Cauliflower curry with panch phoron

Based on 8 ratings

swarnavadlamani

Community Member

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Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
720
min.
Resting

Ingredients

Servings:-4+
180 g cauliflower
150 g peas
1 tsp cumin seed
1 tsp fennel seed
1 tsp fenugreek seeds
1 tsp onion seeds
1 tsp mustard seed
2½ tsp poppy seeds
240 ml coconut milk
dried chilis
1 tsp salt
1 tsp turmeric (ground)
1 tsp chili powder
1 tsp garam masala
200 g canned crushed tomatoes
1 tbsp ginger (diced)
1 tbsp sunflower oil
cilantro (for serving)
Metric
Imperial

Utensils

  • bowl
  • frying pan
  • blender

Nutrition per serving

Cal
202
Protein
7 g
Fat
14 g
Carb
13 g
  • Step 1/4

    Soak the poppy seeds overnight. Make a smooth paste of the poppy seeds.
    • 2½ 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.
    • 1 tbsp sunflower oil
    • 1 tsp fennel seed
    • 1 tsp fenugreek seeds
    • 1 tsp onion seeds
    • 1 tsp mustard seed
    • 1 tsp cumin seed
    • 2½ tsp poppy seeds
    • dried chilis
    • 1 tbsp ginger (diced)
    • 200 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.
    • 1 tsp salt
    • 1 tsp turmeric (ground)
    • 1 tsp chili powder
    • 1 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.
    • 240 ml coconut milk
    • 180 g cauliflower
    • 150 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.