Welcome to another episode of “Curry on Hurry”! Today, we’re whipping up a delectable Cauliflower Curry that’s as quick as it is delicious. Perfect for those busy days when you need a flavorful meal in no time. Let’s dive into the recipe!
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 slit green chili
- A few curry leaves
- A pinch of turmeric
- ½ cup chopped shallots
- Salt to taste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- 3 cups cauliflower florets (washed thoroughly)
For the Coconut Cashew Paste:
- ½ cup grated coconut
- 6 whole cashews
- 1 teaspoon poppy seeds
- ½ teaspoon peppercorns
- ½ cup water (as needed for blending)
For Adjusting Consistency:
- 1 ½ cups water
Instructions
1. Heating the Kadai:
Start by heating 2 tablespoons of oil in a heavy-bottomed kadai over medium heat.
2. Tempering the Oil:
Once the oil is hot, temper it with 1 teaspoon of mustard seeds. Let them crackle, then add 1 teaspoon of urad dal, 1 slit green chili, and a few curry leaves. A pinch of turmeric will add a beautiful golden hue to your curry.
3. Sautéing Shallots:
Add ½ cup of chopped shallots to the kadai and sauté until they turn translucent.
4. Adding Spices:
Season the mixture with salt to taste, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and ½ teaspoon of chili powder. Mix everything together until it becomes aromatic.
5. Adding Cauliflower Florets:
Now, add 3 cups of cauliflower florets to the kadai. Ensure they are evenly coated with the flavorful masala mixture.
6. Simmering:
Cover the kadai and let it simmer for 8-10 minutes until the cauliflower is tender. Using a good quality kadai will prevent the masala from sticking to the bottom.
7. Preparing the Coconut Cashew Paste:
While the cauliflower cooks, prepare a creamy coconut cashew paste. In a blender, combine ½ cup of grated coconut, 6 whole cashews, 1 teaspoon of poppy seeds, and ½ teaspoon of peppercorns. Blend until smooth, adding ½ cup of water as needed to achieve a creamy consistency.
8. Adding the Paste to the Curry:
Once the cauliflower is cooked to perfection, add the creamy coconut cashew paste to the kadai. Adjust the consistency by adding 1 ½ cups of water. Bring the curry to a gentle boil.
9. Garnishing:
Finish off the dish by garnishing with fresh curry leaves for an added touch of aroma.
Serving Suggestions
Serve this creamy and flavorful Cauliflower Curry with rice, roti, or any flatbread of your choice. It’s perfect for a quick lunch or dinner.
Enjoy Your Quick and Delicious Cauliflower Curry!
The next time you’re in a hurry but craving something hearty, remember this quick and easy Cauliflower Curry recipe. It’s sure to become a family favorite!
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