Cauliflower Peas Kurma

cauliflower peas kurma
What to cook as a side dish for Rotis today? This eternal query has been around since the time of our grandmothers and mothers. But though there are so many options to try it never clicks immediately. Also the time factor and the availability of goodies in the pantry must also be taken into consideration in our cases.

This Kurma will be at an all time demand during the peak season of cauliflowers and peas. As everyone at home loves both the ingredients very much, I make it often. Here is the recipe to relish with rotis.
cauliflower peas kurma

Cauliflower Peas Kurma
You'll need:

Cauliflower Florets
2 Cups
1 Cup
Mustard seeds
1/2 tsp
Red chilli powder
1 tsp
Coriander powder
2 tsp
To taste
1 tbsp
To grind to a paste:

Fresh grated coconut
1/4 Cup
Cashew Nuts
1 tbsp
Green Chillies
Poppy seeds (Khus-Khus)
2 tsp
Cardamom (Elaichi)
1 stick
Fennel seeds
1/4 tsp
1 inch piece
4 pods



Clean the cauliflower florets by immersing in warm water with a little salt for 10 minutes. Parboil both cauliflower and peas. I did this in Microwave and it took me 5 minutes.

Grind all the ingredients mentioned under To grind to a paste, finely using little water and keep it aside.

In a kadai heat the oil and add the mustard seeds. Once it pops add the chopped onions and sauté till they turn translucent. Now add the tomatoes and a pinch of salt and cook till the tomatoes turn mushy. Now add the red chilli powder, coriander powder, turmeric powder and cook till the oil starts to ooze out.

Now add the ground paste and a little amount of water for the paste to cook for the raw smell to disappear.  Now add the parboiled cauliflower florets and peas and cook for another 10 mins over a medium flame till the flavors merge together. If the mixture is too thick you need to add more water.

Sprinkle chopped coriander leaves for garnishing. Serve this kurma hot with chappathis or phulkas.

cauliflower peas kurma

This is off to Let's Cook - Subzis for Rotis

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