80mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
Other Recipes
You'll Also Love
