SERVING SIZE – 4
- Cauliflower Florets- 2 Cups
- Green Peas – 3/4 cup
- Currey Leaves – 1 to 2 sprigs
- Tomato (big size) – 1 (chopped into small pieces)
- Onion (big size)- 1 (finely chopped)
- Coriander powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Salt – to taste
- Chilli Powder – to taste
- Jeera – 1/2 tsp
- Oil – 3 tbsp
- Ginger – small piece finely chopped
- Garlic – 2 cloves finely chopped (you also get a Ginger garlic paste 1 tsp)
For Creamy Paste:
- Cashew Nuts – 3 tbsp
- Grated Coconut – 3 tbsp
- Soak the Cashew Nut in warm water for 15 min.
- Wash the Cauliflower florets and peas in clean water. Semi cook them in a vessel with enough water for 5 min. Then immediately drain the water and put the veggies in cold water for 2 min. Drain the water and keep the veggies aside. The above process is called Blanching.
- Grind the soaked Cashew Nut with grated coconut into a fine creamy paste by adding very little water using the mixie. Keep it aside.
- Grind the onion and tomato into a smooth puree and keep them aside. You can do them together or seperate (seperate is better).
- Take a Kadai, add the oil and heat it. Add the ginger garlic paste and fry it until raw smell is gone. Add the Jeera and curry leaves and saute it.
- Then add the ground onion paste and fry until raw smell is gone. If you had done the tomato puree seperately, add them now and cook for 5 min.
- Add the Cauliflower, Peas into the cooking contents. Add turmeric and salt and mix it well and cook it on low flame. Cook until the Cauliflower is fully cooked.
- Add coriander powder, chilli powder, cashew nut paste along with little water and mix the contents well. Cook on low flame for few min until the Kurma is blended together.
- Garnish the Kurma with coriander leaves.
- Serve it hot with Roti or Naan.
- This Kurma doesn’t come with the usual Masala items like kasakasa, bay leaf and cinnamon sticks.