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Thursday, April 8, 2010

Cauliflower Kurma


1 medium cauliflower
1 yellow onion (chopped)
2 Tomatoes (pureed)
1tbsp ginger-garlic paste
4tbsp grated coconut
4 Cashews

1tsp Fennel seeds
1tsp Cumin seeds
2 Cardamom
1 Cinnamon stick (1")
4 small Cloves

1/4tsp Turmeric powder
1tbsp Chilli powder
1 1/2tbsp Coriander powder
1tsp Garam masala powder

2 1/2 cups Water
How to:
  • Separate, wash and boil the florets in salt water until 3/4th done and keep aside.
  • Grind the coconut and cashews to a fine paste, adding little water.
  • Heat oil in a skillet, add fennel seeds through cloves and fry'em. Then add onions and saute until tender.
  • Add the ginger-garlic paste and cook until the raw smell disappears. Then pour the tomato puree and cook well.
  • Now add all the spice powders along with salt and cook for a min.
  • Then mix the ground coconut paste and cook along with the water.
  • When the kurma starts bubbling, add the 3/4th done cauliflower, mix well and cook with lid closed in a low flame.
  • After few mins, stir the kurma and check salt for taste.
  • Cook until the kurma thickens, and the cauliflower is tender and not mushy.
  • Finally, garnish with cilantro.
Serve hot with chapathi or naan.


  1. Oh my God! This looks really good but seems very complicated. How long does it take to cook?

  2. Hi Vianey, thanks for dropping by. No, not as complicated as it looks. Took around 45 mins to cook(from scratch).


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