Cauliflower Kurma ~ Day 142

Cauliflower cooked in rich and spicy masala sauce.  This lip-smacking and flavorful kurma is a very popular side dish served in many South Indian restaurants.  It is usually served with parotta, a multi layered wheat bread or with chapati.  This dish also goes very well with Idli, Dosai, or poori.

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Cauliflower - 1, small, wash and cut into florets
• Green peas (fresh or frozen) - 1/2 cup
• Oil - 2 tbsp
• Ghee / Clarified butter - 2 tbsp
• Bay leaves - 2
• Star anise - 1
• Onions - 2, small, finely chopped
• Garlic - 2, grated
• Ginger - 2 tsp, grated
• Fresh mint leaves - 2 tbsp, torn
• Curry leaves - few, torn
• Tomatoes - 2, finely chopped
• Plain yogurt / curd - 2 tbsp
• Salt - to taste

To grind:

• Fresh coconut - 1/4 cup
• Cashews - 4
• Roasted gram dal / Pottukadalai - 1 tbsp
• Green chilies - 2
• Red chilies - 3
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon stick - 1-inch piece
• Cloves - 4
• Green cardamom - 2
• Fennel seeds - 1 and 1/2 tsp
• Poppy seeds / khus khus - 1/2 tsp

Method:

1. Steam cook the cauliflower until tender, about 5 minutes.
2. Place all the ingredients in the to grind list in a blender with enough water and grind to a smooth paste.  Set aside.
3. Heat oil and ghee in a large saucepan.  Add the bay leaves and star anise.  Saute for 10 seconds.
4. Add the onion, garlic, ginger, mint leaves, and curry leaves.  Saute until onions turn translucent.  Add the tomatoes and cook until soft.
5. Add the ground masala paste, yogurt, and frozen peas along with 1 cup of water.  Cook for 7 to 8 minutes, over low heat, stirring often.
6. Add the steamed cauliflower along with salt and 1 cup of water (if needed).  Stir well and cook over low heat for another 5 minutes.  Remove from the heat.
7. Serve hot with parotta, chapati, or poori.