Cauliflower Kurma Recipe with step by step pictures. Simple side dish for roti, pulao made with cauliflower.
I love gobi in anything, i make dishes with that often from pulav to fries. It is my absolute favorite and my total family loves it. Now talking about this kurma, it is so easy to make and goes so well with roti or rice. They require simple ingredient but the taste is so good.
About Cauliflower Kurma Recipe
A South Asian dish called Kurma or korma or qorma is a tasty dish with a gravy or sauce base that is popular both in India and Central Asia. A specialty of Mughlai cooking is korma. The region from which the Korma recipe is derived determines the base gravy or sauce.
Ingredients for Cauliflower Kurma Recipe
Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.
Over the years, cauliflower has been selectively bred to develop a generally nutty and almost sweet flavour. Due to this, it is a desirable vegetable to consume and serve.
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.
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Cauliflower Kurma Recipe
- Onion – 1 chopped finely
- Tomato – 2 chopped finely
- Cauliflower – 2 cup
- Turmeric Powder / Manjal Podi – 1 tsp
- Chilli powder – 1 tsp
- Garam masala powder -1 tsp
- Cinnamon / Pattai – 1 small stick
- Cumin Seeds / Jeerakam – 1 tsp
- Cardamom / Yelakai – 3
- Salt to taste
- Oil – 2 tblspn
- Coconut Milk – 1 cup
- Cornflour – 1 tsp
- Coriander leaves / Cilantro – for garnishing
- Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.
- Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.
- Add in onions and sauté till light golden.Add salt and mix well.
- Add in turmeric, chilli and garam masala powder and mix well.
- Add in chopped tomatoes and toss well. Cook this till they turn mushy.
- Now add in cooked cauliflower and mix well.
- Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.
- Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.
- Garnish with coriander leaves and serve with roti.
Cauliflower Kurma Recipe Step by Step Pictures
|Take all your ingredients|
|Start by cooking the cauliflower|
|temper the whole spices|
|chilli and turmeric powder|
|add garam masala powder|
|cook till mushy|
|add in cooked gobi|
|and toss well|
|pour in coconut milk|
|and simmer for a while|
|mix corn flour with water|
|and pour that in|
|add lots of coriander|
Frequently Asked questions
Is korma actually Indian?
The Mughlai cuisine of the Indian subcontinent is where korma first appeared. It dates to the 16th century and the Mughal incursions into the area, making it a typical Mughal dish.
Cauliflower kurma is made from cauliflower, peas, coconut, nuts, spices, and herbs. This warming side dish, which is lightly spiced and flavorful, is absolutely delicious.
Why cauliflower is called Gobi?
The Mongol language's word for a barren desert is gobi, which Europeans corrupted into cobi. However, the majority of the land was covered in low grass, gravel, or scrub, giving rise to the general name "gobi," which in Mongolian means "stony desert."