There are times that call for quick dishes. And one must plan in such a way to present the same dish in a different way. This is what I have learnt when it was time for quick dishes to make, with the same ingredients and yet please the folks to assume it's a new one. The times when one gets back home after work is hardly ever the time for elaborate meals. Ours is mostly roti sabzi and the vegetables keep changing depending on the season. While I do prefer a quick one pot meal for such dinners, there aren't that many, that will interest my kids as well. So it's a korma with rotis, the kurma not so rich, mild and soothing, yet delicious.
This was one such korma that came upon and that which I have been making for many years. The simplest version of what a kurma is. Though I have been making a sort of this dish many times, I never bothered to click pictures. Then I decided to share this when a couple of my friends were asking for a simple dish to make. I thought it would help some anyway.
The best part of this picture is the fresh Mint sprig from my pot.
And another must taste dry saute is this podimas with plantain
So for the final day of family recipes, here's a simple one from my kitchen!
Urulai Gobi Kurma
Ingredients Needed:
Potatoes - 2 medium
Cauliflower florets - 1 cup
Onion - 1 big
Tomato - 1 big
Ginger Garlic - 1 tsp (Ginger 1inch, Garlic - 4 to 5)
Salt to taste
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Bay leaf - 1
Garam Masala - 3/4 tsp
Coconut - 3 tbsp
Cashews - 5
Oil - 2 tsp
Coriander leaves
How to make the Kurma
Wash and parboil the cauliflower. MW the potatoes for 5 mins.
Pulse the onions, Tomato, ginger, and garlic together. The puree need not be very smooth, just a couple of pulses should be fine.
Heat a Kadai with oil, add the bay leaf and saute. Next, add the ground masala and saute well on high.
Add all the spice powders (except garam masala) for it to get cooked well.
Next, add the drained cauliflower and mix well. Mix well and add the diced potatoes.
When it gets cooked for a couple of minutes, add the coconut cashew paste. Add enough water as required and bring it to boil.
Add garam masala and coriander leaves, remove.
Serve with rotis.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Gayathri Kumar says
Even I do this often. With a single masala, and various vegetables, I create an illusion that I am giving variety every day. This potato gobi combination is one of my fav. Looks great..
rajani says
That sounds like an interesting recipe. My take on cauliflower is getting limited to pulao and the basic stir fry. I should try more interesting takes like this one! Bookmarking.
Mayuri Patel says
a lovely different way to make cauliflower and potato curry.
Priya Suresh says
I can have this curry with anything, love this aloo gobi combo especially in Kurma, fingerlicking goodness.
Kalyani says
lovely curry there 🙂 I liked the cute dish, valli 🙂 u picked it up online ???
vaishali sabnani says
I love cauliflower in any form , this one sounds great and a must try !
Srivalli says
thanks everybody!
Kalyani Thanks..its from SFO, US..
Pavani N says
Lovely clicks Valli. Aloo-gobhi is such a classic combination and your korma looks delicious.
Sandhya Ramakrishnan says
Classic combination and I love you green polka dot dish! It looks so bright and attractive 🙂
Nalini's Kitchen says
Finger licking kurma,potato-cauliflower combo is always a hit.
Harini-Jaya R says
Aloo in the sabzi, then all is well. wonderful sabzi.
Sapana Behl says
Aloo gobi korma looks mouth watering.Lovely presentation.
Suma Gandlur says
I guess the coconut cashew paste adds a layer of flavor to the korma.
veena krishnakumar says
Beautiful click Valli. Looks so inviting