Cauliflower Kurma Recipe (Cauliflower Korma) - Swasthi's Recipes (2024)

Cauliflower Kurma is a South Indian aromatic stew like gravy made with cauliflower, peas, coconut, nuts, spices and herbs. This lightly spiced & complexly flavored warming side dish is absolutely delish and flavorsome. Serve this Cauliflower Korma over plain rice, flavored variety rice like ghee rice, pulao, jeera rice or with any flatbreads like roti, paratha, poori, Chapati or naan. No matter with what you serve this tastes extremely delicious!

Kurma also known as Korma is an aromatic gravy or saucy dish popular in Central Asia, most importantly in India. It is made in numerous ways so you will get to see so many kinds of kurmas made using various ingredients like nuts, yogurt, seeds, coconut or a mix of all these.

About Cauliflower Kurma

This recipe will give you a South Indian Cauliflower Kurma that has lovely complex flavors from various spices, nuts, coconut and herbs. So the gravy has a subtle sweet aroma coming the coconut and the tang from tomatoes. The dish is spiced but isn’t spicy at all so it is kids’ friendly too.

If you do not have fresh coconut you can use thick coconut milk or yogurt. In South India, especially in Tamilnadu, roasted gram also known as roasted chana dal is used in kurma dishes.

However I have used cashews here for a creamy taste. You can easily substitute the cashews with roasted chana dal or with poppy seeds as mentioned in the recipe card.

This Cauliflower Kurma is a simpler version which I adapted from my Vegetable kurma. I also have other variations like this Potato kurma.

More Cauliflower recipes
Cauliflower Stir Fry
Vegetable Curry with cauliflower
Gobi masala
Cauliflower curry
Aloo Gobi masala

How to make Cauliflower Kurma (Stepwise Photos)

Preparation

1. Cut cauliflower to medium sized florets (250 grams). I usually spray vinegar and sprinkle some salt to get rid of the pesticide residue. Rest them for 5 minutes. Heat 4 to 5 cups of water in a large pot, just until slightly hot and not boiling hot. Add cauliflower florets and rest them for 2 to 3 minutes. This step is done to bring out the hidden worms from the cauliflower, if any. You may skip and just rinse too.

2. Drain off the water and rinse well in running water. Drain and set aside. Rinse ¾ cup green peas as well. Set aside.

Make Kurma

3. Heat 1½ tablespoons oil in a pan. Reduce the heat to low and add all the whole spices

• ½ teaspoon cumin seeds
• ½ star anise, 1 bay leaf
• 1 inch cinnamon
• 3 cloves
• 3 cardamoms
• 1 strand mace (optional). Let them sizzle in the oil for 30 seconds so they release the aroma.

4. Add 1 cup finely chopped onions and 1 chopped green chilli (optional). Saute them until lightly golden.

5. Add 1½ teaspoon ginger garlic paste and saute till the raw smell disappears. This takes only a minute or so.

6. Add ½ cup deseeded finely chopped or mashed or pureed tomatoes and ⅓ teaspoon salt. Saute until the tomatoes turn mushy. If needed sprinkle little water & cook covered to quickly soften them.

7. To a grinder jar, add ½ teaspoon fennel seeds, ¼cup coconut and 12 cashews (or 1½ teaspoon roasted chana dal). Grind to a smooth paste with 4 to 6 tablespoons water. If you do not like the flavor of fennel you may skip.

Tip: If using poppy seeds, soak them for 15 minutes in warm water and make a fine paste along with coconut. If you do not have coconut, add ¼ cup yogurt and make a paste with cashews.

8. Add 1 teaspoon garam masala powder, 1 teaspoon coriander powder, ½ to ¾ teaspoon red chilli powder and 1/8 teaspoon turmeric. Saute till you get a nice aroma, just for 2 to 3 minutes.

9. Add the ground coconut paste.

10. Stir and fry again for about 3 to 4 minutes till the mixture smells good. The mixture should also thicken.

11. Add cauliflower and peas.

12. Stir and fry for another 4 to 5 minutes. You can also move the masala aside in the pan and fry the cauliflower and peas.

Make the Gravy

13. Pour 1 cup water, just enough to cook cauliflower and make a good kurma gravy. Mix well. Cover and cook till the cauliflower is cooked. As you cook add more water if needed.

14. Add finely chopped coriander leaves. I didn’t have coriander leaves so I used mint. Taste test and add more salt if needed.

Keep cauliflower kurma covered until served to retain the aroma & flavors.

Serving Suggestions

• Rice: Plain fluffy steamed rice or flavored rice varieties like jeera rice, ghee rice, kuska biryani rice or pudina rice make easy yet tasty combinations with this kurma gravy.
• Indian flatbreads: cauliflower kurma pairs great with some flaky whole wheat parathas, soft roti or chewy naans.
• Indian fry bread: Poori is the most popular Indian fried bread that is eaten with kurma in the Southern parts of India. So give it a try and we just love it at home.
• Dosa: This cauliflower kurma tastes great with dosas like neer dosa, crispy dosa or wheat dosas.

Pro Tips

• Whole spices: I would recommend not to alter the quantity of whole spices, ground spices, nuts and seeds as mentioned in the recipe. This can alter the flavor of the dish completely.
• Consistency: You can alter the consistency of the cauliflower kurma gravy by increasing or reducing water. It should have a medium thick consistency and so do not make it too thick or runny.
• Herbs: You can also add a sprig of curry leaves to the initial tempering. I have not used since I did not have.
• Instant pot: This can be made in the instant pot with 1 minute cooking time (high pressure) and manual pressure release after 1 minute. But the quantity of water has to be reduced.

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Recipe Card

Cauliflower kurma recipe first published in April 2015. Updated and republished in April 2021.