Cauliflower- potato kurma
I made this tasty gravy to go along with our rotis. Some vegetable combinations are truly akin to matches made in heaven. This gravy is the marriage of the delectable cauliflower with the yummy potato. Add in onions, tomatoes, coupled with some spices. and you have a dish, that truly transports you elsewhere.
Do try this very simple gravy, and you will not be disappointed. This gravy would go well with rotis, parathas and pulav varieties
I am proceeding to the recipe.
Ingredients:
Cauliflower florets- 1 cup
Potatoes- 1/2 cup (roughly cubed)
Onions- 1/4 cup (finely chopped)
Tomatoes- 1 (finely chopped)
Thin coconut milk- 1 cup
Salt- to taste
Ghee -3 tsps
Notes:
Rinse the cauliflower florets, and keep them immersed in turmeric powder infused hot water for a couple of minutes. This will help in easier cleaning of the florets. Drain the water and keep the florets aside, for use in this kurma.
Ingredients to be ground into a paste:
Green chillies- 2 (Adapt the number of chillies, in accordance to your level of spice preference)
Ginger- a small chunk
Garlic- 4 cloves
Fennel seeds- 1 tsp
Grind these ingredients into a fine paste, adding little water. The masala paste for the kurma is ready.
Spices for seasoning:
Cumin seeds- 1 tsp
Cloves- 3
Preparation
Heat ghee in a kadai. Add the cloves and the cumin seeds. When it crackles, add the chopped onions. Saute for a couple of minutes, until the onions turn translucent. Add the chopped tomatoes, and fry till it turns slightly mushy. Now, add the prepared masala paste. Fry on a low flame, until the raw smell of the paste is gone. This will take between 10-12 minutes. Stir frequently.
Add the cubed potatoes, salt and thin diluted coconut milk. Cook covered until the potatoes are tender. Lastly, add the cauliflower florets and cook for some time until the florets are fork tender. Do not overcook, as the already boiled florets can get mushy very quickly.
Turn off the stove. Transfer to a serving bowl and enjoy with rotis or pulav.
Notes:
1.Thick coconut milk can be added as well, for a more creamy texture.
2. In lieu of adding coconut milk, you may grind grated coconut, along with the other ingredients for the masala paste.
3. Chilli powder can be used in place of green chillies.
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| Cauliflower potato kurma |
I made this tasty gravy to go along with our rotis. Some vegetable combinations are truly akin to matches made in heaven. This gravy is the marriage of the delectable cauliflower with the yummy potato. Add in onions, tomatoes, coupled with some spices. and you have a dish, that truly transports you elsewhere.
Do try this very simple gravy, and you will not be disappointed. This gravy would go well with rotis, parathas and pulav varieties
I am proceeding to the recipe.
Ingredients:
Cauliflower florets- 1 cup
Potatoes- 1/2 cup (roughly cubed)
Onions- 1/4 cup (finely chopped)
Tomatoes- 1 (finely chopped)
Thin coconut milk- 1 cup
Salt- to taste
Ghee -3 tsps
Notes:
Rinse the cauliflower florets, and keep them immersed in turmeric powder infused hot water for a couple of minutes. This will help in easier cleaning of the florets. Drain the water and keep the florets aside, for use in this kurma.
Ingredients to be ground into a paste:
Green chillies- 2 (Adapt the number of chillies, in accordance to your level of spice preference)
Ginger- a small chunk
Garlic- 4 cloves
Fennel seeds- 1 tsp
Grind these ingredients into a fine paste, adding little water. The masala paste for the kurma is ready.
Spices for seasoning:
Cumin seeds- 1 tsp
Cloves- 3
Preparation
Heat ghee in a kadai. Add the cloves and the cumin seeds. When it crackles, add the chopped onions. Saute for a couple of minutes, until the onions turn translucent. Add the chopped tomatoes, and fry till it turns slightly mushy. Now, add the prepared masala paste. Fry on a low flame, until the raw smell of the paste is gone. This will take between 10-12 minutes. Stir frequently.
Add the cubed potatoes, salt and thin diluted coconut milk. Cook covered until the potatoes are tender. Lastly, add the cauliflower florets and cook for some time until the florets are fork tender. Do not overcook, as the already boiled florets can get mushy very quickly.
Turn off the stove. Transfer to a serving bowl and enjoy with rotis or pulav.
Notes:
1.Thick coconut milk can be added as well, for a more creamy texture.
2. In lieu of adding coconut milk, you may grind grated coconut, along with the other ingredients for the masala paste.
3. Chilli powder can be used in place of green chillies.
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