Cauliflower Peas Kurma

Recipe Categories: Indian


Cauliflower Peas Kurma



  • 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).

Onion Tomato Puree, Cashew Nut Cream

  • 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.

There are 2 Comments

  1. Posted by T.S.Krishnaswamy Reply

    Dear Madhu,
    In ingradient list you have indicated 1/2 tsp Jeera.But in the process of preparation
    no mention about Jeera?
    In normal Kuruma preparation either garam masala or kaskas, pattai,lavang and elachi are used.Don’t we need these to get the kurma flavour?

    • Posted by Suvayo Suvai Reply

      Corrected the missing Jeera and curry leaves. This Kurma doesn’t come with the usual masala items. Try it and you will love it.

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