CAULIFLOWER & PEAS KURMA

 CAULIFLOWER & PEAS KURMA

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  :- 

• Gobhi Shimla Mirch
• Aloo Gobhi Stir Fry 
• Cauliflower Ambat
• Cauliflower Talasani

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. 

Ingredients:-

• 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

Method:-

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