Friday 26 October 2012

Cauliflower Peas Kurma

Bored with the routine kurma for Chappatis? Try this variety!

Serves - 3 to 4

Cauliflower – 1 medium (clean and cut into small florets)
Peas – ½ cup (I used frozen peas)
Onion – 1
Tomato -2
Turmeric powder – ¼ tsp
Garam masala -½ tsp
Corriander leaves – 2 or 3 tsp
Curry leaves - 1 sprig
Coconut – ¾ cup
Garlic – 4 cloves

Roast and Grind:

Red chillies – 4
Corrinader seeds – 1 tbsp
Pepper – ¼ tsp
Fennel Seeds ( saunf) – ½ tsp
Onion – ½
Cashew - 5


Roast the ingredients by adding little oil and grind it along with garlic and coconut to a fine paste. Keep aside.

1   Boil water with salt; add in the cauliflower florets and switch of the gas.  Let the cauliflower florets soak in for nearly 5 minutes. Drain and keep aside.

(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)
Take a kadai; when the oil is hot add in curry leaves and finely chopped onion.  Sauté well till colour changes into golden brown.
Now add tomato, turmeric powder and little salt; cook till the tomato becomes soft.

Add in the ground paste,garam masala powder, peas , cauliflower and coriander leaves. 
Give it a thorough mix. Add water if required and allow to boil.

Close the pan with a lid and cook in low flame for 5 to 10 minutes till the cauliflower becomes soft and oil separates.

Garnish with remaining corriander leaves and serve hot with chappathi, poori or parotta.


  1. Thx for the simple recipe.It turned out well when I tried this.Looking for more such recipes for beginners.

  2. Nice recipe. Expecting such lovely dishes more.

  3. I tried this recipe and it came out very well. Thanks.


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