Cauliflower kurma recipe – There are so many ways a kurma is made and they taste different based on the ingredients used. This cauliflower kurma is flavorful, tastes delicious, rich and goes great as a side to rice, pulao, chapathi or poori. To make this cauliflower kurma recipe, i followed my veg kurma recipe.
To make a kurma, ingredients like poppy seeds, yogurt, coconut, roasted gram are used. Each of these lend a different taste to the dish. In restaurant served kurma, cashew nuts are used to make them taste rich. Few also used roasted gram to make it taste light.
So these can be used to suit one’s taste and liking. I made this using cashews since poppy seeds are not available in Singapore. But poppy seeds yield a good tasting kurma as well. Roasted gram can be used instead of poppy seeds or cashew nuts.
South Indian style cauliflower kurma
Ingredients (1 cup = 240ml )
- 1 ½ tbsp oil or as needed
- 1 ½ cup cauliflower florets
- ¼ to ½ cup green peas
- ¾ cup onions finely chopped (or paste from ¾ cup onions)
- 1 green chili slit
- ½ cup tomatoes chopped, mashed or pureed
- 1 tsp ginger garlic paste
- 1 tsp garam masala (adjust to suit your taste)
- ½ tsp red chili powder (adjust)
- 1 ¼ to 1 ½ cups water
- 2 tbsps coriander leaves or mint, pudina (finely chopped)
To grind (or use ¼ cup thick yogurt)
- 10 cashew nuts or 1 tbsp poppy seeds or roasted gram (refer notes)
- 3 to 4 tbsp coconut grated (or pieces chopped)
- 1 bay leaf small
- ½ tsp cumin (or jeera)
- ¼ to ½ star anise (or chakri phool)
- 3 green cardamoms (or elaichi)
- 1 small cinnamon stick
- 3 cloves (or laung)
- 1 pinch saunf or fennel seeds (crushed)
- 1 strand mace (or javitri)
How to make the recipe
Preparation for cauliflower kurma
- Sprinkle salt over the cauliflower florets and soak them in slightly hot water for 1 minute. Drain the water rinse in fresh running water. Set aside to drain.
- Make a fine paste of the ingredients mentioned under to grind. Set aside. If using only yogurt skip this.
How to make cauliflower kurma
- Add oil to a hot pan and saute the dry spices till aromatic without burning.
- Fry the onions and chili in the pan till golden. Add ginger garlic paste and fry this as well till the raw smell disappears.
- Add chopped and mashed tomatoes along with salt. Fry till the tomatoes turn mushy and soft. If the tomatoes are not juicy, little water can be sprinkled while frying.
- Add all the spice powders and fry for 2 minutes.
- Add the ground paste or yogurt. Mix well and fry until the mixture thickens. It should also begin to smell good.
- Add peas and cauliflower. Mix and fry for 4 to 5 more minutes. Add water just enough to bring the cauliflower kurma to a consistency.
- Next cook covered till the cauliflower is done. Meanwhile stir every few minutes to prevent the kurma sticking to the pan.
- Add chopped coriander or mint leaves when the curry reaches the desired consistency.
- Keep cauliflower kurma covered until served.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
step by step photos
1. Heat 4 to 5 cups of water in a large pot. Add cauliflower florets, sprinkle salt over the florets and leave it for 5 minutes. Drain off the water and rinse well in running water. Drain and set aside. Rinse green peas as well. Set aside.
2. Heat oil in a pan, add all the spices and saute till they turn aromatic.
3. Add finely chopped onions or onion paste and fry until lightly golden.
4. Add ginger garlic paste and fry till the raw smell disappears.
5. Add deseeded finely chopped or mashed or pureed tomatoes and salt. Fry until the tomatoes turn mushy. If needed sprinkle little water to soften them.
6. While the tomatoes cook, make a fine paste of coconut and roasted gram or cashews with little water. If using poppy seeds, soak them for 15 minutes in warm water and make a fine paste along with coconut.
7. Add garam masala powder, turmeric and saute till you get a nice aroma. Just for 2 minutes. If your garam masala is pungent or very strong, i suggest using less of it and add little coriander powder. To make this kurma we just need a mild masala powder since we have used spices for tempering as well.
8. Add the ground coconut paste or yogurt.
9. Stir and fry again for about 3 to 4 minutes till the mixture smells good. The mixture should also thicken.
10. Add cauliflower and peas.
11. Stir and fry for another 4 to 5 minutes. You can also move the masala aside in the pan and fry the cauliflower and peas.
12. Pour water just enough to cook cauliflower and make a good kurma. Cover and cook till the cauliflower is cooked.
13. Add finely chopped coriander leaves. I didn’t have coriander leaves so i used mint.
Keep cauliflower kurma covered until served to retain the aroma. Serve with chapati, rice or pulao.