Cauliflower Kurma
Tender cauliflower florets simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is mildly spiced and pairs perfectly with chapatis, parottas, or steamed rice for a comforting meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Drain the soaked cashews.
- c.In a high-speed blender, combine the grated coconut, drained cashews, green chilies, ginger, garlic, and fennel seeds.
- d.Add approximately 1/4 cup of water and blend until you have a completely smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate blending. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onion and sauté until it turns soft and translucent, which should take about 4-5 minutes.
- e.Add the finely chopped tomato and cook for 5-6 minutes, stirring occasionally, until it becomes soft, mushy, and oil begins to separate from the mixture.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low-medium and add the prepared coconut-cashew paste to the pan.
- c.Stir continuously and cook for 5-7 minutes. It's crucial to cook the paste well until the raw smell disappears and it thickens slightly.
- d.Add the turmeric powder, coriander powder, and salt. Mix well and cook for another minute until the spices are fragrant.
- 4
Step 4
- a.Simmer the Kurma
- b.Add the cauliflower florets to the pan and gently toss to coat them evenly with the masala.
- c.Pour in the remaining 1.5 cups of water and stir everything together. Increase the heat and bring the curry to a boil.
- d.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes, or until the cauliflower is tender but still holds its shape. Check by piercing a floret with a fork.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly chopped coriander leaves.
- c.Let the kurma rest for at least 5 minutes to allow the flavors to meld together. The gravy will also thicken slightly as it cools.
- d.Serve hot with chapati, parotta, dosa, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer kurma, replace half the water with full-fat coconut milk. Add it in the final 5 minutes of simmering and do not bring to a rolling boil.
- 2Ensure the coconut-cashew paste is ground very smoothly for the best texture.
- 3Do not overcook the cauliflower; it should be fork-tender but not mushy.
- 4For a classic 'Vellai Kurma' (white kurma), omit the tomatoes and turmeric powder.
- 5Adjust the number of green chilies to increase or decrease the spice level to your preference.
Adapt it for your goals.
Mixed Vegetable Kurma
Add 1 cup of mixed vegetables like diced carrots, green beans, and green peas along with the cauliflower.
With Poppy SeedsWith Poppy Seeds
For a more traditional and thicker gravy, add 1 tablespoon of white poppy seeds (khus khus), soaked along with the cashews, to the grinding paste.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the coriander and turmeric powders for extra heat and color.
Why this is on our healthy list.
Rich in Fiber & Nutrients
Cauliflower is an excellent source of dietary fiber, which aids digestion and promotes gut health. It's also packed with essential vitamins like Vitamin C and K.
Provides Healthy Fats
The use of coconut and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
Anti-inflammatory Properties
Spices like turmeric, ginger, and garlic contain powerful compounds with anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
One serving of Cauliflower Kurma contains approximately 180-200 calories, depending on the exact amount of oil and coconut used. It's a relatively light main dish.