Cauliflower and Chickpeas(channa) Kurma

This is my mom's recipe which goes very with almost everything such as roti,paratha,rice and pulao.Whenever we have get together or guests this one will be in her menu,if cauliflower is not available she replaces it with either potato or soya chunks.This is a creamy and delicious kurma with coconut base and coconut paste needs to be finely ground to get a creamy texture.Here goes the recipe..............................

Ingredients

Ingredient	Quantity
Cauliflower florets	2cups
Chickpeas/channa(cooked)	1cup
Onion(thinly sliced)	1no.(medium size)
Garlic(thinly sliced)	3 cloves
Tomato	2-3nos.(
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprig
Mint leaves(optional)	10-15 leaves
Chilly Powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Lemon juice	1tsp
Salt	11/2tsp
Oil	1tbs

For the seasoning

Ingredient	Quantity
Cloves/lavangam	4-5nos.
Cinnamon/pattai	2 inch piece
Bay leaf	1no.
Star anise	1no.
Fennel seeds/sombhu	1/4tsp
Green Chilly(slit)	3nos.
Coriander leaves(chopped)	2tbs

To grind

Ingredient	Quantity
Coconut(grated)	1/2cup
Cashews	3nos.

Method 

1. Put the cauliflower florets in the boiled water along with a pinch of salt and drain it.Then put the tomatoes in the boiling water and cook it and after cooling peel the skin,grind it.Grind the coconut and cashews a very fine paste and set it aside. 

2. Heat a pan with oil and splutter the fennel seeds and add the whole garam masala.Saute the onion,garlic and green chillies along with a pinch of salt.

3. Then add the tomato paste and cook it,now add all the powders and stir it for a minute.Add a cup of water and let it boil till the raw flavor goes off. 

4. Add the blanched cauliflower and cooked channa and cook it for couple of minutes then add the finely ground coconut paste and cook it for 3-4 minutes or till the raw smell disappears and becomes thick.

5. Finally add the chopped coriander leaves and lemon juice and mix it well. 

6. Kurma is ready.Serve it with roti or pulao.

Enjoy................................

• Instead of coconut paste thick coconut milk can be used.
• Do not use store bought tomato puree and the ground tomatoes give the creamy consistency.
• The cooked chickpeas can be replaced with green peas.
• Adding the mint leaves is purely optional but gives a nice flavor.
• The kurma becomes thick on cooling so adjust consistency,if it is too thick add hot water with a pinch of salt.

Posted in: Gravy/Side dish