Cauliflower Chops is one of the most popular curries served in Hotel Saravana Bhavan. This curry is a Kurma Variety with rich flavor of cashews, poppy seeds and coconut. Fresh cauliflower florets are cooked in onion-tomato gravy and made richer with coconut - cashew Paste. This Cauliflower Chops or Kurma can be served with Idiappam / Aapam / Idli / Dosa / Parotta and for Roti/ Naan.
Cauliflower is a real treat for vegetarians. It is the most versatile vegetable. There are some unique ways to use Cauliflower
- We can make low carb rice
- Blend them to creamy soup
- Bake them into Pizza Crust
- We can have it raw and much more...
You can also try:
Recipe Card for Cauliflower Chops:
Cauliflower Chops | Cauliflower Kurma
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 204kcal
Cauliflower chops is a very delicious kurma made with cauliflower and indian spices. This is one of the famous menu item in Hotel Saravana Bhavan. This Cauliflower Chops tastes so good with Idli/Dosa/Uttapam and also with Roti/Naan
Print Recipe
Ingredients
Ingredients for Spice Paste
- 2 teaspoon Poppy Seeds
- 1 teaspoon Fennel Seeds
- 2 tablespoon Cashews
- ¼ Cup Grated Coconut
Ingredients for Onion-Tomato Paste
- 2 Garlic cloves
- 4 Green Chili
- 2 inch Ginger
- 1 Onion Roughly Chopped
- 3 Tomato Roughly Chopped
For Gravy Tempering
- 2 tablespoon Butter
- 1 inch Cinnamon
- 3 Cloves
- 2 Cardamom
Other Ingredients
- 3 Cups Cauliflower Florets Chopped into small florets
- 1½ teaspoon Salt Adjust As Needed
- 1 teaspoon Red Chili Powder
- 2 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Leaves For Garnishing
Instructions
Making Coconut Spice Paste
- First, lets take poppy seeds, fennel, cashews and coconut in a mixer jar. Grind everything to a smooth paste. This paste helps to make the kurma thicker. Set this paste aside
Making Onion-Tomato Paste
- Take Garlic, ginger, green chili, onion and tomato in a mixer jar and grind it to smooth paste. Set this paste side
Starting with Tempering
- Take a heavy bottomed pan. Melt butter in the pan. Add whole garam masalas (cinnamon, cloves and cardamom) and saute for few seconds
Making Masala
- Now, add the onion-tomato paste to the pan. Add salt, red chili powder, coriander powder and turmeric powder. Give a good mix. Cover & cook the onion-tomato mixture till the masala is thick
- Once the masala is cooked and the oil starts to ooze out, add the cauliflower florets. Adjust salt if needed and mix well
- Cover the pan with a lid and cook till the florets are soft and tender. Then add the cashew-coconut paste and give a good mix.
- Allow the Cauliflower Kurma to cook for 5 mins in low flame. Then garnish with coriander leaves and switch off the flame
Serving Time
- Serve the delicious Cauliflower Kurma with Roti/Idli/Dosa/Uttapam and enjoy this delectable accompaniment
Video
Notes
- Poppy Seeds gives a nice flavor. But if we can't get poppy seeds, we can add more cashews and coconut
- Cauliflower gets easily cooked, but we can speed up the process by first blanching the florets before adding to masala.
Nutritional Info
Nutrition Facts
Cauliflower Chops | Cauliflower Kurma
Amount Per Serving (1 Cup)
Calories 204
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 31g10%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
MAKING COCONUT SPICE PASTE
-
First, lets take poppy seeds, fennel, cashews and coconut in a mixer jar. Grind everything to a smooth paste. This paste helps to make the kurma thicker. Set this paste aside
MAKING ONION-TOMATO PASTE
-
Take Garlic, ginger, green chili, onion and tomato in a mixer jar and grind it to smooth paste. Set this paste side
STARTING WITH TEMPERING
-
Take a heavy bottomed pan. Melt butter in the pan. Add whole garam masalas (cinnamon, cloves and cardamom) and saute for few seconds. Now, add the onion-tomato paste to the pan.
-
Add salt, red chili powder, coriander powder and turmeric powder. Give a good mix. Cover & cook the onion-tomato mixture till the masala is thick
-
Once the masala is cooked and the oil starts to ooze out, add the cauliflower florets. Adjust salt if needed and mix well
-
Cover the pan with a lid and cook till the florets are soft and tender. Then add the cashew-coconut paste and give a good. mix. Allow the Cauliflower Kurma to cook for 5 mins in low flame. Then garnish with coriander leaves and switch off the flame
SERVING TIME
-
Serve the delicious Cauliflower Kurma with Roti/Idli/Dosa/Uttapam and enjoy this delectable accompaniment
