March 8, 2013

Pepper-Cauliflower Kurma

Heavily seasoned with black pepper, this spicy gravy is a great side for mild pulao / rotis. While the gravy lets the flavor of perfectly cooked cauliflower to shine through, the spicy note from pepper is really satisfying.

I made this along with corn pulao and we loved the combo very much! Mild corn pulao & spic-c-c-c-y cauliflower gravy was truly appetizing. Try this amazing combo for the weekend and take it easy on all the ooh 's & aah 's that you are gonna get!

Basic Info
Complexity - Simple
Prep time - 15 mins
Cook time - 15 mins
Serves - 3-4

Cauliflower florets - 3 cups
Green peas - 1 cup (frozen)
Tomatoes - 2 nos (chopped into 1 inch squares)
Onion - 1 no (large, chopped into big pieces)
Garlic - 2 pods
Ginger - 1/2 inch
Pepper + Cumin powder - 3 tsp (see Notes)
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cornflour - 2 tsp (adjust depending on the consistency you like)
Cilantro - 2 tbsp (chopped)
Salt - to taste
Oil - 2 tbsp

Grind onion, ginger, garlic into a fine paste.

Heat oil in a saucepan, and saute tomatoes until soft & tender. To this, add the ground paste of onion, ginger, garlic and saute until the raw smell goes away. Add ground pepper + cumin powder, chilly powder, coriander powder and saute for about 2 mins. Now, add cauliflower, peas, salt with a cup of water and bring to a boil. Cover and cook for another 5 - 8 mins or until cauliflower/peas is cooked & tender.

Mix cornflour with a tsp of water without any lumps and add it to the gravy. Continue stirring as your pour (to avoid lumps) and let the gravy come to a boil until it reaches the desired consistency. Finally, add chopped cilantro and remove from heat.

Serve hot with rice (or) rotis.

- Take equal portion of fresh black peppercorns & fresh cumin seeds and dry-grind into a fine powder.


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