Wednesday, July 10, 2013

Cauliflower Kurma

Hey guys....

I had made some veggie gravy Monday night to go with rice for dinner... because I was out of non-veg to make curry :). A meal without fish/chicken is not much appreciated here. So while the guys had gone out to buy some fishy/chickyy, I made this cauliflower kurma.

My husband loves cauliflower and I had a lot of it sitting in the fridge. At first I thought of making cauliflower curry with coconut milk, but then the cauliflower kurma (which is with either thick cream or coconut grinded to paste) has much richer flavour and I love the creamy texture..

I opted for the kurma...

I had thought of frying whatever non-veg they get... but there wasn't any time for that. They came home pretty late... around 11. I had given them a big list of things to buy. Ramadan shopping list. I wanted to keep things ready so that all my fasts are not totally absorbed with cooking. The funny thing about fasting is, we tend to want to make each and everything that comes to mind. Even the food we dislike otherwise starts to sound and look appealing :P :D

This is what all you'll need for making the kurma...

- Cauliflower - 1 big flower
- Medium sided onion - 1/2 cut lengthwise
- Tomatoes -1/2 cut into cubes
- Chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Coriander leaves- 1 tsbp chopped
- Oil - 2tbsp
- Salt to taste

To grind:
- Coconut or Cream (I used cream) - 1/4 cup
- Fennel seeds  - 1tsp
- Cashew nuts - 5
- Onion - 1/2 medium
- Tomato - 1 small
- Garlic -  5 cloves
- Green chillies - 2
- Cinnamon - 1/2 inch piece
- Cloves - 2

How to make:
- Grind all the ingredients under 'To grind'  with little water to a smooth paste and keep aside.
- Clean and cut cauliflower into small florets and pressure cook with salt, water and turmeric powder. It should only be half cooked. Don't let it get overcooked and mashed.
- Heat oil in a pan, add onions and fry till golden brown. Add tomatoes, chilli powder, turmeric powder. Mix well and cook until oil starts to ooze out and the tomatoes are mashed.
- Now add the ground paste and cook till raw smell of garlic leaves and oil starts to separate.
- Now add the cauliflower and mix well. Switch off flame.
- Add more water if the gravy is too thick for ur liking...
- Taste and adjust salt.
- Garnish with coriander leaves. I sprinkled some dry mint on top instead of coriander.

It's a reasonable easy recipe... won't take time if u have clean work space and everything (like grinder and other stuff) ready. The resultant kurma was quite creamy... like butter chicken gravy. This would go best with chapati's or roti's. But I had rice already cooked.You could add potatoes or green peas to it if u want more veggies.

Will try to put up Iftar recipes if time permits. Or else I'll post them all after Ramadan. Ok then, Catch u guys later.....

Ramadan Kareem!! :)

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