Sunday, August 16, 2020



In most Indian homes, cauliflower (called Gobhi in Hindi and Hookosu in Kannada) is used quite frequently as it is a fairly versatile vegetable. All over India, you will find many dishes made using cauliflower- either singly or in combination with other vegetables. 

Cauliflowers are a good source of antioxidants and have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with cauliflower such as  :- 

In South India, it is common to serve chapatis with our curry-like kurma. Today's recipe is for a kurma made with cauliflower and green peas that goes well with chapatis/rotis. This can also be served as a side dish with the main meal. 


  • Medium-sized Cauliflower , 1/2  ( about 175 -200 grams)
  • Green Peas, (Fresh or frozen), 1/3 cup
  • Bay Leaf, (Tej Patta), 1
  • Cinnamon stick, small, 1
  • Cloves, (Laung), 2
  • Cumin Seeds, ( Jeera),  1/2 tsp
  • Large- sized Onion, finely chopped, 1
  • Medium-sized Tomato, chopped, 1/2 cup
  • Ginger Garlic Paste, 1/2 tbsp
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp, or to taste 
  • Coriander Leaves, finely chopped, 2 tbsp
  • Salt, to taste
  • Oil, 2 tbsp
To Be Ground To A Paste :
  • Fresh Coconut Gratings, 1/4 cup
  • Fried Gram/ Bhuna Chana, 1 tbsp
  • Green Chillies, 2


Break the cauliflower into florets, immerse them in water with salt and turmeric powder for about 10 minutes to get rid of the impurities
Rinse the florets well once again in fresh water 
In a vessel, cook the florets and peas in adequate water with a little salt till they get almost done yet remain firm. Take care that they don't get overcooked. 
In a small mixer jar, grind together the coconut gratings, fried gram and green chillies to a smooth paste adding the required amount of water. Keep aside
Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the bay leaf, cinnamon stick and cloves and sauté till they give off an aroma
Add the cumin seeds and when they sizzle add the finely chopped onion and sauté till it becomes slightly golden brown in colour
To this you add the ginger garlic paste and sauté till the raw smell goes
Next add the finely chopped tomatoes and little salt and cook till the tomatoes become soft and mushy
Add turmeric powder and chilli powder. Mix well
Add the ground paste prepared earlier, mix well and cook for a few minutes
Now add the cooked cauliflower florets and green peas
Bring to a boil adding water to get the right curry like consistency
Check for salt and add if required 
Let it simmer for a couple of minutes
Switch off the gas and finally garnish with finely chopped coriander leaves
Serve hot with rotis or as a side dish with the main meal 

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