1 medium cauliflower
1 yellow onion (chopped)
2 Tomatoes (pureed)
1tbsp ginger-garlic paste
4tbsp grated coconut
1tsp Fennel seeds
1tsp Cumin seeds
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
- 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.