how to cook cauliflower indian style / gobi kurma curry / cauliflower recipes for rice or roti /

 Cauliflower Gravy Curry / Cauliflower Kurma Curry / Gobi Curry for rice or roti 

 

This is the season for fresh and cheap veggies. All the veggies are so fresh and they are available in such cheap prices that whenever I visit the Santhe here, I tend to buy all veggies which are way too much for a family of four. I get really tempted to buy fresh and seasonal veggies which are available only in some seasons. Cauliflower is one such veggie which is available in different sizes especially during the winter season. On one such Sunday, I found the local market filled with cauliflowers ( so fresh ) that I couldn´t resist myself from purchasing four cauliflowers.

My family loves cauliflower in any way - cauliflower green peas fry, gravy, kurma etc,. I also add small pieces of cauliflower in upmas as well. They simply love the addition of cauliflower in basically anything. Since I had many cauliflowers at hand, I thought of preparing cauliflower kurma recipe. This is an Indian style of cooking cauliflower which is very easy to make with simple ingredients.

This cauliflower gravy or gobi curry is a perfect side dish for many varieties - chapathi, roti, naan, dosa, rice, pulav or any other mildly flavoured rice variety. This kurma curry was so much loved by my kids. This is indeed a spicy curry, but I have reduced the spice to suit my kids taste buds. All the spice lovers out there can increase the spice according to your liking.  

The secret to such an immense flavour and aroma to this cauliflower curry lies in the list of the ingredients that go into the preparation of the masala ( gravy ). Each ingredient blends so well with the others making it an ultimate combo that suits very well with the cooked and roasted cauliflower florets. Needless to mention, this is yet another healthy food recipe that has been added to this blog . I hope each one of you will prepare this spicy and flavourful curry and enjoy with your family.

You can also view my Mixed Vegetable Curry which tastes amazing with chapathi or naan.

Preparation

Separate the cauliflower into small florets and wash carefully. Make sure that you remove all the insects if any. Cook these florets in water until they change their colour slightly and become a little softer.

While the florets are getting cooked, we will prepare the masala. Grind onion, garlic, ginger, cashew, poppy seeds, cloves, dalchin, coconut pieces and cardamom in a mixie to a smooth paste. Keep aside.

Now if the florets are done, switch off the flame and drain the water.

Do not throw away the water. We are going to use this water for the preparation of this gobi kurma. Keep the cooked pieces in a colander. Take a pan and heat 1 tbsp. of oil in it. Add the cooked cauliflower florets and let them get roasted for a while. Keep stirring occasionally.

Once they are roasted, transfer to another plate and set aside. In the same pan, add remaining oil and add cumin seeds.

When they splutter, add turmeric powder and add the ground masala.

Add salt and mix well and allow it cook on a low flame until the masala releases the oil on the sides. While this is getting cooked, prepare the tomato puree and keep aside.

Once the masala releases oil on the sides, add the tomato puree and mix well.

Add coriander powder and chilli powder and cook covered on a low flame ....

....until you see oil floating on the top of the gravy.

Now add water and add the roasted cauliflower florets and mix.

Add milk and cook for some more time.

Check for salt and spice and switch off the flame.

Serve hot after garnishing with cream and coriander leaves. 

Ingredients

Cauliflower 2 ( small ) Or 6 cups of florets

Chilli powder 1 tsp

Salt to taste

Coriander leaves to garnish

Oil 3 tbsp

Tomatoes 2  ( small )

Cumin seeds 1 tsp

Turmeric 1 tsp

Coriander powder 1 1/2 tsp

Milk 1/2 cup

To Grind

Onion 2 ( diced )

Cashew 1/4 cup

Garlic 6

Ginger 1"piece

Poppy seeds 3 tsp

Cloves 4

Dalchin 1"piece

Coconut 3 tbsp ( finely chopped )

Cardamom 2

Method

1. Wash the florets, blanch and keep aside.
2. Heat 1 tbsp. of oil in a pan and fry the florets. Transfer to a plate and keep aside.
3. Grind all the ingredients that are mentioned under ´´ To Grind ´´ and prepare the masala.
4. Heat remaining oil in a pan and add cumin seeds and turmeric powder.
5. When the cumin seeds crackle, add the ground masala and salt and mix well.
6. Cook on a low flame until the oil releases from the sides. 
7. Now add the tomato puree, chilli powder and coriander powder and mix well. Cook covered on a low flame until the oil starts floating on top of the gravy. 
8. Now add some water, fried cauliflower florets and milk. Mix well. 
9. Check for salt and spice and cook for a few more minutes. 
10. Garnish with coriander leaves and cream and serve hot with rice, roti, chapathi, dosa or any other flavored rice.

Notes

• You can increase or decrease the amount of spice as per your desire. 
• Adding milk is optional but it gives a richness to the curry. 
• Other veggies like green peas, beans, potatoes can also be added to this kurma curry.