Friday, December 20, 2013

Cauliflower Curry


So, its gonna be the year end long holiday. Isn't it nice compared to rushing from work and back home? Of course. Who doesn't look forward to holidays? I, of course, I do. I need my break too. But its gonna be at home instead of travelling, neither do we celebrate Christmas and New Year is basically at home as well. Nevertheless, there is no short of things to do at home. Washing and cleaning, especially all the corners, under the bed, above the cupboard and literally anywhere we tend to close our eyes to. Good time for spring cleaning or idle your time in front of the tv. But food must go on. Cooking must go on. Simple or lavish meals, whatever, nothing like home cook meals and in an Indian household like ours, food tend to be curries, plus for our every Saturday vegetarian meal, its obviously vegetarian dishes (Keerai Kootu/Spinach Dhal Curry, Potato Green Peas Curry, Vegetable Kurma, Mango Pickle, Cabbage Dhal Stir Fried & Hot Masala Lentil Soup). 

Today, its back to a vegetarian curry. Not one with store bought curry power though. Since I had some time in hand, remember, its the long holiday as I have already said earlier, I made the curry paste for this Cauliflower Curry (Cauliflower Cutlet). Curry leaf (Curry Leaf Fried Mee Hoon) and ghee scented (Ghee Almond Rice), yogurt for natural creaminess and sourness, its an  aromatic thick creamy vegetarian curry (Watermelon Mint Salad, Basil Tomato Soup, Pulao Rice & Coriander Tomato Soup).

Ingredients 
1/4 cauliflower (about 400g) - cut into florets.
1 large onion - slice
1 tomato - slice
1 1/2 tbsp yogurt (whisk to remove lumps)
Spices - 1 cinnamon, 3 cloves and 1 star anise
2-3 sprigs curry leaves
1 tbsp ghee/butter
1 1/2 tbsp oil
Salt for taste

For the curry paste (ground/blend)
1 tbsp almond stripes/5 almonds (without skin)
1 tbsp poppy seeds/kas-kas - soak in water for 15 mins
5 garlic
1/2 inch ginger
5 shallots
Plain curry powder - as needed

Method
Sauté onion and spices in heated ghee/butter plus oil.
Add curry paste.
Fry till aromatic and oil splits. 
Put in tomato and cauli. 
Pour about 1/2 liter water. 
Season with salt, stir and simmer till caulis are softened.
Lastly add yogurt and curry leaves.
Off the heat and give a good stir. 
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19 comments:

  1. What a fantastic curry. Have to make itfor next party

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  2. The colour of the curry looks so enticing!!!

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  3. we too dont celebrate christmas but i need to get some gifts for my daughters teacher so need to go shopping for that.Guess you are very much enjoying your holidays NAVA. you always give such a nice color to your dishes, as usual i love it .

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  4. Curry looks so yum! I like the use of almonds and poppy seeds.That'll go very well with hot puris!

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  5. We too don't have any plans for christmas. What I am excited about is the festival of kite flying which falls on 14th January..Hope to be able to celebrate it this year.
    I recently had similar curry and i loved it...I'll give it a try..

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  6. Curry looks sooo creamy . Adding ghee and yogurt would have added a good flavor and texture to the curry.

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  7. Inviting color.. Yummy cauliflower curry.. Love to have with phulkas..

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  8. tempting curry n love this attractive color :-)

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  9. sounds great.. :) lovely curry!.. should try this way once!

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  10. Wow that is a colourful cauliflower curry. Perfect Balance of Spice and flavours.

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  11. What a lovely warming dish. Have plenty cauliflower at home, I'll definitely make this curry :)

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  12. Im crazy Lover Of Cauliflower And Ur Recipe Is Just Too Tempting. Enjoy ur holidays and Recharge Urself For Next Year <3

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  13. Delicious curry. Such a nice mughlai variation.

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  14. Like the blended spice mix, lovely curry :)

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  15. Oh my...what a beautiful colour! I love cauliflower curries especially with lots of potatoes in it. My Christmas holidays are turning out to be hectic because of our house move. But yes, I cannot look at the weighing scale anymore! Not long before you will see salads on my blog:-)

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  16. What a lovely and healthy dish, cauliflower curry! Will give this a try too :)

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