Cauliflower Kurma

Prep Time: 15 mins | Cook Time: 15 mins | Serves: 2 – 3

 

Ingredients

Medium sized onion – 1 finely chopped
Tomatoes – 3 finely chopped
Cauliflower florets – 2 cups (Bite size)
Turmeric Powder – 1 tsp
Kashmiri Chilli powder – 1/2 tsp
Garam Masala/Chole Masala – 1/2 tsp
Salt – to taste
Water – as needed
Coriander leaves – for garnish

To Temper

Oil – 1 tbsp
Jeera – 1 tsp
Cinnamon stick – 1/2 inch long
Bay leaf – 1
Cardamom pods – 2
Cloves – 2

To Grind

Coconut – 1/4 cup
Poppy Seeds – 1 tsp
Cashew nuts – 10
Curd/Yogurt – 1/4 cup

Method

Instant Pot

1. Turn on saute mode in your instant pot. Once hot, add oil.
2. Now add the ingredients listed under “To Temper”.
3. Then add onion, salt and fry until golden color.
4. Add tomatoes, turmeric powder, kashmiri chilli powder, garam masala/chole masala and fry until tomatoes are mushy.
5. In the mean time take a blender and grind the ingredients mentioned under “To grind” to smooth paste. If needed you can add little water while grinding.
6. Once the tomatoes are mushy add the cauliflower florets and give it a quick stir.
7. Add the ground paste and little water (add little water to the blender, swish it and add it). Mix everything well.
8. Cancel saute mode. Close the instant pot and turn on Pressure Cooking/Manual mode and set it to 2 minutes on high pressure.
9. Once done release pressure immediately and garnish with coriander leaves.

Pressure Cooker

1. Follow all the steps from Step 1 to Step 7 mentioned under the Instant pot cooking method.
2. Pressure cook for 1 whistle and allow it to release pressure naturally.
3. Once done garnish with coriander leaves and serve.

Notes:

1. I do not blanch my cauliflowers because the one that I get here are high in water content and blanching the same turns mushy upon cooking. So blanching is optional.
2. If you plan to blanch, let it rest for 3 -5 mins in warm water with turmeric powder. This will also ensure the worms/insects are killed.
3. Increase spice level as per your preference.