A delicious vegan Cauliflower Kurma or Curry made of Cauliflower florets and basic Indian spices. The flavor from this dish will keep you coming to the next one. It is a great match to rice and Indian flatbread.
Kurma refers to South Indian cuisine as Subzi is to North Indian Cuisine. The spices and the ingredients that are used in the kurma recipe are somewhat different, and the majority of the recipes for kurma have coconut in the recipe. When it comes to this Cauliflower Curry recipe, it’s more of a South Indian kind of side dish that is great with roti, as well as rice.
What is the reason to make this recipe?
If you’re an avid fan of cauliflower then this is the recipe to take a look at. The cauliflower is the main ingredient in this Kurma.
The recipe below for cauliflower Kurma is so adaptable that it could be enjoyed with flatbread or rice. In this particular case I served the kurma alongside Poori (a deep-fried Indian flatbread). We often serve it with rice, too.
The spices are easy to prepare and it is simple to prepare. I’ve included some helpful tips towards the end of this article to ensure that your cauliflower doesn’t become mushy. The taste of cauliflower that is mushy does not work exactly as they should when used in any recipe.
It’s a Vegan dish. If you’re not a vegan, then you can make the Cauliflower Kurma with ghee for an extra flavor.
The vegetables we’ll need to make this kurma mostly the Cauliflower as well as tomatoes, onions and Green chilies. I utilized a medium-sized head of cauliflower that was four cup of cooked florets.
There is also a selection from spice powders (turmeric powder, red chili powder coriander cumin powder, garam masala) that I’ve pictured above.
In addition to those spices, we also require a spice masala mix. To make it, we soak poppy seeds, cashews, poppy nuts, fennel seeds , and green chilis in water for a couple of minutes, then grind it into a fine paste.
Cleanse the cauliflower and then remove the florets. Make sure to boil water in a large pot , and include salt in it. Prepare the cauliflower florets into the water that is boiling and the water until it’s fork-tender. Make sure it retains its crunch and isn’t too soft.
Then, drain the florets and sauté them in oil for 1 tablespoon until you see light brown spots on the florets. Remove the florets from the pan and set it in a separate bowl. (Step 1)
Within the same skillet, warm 2 tablespoons of oil. Then, fry the seeds of cumin. Then add the onions and cook until they are golden brown. Then , add your ginger-garlic paste. (Step 2)
Mix the dry spices, turmeric powder red chili powder Dhania Jeera Powder, Garam Masala, and salt. (Step 3)
Cook for another minute and then add the tomatoes chopped.
Mix well and allow it to cook on moderate heat until the tomatoes become soft and the oil segregates from masala. (step 4)
The poppy seeds, cashews, poppy nuts coconut, fennel seeds along with green chilies, in water that is warm for around 10 minutes and then crush it into a paste with the other ingredients on the list. Save it for later. (Step 5)
Mix in the coconut masala and cook it at a low to medium temperature for five to seven minutes. (Step 6)
After that, add the cauliflower florets that have been sauteed and mix thoroughly. Add the water required to adjust to the desired consistency. let it simmer to the point of boiling. (Step 7)
Cook for a few minutes, finish by garnishing the Cauliflower Kurma by adding cilantro. Serve with rice or roti. (Step 8)
Helpful Tips, FAQ’s and Expert Advice
Cauliflower can turn mushy after cooking. However, I do have a method that helps retain the cauliflower’s florets for any dish. Par boil the cauliflower until it’s barely tender. Then drain the florets, and then sauté in a pan until it begins to show gold-colored spots. Keep them aside until you are ready to follow the recipe.
I make use of fresh coconut that has been grated in the recipe. Fresh coconut that has been frozen works well. In the event that you do not have either one of the two, try desiccated coconut, but be sure that they’re non-sweetened.
The quantity of red and green chilies is included to match the level of spice we prefer. You can increase or decrease the amount based on your preference. The kurma I served was medium spiced.
Green peas can be added or any other vegetables in addition to cauliflower.
Other Cauliflower Recipes by us
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A delicious Kurma curry made of Cauliflower florets and basic Indian spices. The scent from this spice will keep you coming to the next one. It’s great to rice and Indian flatbread.
course: Side Dish
Diet: Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Six servings of food: 6 servings
#1 Large Cauliflower with florets removed (about four cups)
#1 large onion thinly slices
#3 Chopped tomatoes
1 teaspoon Cumin
One teaspoon ginger garlic paste
1 teaspoon Dhania jeera powder
1 1/2 teaspoon Red chili powder
1 teaspoon Turmeric powder
1 teaspoon Garam masala
#to Taste Salt
#3 tablespoon Oil 2 tablespoon + 1 tablespoon separated
#to garnish Cilantro
For grinding into a fine paste
1 cup coconut grated
1 teaspoon of Fennel seeds
1 teaspoon Poppy seeds
#2 Green chilies
Incubate the cashew nuts as well as the seeds of poppy in warm water for approximately 10 minutes before grinding it into a paste with other ingredients listed in the list. Set it aside.
Cleanse the cauliflower and then remove the florets. Make sure to boil water in large pot, and add salt. Prepare the cauliflower florets in the pot of boiling water and simmer until fork-tender. Make sure it retains its crunch and is not too soft.
Then, drain the florets and sauté them in 1 tablespoon oil until you see light brown spots on the florets. Remove them from the pan and set in a separate dish.
Then, in the pan you are using, cook 2 tablespoons of oil. Then, fry the seeds of cumin. Add the onions , and cook until they are golden brown. Then , add to the paste of ginger.
Mix dry spices, turmeric powder and red chili powder. Dhania jeera powder Garam masala, salt, and garam masala.
Continue to fry for about a minute and then add the tomatoes chopped.
Mix well, and then let it cook on moderate temperature until the tomatoes become soft and the oil is separated from masala.
Incorporate the coconut masala ground and cook it at a low-medium heat for approximately 5 to 7 minutes.
Incorporate the cauliflower florets that have been sauteed and mix thoroughly. Add water to alter to the desired consistency. allow it to come back to the point of boiling.
Allow to simmer for a few minutes and after that garnish your Cauliflower Kurma by adding cilantro. Serve with rice or roti.
Helpful Tips, FAQ’s and Expert Advice
Cook in the water until it’s just tender. Make sure it has its shape and is just tender. Remove the florets from the water and sauté in a pan until it begins to form spots of golden brown. Set them aside to continue with the recipe. This ensures that the cauliflower doesn’t turn into mush.
I make use of freshly grated coconut in the recipe. Fresh coconut that has been frozen works well. If you’re not able to find any of these, you can use desiccated coconut. However, make sure that they’re not sweetened.
The quantity of red and green chilies is used to adjust the level of spice we prefer. You can increase or decrease according to your preference. The kurma we had was moderately spiced.
We can also add green peas or any other type of vegetable together with cauliflower.