Cauliflower Kurma

 

Ingredients

1 small cauliflower

1 medium size potato

A handful of peas (optional)

1 large onion

1 green chilli

2 tbsp oil

1” piece cinnamon

2 cloves

A few curry leaves

1 heaped tsp ginger-garlic paste (available commercially)

1 tsp chilli powder

1 tsp coriander powder

1 large tomato, chopped

2 tbsp curd

Salt to taste

200 ml coconut milk (commercially available)

Method

1. Prepare vegetables. Cut cauliflower into large flowerets, soak in hot water. Remove skin from potato and cut into 8 pieces. Slice onion. Slit the green chilli lengthwise.
2. Heat oil in a pressure cooker and throw in the whole spices, when they splutter add the curry leaves, onion, and green chilli.
3. When the onions turn light brown, add ginger garlic paste, sauté for a minute and add chopped tomato and chilli-coriander powder. Sauté till the tomato becomes pulpy.
4. Mix in the curd, and add cauliflower, potato, peas and salt to taste.
5. Add coconut milk and pressure cook for 5 minutes.

 

*It teams well with light pulao or chapattis or roti. You can substitute the cauliflower with chicken or mutton if you prefer a non-vegetarian version.