Cauliflower kurma

Kurma or Korma is nothing but another form of Indian curry but little gravy.

Cauliflower can be eaten raw as salad. Cauliflower is considered very healthy because of two reasons

1) Low saturated fat (which is what we should avoid)

2) Rich in Fibre.

Did you know that India is second largest producer of cauliflower ? (From Wiki)

Now the recipe.

Cauliflower kurma goes well with Chapati/Paratha. It can also be had with rice.

I prefer to use pressure cooker while preparing this kurma as this is time efficient and does not consume more than 15 mins.

Ingredients:
Cauliflower - 1 medium sized
Tomato - 2 medium sized
Onion -2 medium sized
Cinnamon - 1 "
Cloves - 3- 4
Tumeric - 1/4 Tsp
Salt - As required
Garlic - 3 -4 pods
Ginger - 1/2"
Fresh coriander leaves - few
Oil - 1 Tsp

Dry roast:
Red chilli whole - 5
Coriander seeds - 1 Tsp
Channa Dhal - 2 Tsps
Coconut - 4 Tsps

Method:

1. Cut cauliflower into small florets.
2. Wash it in hot water with a pinch of salt (this kills small insects).
3. Cut onion and tomatoes into medium vertical pieces.
4. Heat oil in a cooker.
5. Fry cinnamon sticks and cloves.
6. Add onion and fry for 1 min.
7. Add tomatoes and fry for 2 minutes.
8. Add cauliflower pieces and fry for 2 minutes (or less).
9. Dry fry red chillies, coriander seeds, channa dhal and coconut.
10. Grind red chillies, coriander seeds, channa dhal, coconut, ginger and garlic.
11. Add this ground mixture to cauliflower.
12. Add turmeric powder and salt to cauliflower. Mix thoroughly.
13. Close the cooker lid and allow 1 or 2 whistles (based on the consistency you prefer).
14. Once cooked (allow the steam to be released by itself), open the cooker lid and allow it to boil for 2 mins.
15. Switch off the stove, transfer the contents from the cooker to a container.
16. Sprinkle coriander leaves over.
17. Cauliflower kurma is ready.

If you don't prefer to use cooker, you can cook using a pan.

Nutritional Facts:

• Cauliflower - Rich in fibre, folate, Vitamin C, Protein, Thiamine.
• Cauliflower - High in sodium (which is not very inviting though)