Cauliflower in Coconut Milk

Recipe by
Total Time:
15-30 mins
Serves: 7
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 - big size cauliflower (cut into medium size flowerets)
  • 2 - big size potatoes (cut into medium size)
  • 1/4 - tsp onion seeds (optional)
  • 2 - cardamoms
  • 2 - sticks cinnamon
  • 4 - cloves
  • 1/2 tsp - cumin seeds
  • 1/2 spoon - mustard seeds
  • 10-15 - curry leaves
  • 4 cups - coconut milk
  • 1/2 tsp - chilli powder
  • 1 tsp - turmeric powder
  • 1 tsp - cumin powder
  • 1 tsp - garam masala
  • 1 tbsp - ginger-garlic paste
  • Salt to taste
  • 1/2 cup - ghee or oil
  • For green paste: grind them to paste
  • 1 cup - mint leaves
  • 1/2 cup - coriander leaves
  • 2/3 - green chillies
  • For gravy: (grind them to a thin paste)
  • 1 large - onion
  • 1/2 cup - grated coconut
  • 2 - cardamoms
  • 2 - bay leaves

How to Make Cauliflower in Coconut Milk

  • Heat ghee in a heavy-bottomed vessel.
  • Add cardamoms, cloves, onion seeds, cumin, mustard seeds, cinnamon sticks and curry leaves. Stir for a few seconds.
  • Add onion coconut paste and stir and cook for 5 mins till oil separates.
  • Add ginger-garlic paste. Add the cauliflower and mix well and cook for 5 to 7 mins, stirring occasionally till they are half tender.
  • Add a cup of coconut milk, turmeric powder, chilli powder, cumin powder and salt according to taste.
  • Add potatoes and green paste. Cook for 5 mins stirring occasionally and add the remaining coconut milk.
  • Add garam masala, mix well. Close the lid and cook till the cauliflower and potatoes are tender and cooked.

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