Cauliflower Spicy Kurma is a delicious and aromatic South Indian dish that combines tender cauliflower florets with a rich, flavorful gravy. The gravy, made with a coconut and khus khus (poppy seed) paste, is infused with the warmth of spices like sambar powder, garam masala, and turmeric. Complemented by sautéed onions, tomatoes, and a touch of ginger-garlic paste, this curry is perfect for pairing with steamed rice, pulav, roti, or any Indian bread. Simple to prepare yet packed with flavor, it’s a comforting and wholesome addition to any meal.
Peas Pulav
Difficulty: EasyA flavored rice made with basmathi rice and green peas. This can be served with any spicy kurma and onion raita.
Cauliflower Spicy Kurma
5
servings5
minutes20
minutesCauliflower spicy kurma (gravy) is made with cauliflower, onion and tomato. This kurma can be served with any Indian Bread or pulav.
Ingredients
Cauliflower – 1 (medium size)
Onion – 1
Tomato – 1
Ginger garlic paste – 1 teaspoon
Green chillies – 2
Coconut gratings – 2 tablespoons
Khus Khus – 1/2 teaspoon
Sambar Powder – 2 teaspoons
Turmeric Powder – 1/4 teaspoon
Garam Masala Powder – 1/2 teaspoon
Oil – 1 tablespoon
Coriander leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Cut the cauliflower into small pieces and put it in boiling water for five to ten minutes. Remove from water and keep aside.
- Chop the onion and tomato finely.
- Grind coconut, green chillies and khus khus to a fine paste.
- In a kadai put the oil and heat it. When it is hot add chopped onion and fry till it become transparent.
- Add ginger garlic paste and fry for few seconds.
- Add chopped tomato and fry till it mashed well.
- Add sambar powder, turmeric powder, garam masala and salt. Fry everything well.
- Add cauliflower and mix it.
- Then add coconut paste along with required water and allow to boil for two to three minutes.
- Before removing from stove, add few coriander leaves chopped finely and mix well.
Hi Kamala,
I made this dish the other night for the first time and it was delicious. I will most definitely make it again soon. Thankyou.
Regards,
Lorne
Hi Lorne,
Nice to hear that you made it and you liked it.
Thanks for the blog info. I’d like to subscribe to your RSS. 🙂
Hi, very interesting post, greetings from Greece!
Hi Kamala
What can we substitute for Khus Khus?
Hi Vibha,
Khus khus will give thickness and unique taste. If you do not have it, then you can add little chutney dal or omit khus khus and prepare.
HI Mami u never mentioned when to add ginger -garlic paste
Thank you Shasu for pointing out the mistake. You have to add it after onion. Now I have included in the post.
Hi Kamal
I tried to do kurma and I under you use Khus Khus as one of the ingredients for yr dish. Unfortunately, Khus Khus is banned in Singapore as one of the drug powder. Is there other ways to do kurma ? U said add chutney dhal. What kind of dhal and do u have to grind?
Thank u 🙂
Hi Lalitha,
Chutney dhal is nothing but “Pottu kadalai”. It is also known as fried gram which we use in chutney. If you cannot use khuskhus, you can omit it and prepare the kurma. You can add little cashew or almond.
Thanks for the recipe, I tried it it and it was tasty.