Cauliflower curry with panch phoron

Cauliflower curry with panch phoron

Based on 23 ratings
swarnavadlamani

swarnavadlamani

Community member

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

720 min

Ingredients

2Servings
90 g
cauliflower
75 g
peas
½ tsp
cumin seed
½ tsp
fennel seed
½ tsp
fenugreek seeds
½ tsp
onion seeds
½ tsp
mustard seed
tsp
poppy seeds
120 ml
coconut milk
dried chilis
½ tsp
salt
½ tsp
ground turmeric (ground)
½ tsp
chili powder
½ tsp
garam masala
100 g
canned crushed tomatoes
½ tbsp
ginger (diced)
½ tbsp
sunflower oil
cilantro (for serving)
MetricImperial

Utensils

bowl, frying pan, blender

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

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How to prepare rice in a rice cooker

Nutrition per serving

Cal202
Fat14 g
Protein7 g
Carb13 g
  • Step 1/4

    Soak the poppy seeds overnight. Make a smooth paste of the poppy seeds.
    • tsp poppy seeds
    • bowl

    Soak the poppy seeds overnight. Make a smooth paste of the poppy seeds.

  • Step 2/4

    Heat oil in a pan. Add the panch phoron (fennel, fenugreek, onion, mustard and cumin seeds) and poppy seeds. Once the mustard sputters add the ginger and red chillies. Once the red chillies start releasing colour into the oil, add the chopped tomatoes and cook well till the raw smell of the poppy seeds is gone and the tomatoes cook into almost a puree.
    • ½ tbsp sunflower oil
    • ½ tsp fennel seed
    • ½ tsp fenugreek seeds
    • ½ tsp onion seeds
    • ½ tsp mustard seed
    • ½ tsp cumin seed
    • tsp poppy seeds
    • dried chilis
    • ½ tbsp ginger (diced)
    • 100 g canned crushed tomatoes
    • frying pan

    Heat oil in a pan. Add the panch phoron (fennel, fenugreek, onion, mustard and cumin seeds) and poppy seeds. Once the mustard sputters add the ginger and red chillies. Once the red chillies start releasing colour into the oil, add the chopped tomatoes and cook well till the raw smell of the poppy seeds is gone and the tomatoes cook into almost a puree.

  • Step 3/4

    Cool the masala mixture and make a paste of it in the blender. Pour the paste into the vessel, add salt, turmeric, chilli powder and garam masala. Cook for two minutes.
    • ½ tsp salt
    • ½ tsp ground turmeric (ground)
    • ½ tsp chili powder
    • ½ tsp garam masala
    • blender

    Cool the masala mixture and make a paste of it in the blender. Pour the paste into the vessel, add salt, turmeric, chilli powder and garam masala. Cook for two minutes.

  • Step 4/4

    Add the coconut milk and a little water to achieve the consistency of gravy you desire. Add a little more salt or chilli powder as per your taste. Now add the cauliflower and peas and let it cook on a slow flame with the lid on. Keep checking if the cauliflower is cooked by breaking it with a spoon. Keep stirring so that the gravy doesn't burn. Heat it for about ten minutes. Bring the mixture to the boil. Garnish with coriander and serve.
    • 120 ml coconut milk
    • 90 g cauliflower
    • 75 g peas
    • cilantro (for serving)

    Add the coconut milk and a little water to achieve the consistency of gravy you desire. Add a little more salt or chilli powder as per your taste. Now add the cauliflower and peas and let it cook on a slow flame with the lid on. Keep checking if the cauliflower is cooked by breaking it with a spoon. Keep stirring so that the gravy doesn't burn. Heat it for about ten minutes. Bring the mixture to the boil. Garnish with coriander and serve.

  • Enjoy your meal!

    Cauliflower curry with panch phoron

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