Step 1

Take 2.5 to 3 cups of rinsed medium sized cauliflower florets (250 grams) in a bowl or pan. Optionally you can add ½ teaspoon salt.

Step 2

Pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. This blanching step can be skipped if there are no insects or worms in the cauliflower.

Step 3

Later drain all the water and set the cauliflower aside.

Step 4

In a grinder jar take the fresh grated coconut. You can add ½ cup of frozen coconut or ⅓ cup of desiccated coconut (unsweetened), if fresh coconut is not available.

Step 5

Also add chopped green chillies, ginger and garlic.

Step 6

Then add roasted chana dal, cashews, poppy seeds, fennel seeds, cinnamon and stone flower

Step 7

Add ⅓ to ½ cup water and grind to a smooth consistency. Set aside the ground paste.

Step 8

Heat 2 tablespoons oil in a thick bottomed pan. Keep the heat to a low and then add cinnamon, cloves and fennel seeds.

Step 9

Fry until the spices become aromatic and splutter.

Step 10

Then add chopped onions and curry leaves.

Step 11

Sauté the onions until they turn translucent and soften.

Step 12

Then add chopped tomatoes and turmeric powder.

Step 13

Mix well and begin to sauté tomatoes on a low to medium heat until the tomatoes soften and become pulpy.

Step 14

You should also see oil releasing from the sides of the onion-tomato mixture.

Step 15

Now add the ground coconut paste and mix very well.

Step 16

Keep the heat to a low or medium-low and stirring often sauté the coconut paste till you see oil specks at the sides.

Step 17

The coconut masala paste will also become glossy and clump together.

Step 18

Then add the blanched cauliflower. Mix well and sauté for a minute.

Step 19

Add 1.5 to 1.75 cups water. Season with salt as required. Mix again.

Step 20

Cover the pan with a lid and simmer on low to medium-low heat until the cauliflower is cooked and tender.

Step 21

In between do check the cauliflower korma and stir the gravy.

Step 22

Simmer till the cauliflower is cooked well. Do not overcook the cauliflower and make them mushy.

Step 23

Then add 1 to 2 tablespoons chopped coriander leaves. Mix again.

Step 24

Serve the creamy cauliflower kurma hot or warm.

Step 25

The delicious gravy is creamy, lightly spiced and goes perfectly with Poori (Indian fried bread), parotta, chapati, idiyappam, neer dosa, set dosa, peas pulao, or steamed rice.

Step 26

Store any leftovers you have in an airtight container in the refrigerator for 1 to 2 days. You can also freeze this stew-like dish for a month, just don’t add the fresh herbs until you’re ready to serve.