Cauliflower kurma

Remove the green stalks from the cauliflower and separate each florets. Cut the thin white stems. Take a bowl and boil 2 cups of water. Add a pinch of turmeric powder and salt. Add the florets and close it with a lid. After 10 to 15 minutes drain the water completely. Wash the florets 2 to 3 times in cold water.

Grind the coconuts, poppy seeds and cashew nuts to a fine paste. Chop the small onions, garlics, tomatoes and green chilly finely.

Now add 1/4 cup of water to the cauliflower florets and cook them on low flame for 7 minutes. Do not over cook them.

Heat 2 tbsp oil in a kadai or pan and add the cloves, cinnamon and star aniseed. Let them pop and add the finely chopped onions.

Stir and saute it well. When the onions turn soft, add the chopped garlics, green chillies. Saute them on low flame. Do not brown the garlics then it will change the taste.

Next, add the tomatoes and curry leaves. Saute them well until it softens.

Now add the cooked cauliflower florets and saute them well with the onion tomato mixture. After few seconds, add the ground paste and 1.5 to 2 cups of water.

Mix them well and add the turmeric powder, chilly powder, garamasala powder and required salt. Now close it with a lid and cook for 15 to 20 minutes on low flame.

When you see oil floats on the top of the kurma switch off the flame and transfer it to the serving dish. If the kurma appears thick add some more water and cook.