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5 from 3 votes

Cauliflower Potato Kurma | Aloo Gobi Kurma

A South Indian style medium spiced cauliflower potato gravy made with fresh coconut and spices.
Course Side Dish
Cuisine Karnataka, South India
Keyword Gluten Free, South Indian, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 142kcal
Author Muktha H S

Ingredients

  • 1 ½ cup Cauliflower florets
  • 2 no's Potato , boiled , medium size
  • ½ cup Green peas, fresh / frozen
  • ½ cup Onion , chopped
  • 1 no Tomato , chopped
  • 1 tablespoon Mint leaves
  • 2 tablespoon Oil
  • 1 ½ teaspoon Salt or as required
  • 2 cups Water or as required
  • 1 tablespoon Coriander leaves , garnishing

For grinding masala paste

  • cup Fresh coconut , grated
  • ½ teaspoon Turmeric powder
  • 1 ½ " inch Cinnamon Stick
  • 1 no Clove
  • 6 no's Garlic cloves
  • 1 inch Ginger
  • 1 no Green Cardamom
  • 2 no's Green Chilies
  • ½ teaspoon Saunf /Fennel Seeds
  • 1 teaspoon Poppy Seeds / Khus khus
  • 1 tablespoon Coriander leaves
  • ½ teaspoon Red Chilli powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Fried Gram / Roasted gram

Instructions

Preparations

  • Boil potatoes, peel skin , cut and set side.
  • Cut cauliflower into medium size florets .
  • Bring 2 -3 cups of water to boil . Add cauliflower florets , ½ teaspoon of turmeric powder and ½ teaspoon of salt . Turn off the stove . Cover and keep it aside for 10 minutes. Before use , drain water completely from cauliflower , rinse with cold water and use.
  • Blanch green peas and set aside, optional. You can use either frozen or fresh green peas. If using fresh green peas , blanching is must. If frozen peas are used then , you can skip this step .

To blend masala

  • Whilst grind masala ,take a mixer jar and fresh cococnut , ginger , garlic , green chillies , cardamom , fennel seeds , cinnamon , clove , turmeric powder , red chilli powder , coriander powder , poppy seeds ,fried gram and coriander leaves .
  • Initially without adding water , blend spices to as smooth as possible. Then add ¼ cup of water and ground to a very fine paste. Poppy seeds doesn't get blended well enough if water is added before grinding. Hence its necessary to blend masala paste twice , without water and later with water.

To make cauliflower Potato Kurma

  • Take a pan / kadai , heat 2 tablespoon of oil .
  • Add chopped mint leaves and chopped onions.
  • Saute onions till translucent .
  • Add chopped tomatoes and saute for about 3-4 minutes on medium heat or till tomatoes turns mushy.
  • Add blanched green peas . As I have used frozen green peas , I have not blanched the peas here.
  • Saute for 2-3 minutes.
  • Now add ground masala paste , saute and cook for about 4-5 minutes.
  • Add mixer / blender rinsed water about ½ cup and stir into the masala and cook untill masala starts to bubble and boil.
  • Now add in blanched cauliflower and continue to cook for 3-4 minutes.
  • Add boiled potatoes.
  • Add salt and mix well everything gently.
  • Add about 1 cup of water .
  • Close lid and cook for about 5 minutes or untill it comes to boil.
  • Open lid , mix well everything , simmer and cook for 2 minutes.
  • Turn off the stove. Garnish with fresh coriander leaves.
  • Mix well everything and serve with hot poori's

Video

Notes

  • Blanching cauliflower in hot water , turmeric and salt is optional , but  I recommend as  cauliflower  has worms in it and has high amount of pesticides. If you are going for organic cauliflower than you can skip blanching ,cauliflower.
  • If poppy seeds are not available , alternatively you can use 3-4 whole cashews . In such case either increase red chili powder by ½ teaspoon or add 1 more green chili , less spice variant.

Nutrition

Calories: 142kcal