Cauliflower kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, and cloves. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 5.Add cauliflower florets and cook for a few minutes.
• STEP 6.Add coconut milk and water. Cover and simmer until the cauliflower is cooked and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.

Cooking Tips

• You can blanch the cauliflower florets in hot water for a few minutes before adding them to the curry to ensure they are cooked evenly.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or almond paste to the gravy.

Storage and Serving

• Leftover cauliflower kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kurma in a pan or microwave before serving.
• Serve the cauliflower kurma with steamed rice, jeera rice, roti, or naan for a delicious meal.