This cauliflower curry is a rich creamy and yummy delicious recipe. It’s not an authentic South Indian vegetable curry . It’s again my fusion collection where I presented eastern spices with South Indian tempering. It comes out delicious. Do try and let me know you liked this cauliflower curry or not.
Preparation time: 15 minutes Cooking time:15 minutes Serves:4 Ingredients : 12 florets of cauliflower ¼ cup fresh green peas 1 tbsp mustard paste 1 tbsp poppy seed paste 1 tsp cashew paste 1 tsp ginger garlic paste ( optional) 1 tsp green chilly paste or to taste ¼ tsp turmeric powder 1 big tomato chopped 10 to 12 curry leaves ¼ tsp hing / asafitida 1 tsp mustard seed 1 tsp ghee ¼ cup of oil 1 cup coconut milk ½ tsp sugar (optional) salt to tasteMethods of Cooking :
Heat oil in a pan . Fry the cauliflower adding little salt and pepper till half done. Now keep aside. Now in that oil add ginger garlic paste, chopped tomato, green chilly paste. Stir and cook till oil comes out. Then add mustard paste, cashew paste and poppy seed paste. Mix well. Add fried cauliflower and green peas. Mix well. Add coconut milk, salt , add sugar. Cook in medium flame.Quickly in another small pan add ghee . Heat add mustard seed and curry leaves. As the mustard seed start to splutter then add hing. By the time the gravy is almost dry and the cauliflower is cooked. Add the tempering and mix well. I served this cauliflower curry with Rava Dosa and Mysore Rasam . I must say a platter to remember.