CAULIFLOWER KURMA

INGREDIENTS:

Cauliflower            - 1
Onion                     - 1 finely chopped
Tomato                  - 1 finely chopped
Chilli powder        - 1/2 Tsp
Coriander powder - 1/2 Tsp
Garam masala        - 1/4 Tsp
Turmeric powder   - 1/4 Tsp
Salt                        - as needed

To temper:

Oil                       - 1 Tsp
Cumin seeds       - 1/4 Tsp
Bay leaf              - 1
Cinnamon stick  - small piece

To grind:

Grated coconut    - 3 Tsp
Fennel seeds        - 1/4 Tsp
Kuskus                - 1/4 Tsp
Garlic                  - 2 Cloves
Cashews             - 4 to 5
Green chillies     - 2

HOW TO MAKE:

Cut the cauliflower into small florets and wash well.  Put it in a boiled water for 5 to 10 mins. Drain the water and keep aside.  Heat oil in a kadai add cumin seeds, bay leaf and cinnamon stick. Add chopped onion and fry well until turn into transparent.

Add chopped tomatoes, chilli, coriander, garam masala and turmeric powder.  Stir well add salt.  Wait until it leave the oil separately and form into a thick gravy.

Add florets and mix well and add a cup of water.  Allow it to boil.

Meanwhile, in a mixie add the grind ingredients and make a fine paste.  Once the masala get boiled add the coconut paste.  Stir well and if you want the kurma thick consistency then do not add water else add enough water.

Once boiled garnish with chopped coriander leaves and turn off the stove.

Cauliflower kurma ready.  Serve with hot chappathies or parathas.

TIPS:

Adding more or less water will give needed consistency either thick or liquid kurma.  If you add more water check salt and add little bit as needed.

I added garlic cloves when I make coconut paste.  You can add garlic paste once you fried onions as we do all the masala curries.

Add peas, potato capcicum or corn for making kurma.  You can add variety of vegetables too.