Cauliflower Kurma

Ingredients:

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

Salt

Oil

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.