Winters are great to enjoy various vegetables and prepare multitude of dishes. We get plenty of cauliflowers very cheap during the winter season, but sometimes run out of ideas of what to cook with them. Here is one rich cauliflower curry recipe that is going to please your taste buds and satisfy your appetite. This creamy, flavourful curry dish is a perfect accompaniment to steamed rice, pulao, rotis or paratha.

Let’s quickly check out the ingredients:

Ingredients:1 large cauliflower, florets separated and blanchedGreen peas – 1 cup boiledCoconut milk – 1 cupCashews – 6-7 pieces made into a pasteTomato – 2, choppedOnion – 2 choppedWhole garam masala – 2 cardamom, 2 cloves, 1 small stick of cinnamon, 1 bay leaf and 1 dry red chiliCumin seeds – 2 pinchesCumin powder – 1 tspCoriander powder – 1 ½ tspTurmeric powder – ½ tspKashmiri mirch powder – 1 tsp (or to taste)Salt to tasteSugar – ½ tspCoriander leaves – a handful finely choppedWhite oil – 2 tablespoons

Cooking Process: Blanch the cauliflower florets in boiling salted water for 2 minutes and drain the water. Boil the green peas, drain and keep aside.In a wok heat up 1 tbsp of oil and put the cumin seeds. Let it splutter, add the garam masala and cook for half a minute.Now, add the onions and fry for a minute, next add the tomatoes and cook until done.Now, add all the spices, cumin, coriander, turmeric and chili powder and cook till oil separates from the masala. Add salt to taste and combine well. Add the cashew paste and cook for another minute.Take this cooked masala out of the wok and keep it aside to cool down a bit. Throw away the bay leaf.In the meanwhile, heat up 1 tbsp oil in the same wok and fry the cauliflower florets till they get a golden colour. Add in the boiled peas and cook for another minute.Now, blend the cooked masala in a blender until smooth with a bit of coconut milk to thin it a bit. Strain this mixture nicely, making sure you get most of the masala paste out.Pour this mixture into the wok and combine with the cauliflower.Pour the rest of the coconut milk along with a bit of water if needed, if you want to have more gravy.Add salt to taste and sugar.Cover with a lid and cook for 10-15 minutes. Garnish with chopped coriander leaves.Your delicious cauliflower curry is ready to enjoy!

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