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Thursday, September 13, 2012

Spicy Cauliflower Curry with Coconut Milk

A spicy and flavourful curry recipe with cauliflower. This cauliflower curry is flavoured with spices like coriander, cinnamon, cloves, pepper etc... and adding coconut milk also gives a wonderful flavour which thickens the gravy and gives a mild sweet taste to it. I simply love the coriander flavour in this curry and this recipe goes well with any rice pulao and rotis.
Spicy Cauliflower Curry with Coconut Milk

Serves 2 | Preparation Time : 15 Min's| Cooking time 20 Min's
  • 150 gms Cauliflower florets
  • 2 Onion, medium sized, roughly chopped
  • 3 Tomatoes, medium sized, roughly chopped
  • 1/2 tbsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder
  • 3 tbsp of Sunflower Oil
  • 100 ml of thin Coconut Milk
Dry roast and grind to a smooth paste
  • 1 tbsp Coriander seeds
  • 1 inch Cinnamon stick
  • 2 or 3 Cloves
  • 1/4 tsp Cumin seeds
  • 5 Pepper Corns
  • 2 Cardamom
  • 1 Dry Red Chilly
  • Roughly chop the onions and tomatoes and keep. Place the cauliflowers florets with little salt and turmeric powder in boiling water for 2 Min's. Drain and keep aside.
  • Heat 1 tbsp oil in kadai/wok, when hot add the onions and fry till it becomes golden brown in colour. Allow it to cool and grind to a smooth paste.
  • Heat the remaining oil in the same kadai/wok add ginger garlic paste and fry for 1 minute. 
  • Then add the onion paste and fry till it changes its colour.
  • Add the pureed tomatoes and cook them for 2 Min's.
  • Next add the ground paste and turmeric powder to it and mix well and saute.
  • Add the cauliflower florets, 150 ml of water(or enough water to cook cauliflower florets) and salt and mix well. Cover and cook till the cauliflower is cooked.
  • When done, add the coconut milk to it and mix well and when it is starts to bubble/boil switch off the flame. Garnish with coriander leaves.
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