Cauliflower Peas Kurma Recipe | Gobi Matar Kurma
Cauliflower Peas Kurma Recipe – Learn to make delicious South Indian style cauliflower green peas kurma that is flavor-packed, fragrant, and easy to make. It pairs well with any Indian flatbread or rice variety.
Cauliflower and green peas are one of our favorite vegetables. I often cook many cauliflower recipes at home like aloo gobi gravy, cauliflower fry, aloo gobi matar masala. I have never tasted a cauliflower peas kurma in restaurants to date.
The cauliflower peas kurma recipe I am sharing today may not be a typical restaurant style, it is finger-licking delicious, and easy to make. I can tell you this will be the best cauliflower peas kurma recipe to make at home.
What is Kurma?
If you are new to Indian cuisine you may be wondering what is kurma? Kurma is an aromatic South Indian gravy dish made with nuts, seeds, spices, onions, coconut, and a main ingredient like meat or vegetables. Occasionally a small quantity of curd/yogurt is used.
The kurma gravy is known for its delicious flavor profile and the usage of whole and ground spices.
Kurma tastes nutty, and flavorsome and has a well-balanced taste – a hint of sweetness, spicy, and tart flavors. This dish is light on heat quotient.
In South India, each home has a different style of making kurma and with a few variations, you get a, totally new taste.
About Cauliflower Peas Kurma Recipe
Cauliflower and peas kurma is a South Indian curry where cauliflower and green peas are cooked in a freshly made kurma paste with coconut and other selected ingredients.
This Cauliflower Peas Kurma Recipe is split into 3 parts;
1. Make the kurma masala paste.
2. Make the base gravy.
3. Saute the veggies and simmer until tender.
A good kurma begins with homemade kurma paste. I have chosen to make a kurma paste using onions, coriander seeds, dry coconut, tomatoes, and cashews. This cauliflower peas kurma recipe needs some patience to make the kurma paste.
The distinguishing flavors of a kurma depend a lot on the kurma paste, whole spices, powdered spices, and how well the curry is allowed to simmer over low heat.
Now there are so many variations of how this paste is made based on region and personal preference. The taste of the finished dish depends on the ingredients used to make the kurma paste.
In a South Indian kurma, fragrant whole spices like bay leaf, cloves, cinnamon, and green cardamom are always used as they release a great aroma while tempered and simmered.
I have limited the whole spices to the ones common in every Indian kitchen. You can add star anise, a stone flower, and a small pinch of nutmeg if you have access to it.
A well-made kurma is thick, creamy, and has a well-balanced taste – a hint of sweetness, spicy, and tart flavors. This dish is light on heat quotient.
Make this delicious and aromatic cauliflower peas kurma on the stovetop, pressure cooker, or in an instant pot following my easy recipe.
This is one curry that is light yet rich, perfectly suited for special occasions, festivals, or guests.
Try this recipe for your family members and they will love it for its unique aroma and taste.
Reasons to make
Delicious, creamy, nutty, & flavorful.
Wholesome and nutritious.
A great side dish that pairs well with roti and rice.
Luscious curry for breakfast, lunch, or dinner.
Gluten-free and Vegan.
I have included onion and tomato in kurma paste as it gives silky smooth gravy.
Use minimum water to grind the kurma paste. If the moisture content is very high then it will take longer for the paste to cook.
Saute the kurma paste well until the oil separates. It indicates that there is no rawness left and the spices have released their flavors.
If you use less oil than mentioned in the recipe, you will not be able to see the oil separating at the sides.
I prefer to saute the vegetables in the kurma paste, instead of adding boiled vegetables. This way, the flavorful spices have an opportunity to infuse with cauliflower.
Alternatively, you can deep fry or shallow fry the florets before adding them to the base gravy. This will give a lovely char and texture to the cauliflower.
Do not overcook the cauliflower florets, they will break and turn mushy.
I prefer to keep the gravy consistency medium, so added water accordingly. You can make the gravy thick or thin depending on your preference.
Fish out (remove) the whole spices before serving. Biting into a whole spice isn’t the tastiest thing.
Cauliflower: I have used an Indian variety of cauliflower. Pick cauliflower that is clean, firm, and tightly closed. Avoid heads with loose or crumbly florets, brown spots, or dull color.
Green peas (fresh or frozen): I used frozen peas that I froze from the fresh peas I got earlier. You can use the fresh or store-bought frozen pack as well.
Oil: You can choose vegetable oil, coconut oil, peanut oil, or light olive oil to make this curry.
Kurma Paste: oil, onions, dry coconut, ginger, garlic, coriander seeds, cashews, and tomatoes.
Cashews not only add creaminess but also act as a thickening agent to the gravy.
Whole spices: you will need cumin seeds, bay leaves (tejpatta), cloves (laung), cinnamon stick (dalchini), and green cardamom (elaichi).
Spice Powders: turmeric powder, red chili powder, Kashmiri red chili powder, and garam masala.
How to make Cauliflower Peas Kurma
1. Cut the cauliflower into medium-sized florets (1.5 cups). Wash and keep immersed in hot water with salt and turmeric for 10 to 15 minutes. Discard the water and rinse well with fresh water. Drain and set aside.
This step is mandatory to bring out the hidden worms from the cauliflower.
Make Kurma Paste
2. Heat 2 tbsp oil in a pan over medium flame. Add the 2 medium-sized onions (roughly sliced) and saute them till they turn soft.
Keep stirring the onions to ensure they cook evenly, as they cook, they will reduce in volume.
3. Add 5-6 cloves of garlic, 1 inch of ginger, and 1 tbsp coriander seeds. Saute for 1-2 minutes.
4. Add 1/4 cup of dry coconut (grated) and 5-6 whole cashews. Continue to saute for 1-2 minutes over low flame.
5. Take the roasted ingredients in a mixer jar. Blend without adding water to as smooth as possible. If needed, add 2-3 tbsp of water.
6. Add 1 medium size tomato (cut into 4) and blend everything to a fine paste. Set aside.
If you are looking for a more tangy base then add 1 more tomato.
Make the Base Gravy
7. In the same pan heat oil in a pan over medium flame. Temper with 2 bay leaves, 1/2 tsp cumin seeds, 2-3 cloves, 1 inch cinnamon stick, and 2 small green cardamoms. Stir for a few seconds until you get the aroma of the whole spices.
8. Add the ground masala paste and mix well.
9. Saute until the moisture reduces and the oil separates at the sides of the pan.
Stir at regular intervals to avoid sticking to the bottom.
10. Add 1/4 tsp turmeric powder, 1/2 tbsp red chili powder, 1 tsp Kashmiri red chili powder, and salt to taste. Mix well and continue to cook until the oil separates.
Oil separation indicates that the curry base is cooked and ready now to add the vegetables.
Sautee the Veggies and simmer until tender
11. Add the cauliflower florets and saute for 1-2 minutes.
If using fresh peas add them along with the cauliflower.
12. Add 1/4-12 cup of peas (fresh or frozen) and continue to saute for a minute.
Sauteeing the peas enhances the taste.
13. Now add the required water to cover the vegetables and stir into the masala.
You can adjust the consistency of the gravy to suit your requirement.
14. Turn the flame to high and cook until the gravy starts to bubble and boil.
Taste test to check the seasoning and spice. Add salt and red chili powder if needed.
15. Close the lid of the pan and simmer on low flame for 10-15 minutes or until the vegetables are tender.
The cooking time will depend on the size of the cauliflower florets and the intensity of the flame.
16. Open the lid and add 1 tsp garam masala. Give a good mix and continue to simmer the curry for 5 minutes or until oil floats on top.
The moisture from the gravy reduces and oil is released then forms a layer on top of the curry indicating the kurma is ready.
17. Turn off the flame and add 2 tbsp of coriander leaves.
Cauliflower Peas Kurma is ready. Serve it hot with flatbread or rice.
Gobi Matar kurma pairs wonderfully with parotta, roti, phulka, plain paratha, poori, or naan.
You can also serve it as a side gravy along with hot steamed rice, veg pulao, jeera rice, bagara rice, or plain basmati rice.
Store any leftovers of this cauliflower peas kurma curry in the refrigerator for up to three days. The kurma tastes better the next day so this is also a good recipe to make a day ahead.
Before serving, reheat in a microwave or in a pan on the stovetop. If the gravy has thickened, add water while reheating.
The kurma base gravy is versatile.
1. The same recipe can be followed for boiled eggs, chicken, paneer, mushrooms, or soya chunks.
2. You can add potatoes and make aloo gobi matar kurma with the same recipe.
3. Though this kurma recipe uses cauliflower and peas, you can also follow the same recipe to make mixed vegetable kurma or with just one kind of vegetable according to your choice and availability.
4. Add a sprig of curry leaves to the initial tempering.
5. Can replace garam masala with kitchen king masala or shahi biryani masala powder.
6. Add dry roasted and crushed dried fenugreek leaves (kasuri methi) towards the end for a unique flavor.
More Veg Curry Recipes
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Cauliflower Peas Kurma Recipe | Gobi Matar
- 1.5 cups Cauliflower (cut into medium sized florets)
- 1/4-1/2 cup Green Peas (fresh or frozen)
- 4-5 tbsp Oil (any oil of choice)
- 2 medium size Bay leaf
- 2-3 numbers Cloves (laung)
- 1 inch Cinnamon stick (dalchini)
- 2 small Green Cardamom (elaichi)
- 1/4 tsp Turmeric powder
- 1/2 tbsp Red Chilly powder (adjust as per taste)
- 1 tsp Kashmiri Red Chilly powder (optional)
- 1 tsp Garam masala
- 2 tbsp Coriander leaves
- Water (as needed)
- Salt to taste
For the Kurma Paste
- 2 tbsp Oil
- 2 medium size Onion (roughly sliced)
- 1 tbsp Coriander seeds
- 1 inch Ginger
- 5-6 cloves Garlic (without skin)
- 1/4 cup Dry coconut (grated)
- 5-6 numbers Whole Cashews
- 1 medium size Tomato (roughly chopped)
- Cut the cauliflower into medium-sized florets. Wash and keep immersed in hot water with salt and turmeric for 10 to 15 minutes. Discard the water and rinse well with fresh water. Drain and set aside.
To make the Kurma Paste
- Heat oil in a pan over medium flame. Add the sliced onions and saute them till they turn soft.
- Add garlic, ginger, and coriander seeds. Saute for 1-2 minutes.
- Turn the flame to low and add the grated dry coconut and cashews. Continue to saute for 1-2 minutes over low flame.
- Take the roasted ingredients in a mixer jar and set aside to cool completely. Blend without adding water to as smooth as possible. If needed, add 2-3 tbsp of water.
- Add chopped tomato and blend everything to a fine paste. Set aside.
To make the Base Gravy
- In the same pan heat oil in a pan over medium flame. Temper with bay leaves, cumin seeds, cloves, cinnamon stick, and green cardamom. Stir for a few seconds until you get the aroma of the whole spices.
- Turn the flame to low and add the ground masala paste and mix well.
- Saute until the moisture reduces and the oil separates at the sides of the pan.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, and salt to taste. Mix well and continue to cook until the oil separates.
- Add the cauliflower florets and saute for 1-2 minutes.
- Add the frozen peas and continue to saute for a minute.
- Now add the required water to cover the vegetables and stir into the masala.
- Turn the flame to high and cook until the gravy starts to bubble and boil.
- Close the lid of the pan and simmer on low flame for 10-15 minutes or until the vegetables are tender.
- Open the lid and add garam masala. Give a good mix and continue to simmer the curry for 5 minutes or until oil floats on top.
- Turn off the flame and add coriander leaves.
- Cauliflower Peas Kurma is ready. Serve it hot with flatbread or rice.
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