Cauliflower peas kurma recipe

Name: Cauliflower peas kurma recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 3 cups Cauliflower (florets, 1 large flower); 1 Onion (sliced); 2 Tomato (finely chopped); ¼ cup Green Peas (I used Frozen); ¼ tsp Turmeric powder; 1 tsp Red chilli powder; Salt as needed; ½ cup Coconut; 5 cashews (large); ½ onion (cubed); 1 tbsp Fried gram dal (pottukadalai); 4 cloves Garlic (small variety); 1 Cardamom; ½ inch Cinnamon (thin); 1 Clove; 3 Green chillies; 1 tsp Dry coriander seeds; 3 tbsp Oil; 1 tsp Cumin seeds; Few Stone flowers (Kalpasi (optional)); 1 Biryani leaf

October 9, 2008 by Raks Anand 51 Comments / Jump to Recipe

Cauliflower peas kurma is a great side dish for chapati or poori. A curry with south Indian spices and coconut base.

Goes well with chapati or poori and even mild rice varieties. Breakfast, Lunch or dinner any time of the day.

Check out my aloo gobi masala in this website. This kurma goes well with ghee rice or thengai paal sadam.

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About
Ingredients
Instructions
Recipe card

About

This recipe is in my hand written cookbook, which I had written before my marriage. So I don't know the source of this recipe.

But when I tried the recipe for first time in my initial days of cooking, it turned out really nice.

While you cook this, your family and even neighbors will ask you what you are cooking! That much flavourful, spicy kurma recipe.

Over time, I have made few changes to the recipe and make it to suit our taste buds.

Ingredients

Cauliflower - I used Indian variety so it has firm texture. It takes a while to cook and retains the texture. If it is the other variety I get here in Singapore form China or Australia, it gets soft and over cooked easily, so cooking time is less.
Green peas - I used frozen peas that I froze from fresh peas I got earlier. You can use store bought package as well.
Onion
Tomato
Ingredients for paste - Coconut, fried gram dal (pottukadalai), cashew are for thickening. Coriander, cinnamon, cardamom, clove, garlic for flavor. Green chilli for spice.

See the recipe card for full list and quantities.

Instructions

Prep

1. Before using cauliflower in this recipe, cut into small florets. Wash and keep immersed in hot water with salt and turmeric.

2. Slice onion lengthwise and finely chop tomatoes.

3. Place all the ingredients needed for masala paste in mixie. ½ cup Coconut,5 cashews,½ onion,1 tablespoon Fried gram dal,4 cloves Garlic,1 Cardamom,½ inch Cinnamon,1 Clove,3 Green chillies,1 teaspoon Dry coriander seeds

Make kurma

1. Heat a kadai with oil and add items to temper. Give it a roast.

2. Add sliced onion and saute until soft and turns pink here and there.

3. After that, add tomatoes. In goes salt, turmeric, red chilli powder.

4. Saute furthermore until it turns mushy and oil oozes out.

5. Now, add the ground paste. Saute well for 2-3 minutes or until oil oozes out.

6. Keep scraping the bottom in between to avoid stuck bottom.

7. Then add cauliflower and green peas along with 2 & ½ cups to 3 cups water.

8. Mix well and bring it to boil. Lower the flame and cook covered for 5 minutes.

9. After that, boil in open pot for 10 minutes or until the kurma gets thick. Refer notes for thickening tip.

10. It gets slightly thicker as it cools, so switch off accordingly.

11. Finally garnish with fresh coriander leaves.

12. Garnish with fresh coriander leaves

Serve with roti or poori or parotta. I had with chapatis and poori for my kid.

Recipe card

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5 from 8 votes