Cauliflower or Gobi Kurma or Salan

Cauliflower is one of the vegetables used in our regular diet. Also, it has an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phyto-chemicals. Let’s see how to make kurma or Salan with the cauliflower, which will be the best combination with Chappathi (wheat bread), Naan, Roti, Poori, Dosa, and Rice cake(Idli).

Ingredients

Cauliflower – 1 Onion – 1
Tomato – 1
Garlic – 4 pods
Ginger – ½ inch
Green chili – 4
Curry leaves – 1 spring
Cinnamon sticks – 1 inch
Fennel seeds- 1 tsp
Cumin seeds – 1tsp
Bay leaf – 2
Chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Grated coconut – 3 tsp
Poppy seeds – ½ tsp
Cashew nuts – 6
Coriander leaves for garnishing
Salt for taste
Oil for seasoning.

Steps

Soak poppy seeds and cashews for 10 minutes.

Cut the cauliflower florets and cook in a vessel for 10 minutes along with a little salt. Do not pressure cook.

Add green chili, garlic, ginger, and curry leaves in a jar and make it to smooth paste.

Heat a pan and add 2 to 3 tsp of oil. Once the oil is hot, add fennel seeds, cumin seeds, cinnamon sticks, and bay leaf, and fry them.

Once it becomes golden in color, add the garlic, ginger, green chili paste, and stir it until the raw smell goes out.

Now add the chopped onion and fry it until it becomes translucent.
Add the chopped tomato and stir it until it gets mushy.
Add the cooked cauliflower florets, chili powder, coriander powder, and turmeric powder, and stir them.

Add enough water and bring it to a boil for 4 to 5 minutes on a medium flame.

Finally, add the ground poppy seeds, coconut, and cashew nuts paste and stir it. Cook for another 4 minutes.

Garnish with coriander leaves.

Now the tasty Cauliflower Kurma is ready to serve.
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