Cauliflower Kurma

I've been sitting and staring at the blank screen of my compose box for a while now.I write one sentence and then delete it and think of another.It hasn't happened to me very often so now I really do understand what bloggers mean when they say writers block-today is my turn of facing it.

I made this simple Cauliflower Kurma yesterday for lunch with some fragrant Peas Pulao.The combo was delicious and I have some Kurma left which I am planning to serve with Chapathis.The writers block shouldn't deter me from posting this winner recipe,so I am going ahead with the post without my usual banter(can I see someone heaving a sigh of relief?!)

One thing that struck me after tasting the kurma was,how startlingly similar it was to the vegetable kurma I make(using my sil's recipe).How a base recipe gets different variations when shared through different people is something simply amusing.I followed the recipe to the T and made it using Cauliflower,you can try it with other veggies too.

Cauliflower Kurma

Recipe source - Sia of Monsoon Spice

Ingredients

Cauliflower - 1 medium,cut into florets

Capsicum - 1 medium,cut into small chunks

Oil - 1 tbsp

Onions - 1 medium,finely chopped

Tomato - 1 large,finely chopped

Ginger garlic paste - 1 tsp

Salt to taste

Coriander leaves - for garnish

 
For the coconut paste

Grated coconut - 3/4 cup,tightly packed

Cinnamon - 1' piece

Cardamom - 2

Cloves - 3-4

Coriander seeds - 1 tsp

Jeera - 1/2 tsp

Saunf - 1/2 tsp

Red Chillies - 3 (use the Kashmiri variety for more colour and less heat)

Method

Clean the cauliflower florets,drain and keep aside.
Make a smooth paste of the ingredients mentioned under the coconut paste-reserve.

 

In a kadai add oil and saute onions till they start turning golden brown.

Mix in the ginger garlic paste and saute for 2-3 minutes.

Add the chopped tomatoes and stir well,keep on simmer till the tomatoes start turning pulpy.

 
Now add the prepared coconut paste and about 1/2 a cup of water.Let it come to a rolling boil.

Add another cup of water,salt to taste and the cauliflower.Boil for a minute then close with a lid and simmer it for 10-12 minutes or till the cauliflower is cooked but yet firm.

 
Open the lid and add the capsicum and cook for a further 2 minutes.

Garnish with coriander leaves and serve hot with roti or pulao.

Notes

• You could make the kurma with vegetables like carrots,peas,beans and potatoes.I am thinking mushrooms too!
• The gravy is a thick one,more like masala coated vegetables.So if you are serving the same with chapathi,add water during the cooking stage.