Category: Assorted Curries
Description: Kurma is distinguished by poppy seeds and coconut. This dish is rich in spices yet the coconut provides a hint of sweetness.
Preparation Time: 25 mins
INGREDIENTS: MAIN:
Cauliflower – 1 medium head, split into florets
Green Peas – ½ cup(shelled)
Onion – 1 medium sized (chopped finely)
Coriander leaves – 1 tablespoon
BayLeaf(Tej Patta) – 2-3 leaves
Cumin seeds – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste
FOR GRINDING:
Cinnamon Stick – 1 1″ piece
Cardamom – 2
Cloves – 6
Fennel(Saunf) – ½ teaspoon
Poppy Seeds – 1 teaspoon
Fry the above ingredients in a teaspoon of hot oil for a minute, remove and cool.
Add 5 tablespoons of fresh coconut and 10 cashewnuts to the above cooled spices and grind to a smooth paste.
METHOD:
1.Cook the cauliflower and peas in just enough water with salt and turmeric powder till tender.
2.Heat the oil and ghee mixture in a pan and add the cumin seeds, bay leaves and finely cut onion.
3.Saute till the onions are golden brown and add the ground paste.
4.Add the cauliflower, peas, and some salt and a little water
if necessary.
5.Leave it on slow flame for few minutes,stirring it occasionally till it thickens.
6.Garnish with coriander leaves and serve with chappatis or puris.