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Cauliflower Kurma
By swasthi · indianhealthyrecipes.com
Yield: 3
| prepCut cauliflower florets to desired size, spray with vinegar and salt, let sit 5 min | |||||||||
| prepBlanch cauliflower in 4 cups hot water 2–3 min, drain and rinse, set aside to drain | |||||||||
| 12 cashew nuts | Grind cashews, fennel & coconut into paste | Stir in ground paste, sauté until aromatic | Add peas & cauliflower, sauté 4–5 min | Add water, simmer covered until cauliflower tender | Stir in coriander leaves, cover until served | ||||
| ½ teaspoon fennel seeds (saunf) | |||||||||
| ¼ cup / 60 ml coconut | |||||||||
| 1½ tbsp / 22 ml oil | Temper spices in oil 30 sec | Sauté onions & chili until golden | Fry ginger-garlic paste until raw smell fades | Fry tomatoes & salt until mushy | Sauté spice powders 2 min | ||||
| ½ star anise (chakri phool) | |||||||||
| ½ teaspoon cumin seeds (jeera) | |||||||||
| 1 inch / 2.5 cm cinnamon (Ceylon or ½ inch cassia) | |||||||||
| 3 green cardamoms (elaichi) | |||||||||
| 3 cloves (laung) | |||||||||
| 1 strand mace (javitri) | |||||||||
| 1 small bay leaf | |||||||||
| 1 cup / 150 g onions, finely chopped | |||||||||
| 1 green chili, slit | |||||||||
| 1½ teaspoon ginger garlic paste | |||||||||
| ½ cup / 120 g tomatoes, chopped or pureed | |||||||||
| ⅓ teaspoon salt | |||||||||
| ½ to ¾ teaspoon red chili powder | |||||||||
| 1 teaspoon garam masala | |||||||||
| 1 teaspoon coriander powder (optional) | |||||||||
| ¾ cup / 150 g green peas (fresh or frozen) | |||||||||
| 2 cups / 250 g cauliflower florets, blanched | |||||||||
| 1¼ to 1½ cups / 300–360 ml water | |||||||||
| 2 tablespoons coriander leaves, finely chopped | |||||||||
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