Cauliflower Carrots and Peas in Coconut Poppy Seed Curry Indian Recipe

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Recipe Category: Curry

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Cauliflower Carrots And Peas In Coconut Poppy Seed Curry Indian Recipe

Ingredients

  • recipe for : Gobi Gajar Mutter Kurma
  • 1 teaspoon safflower or other neutral oil
  • 1 cup finely chopped red or white onion
  • 12 curry leaves
  • 1 hot green chile, chopped (remove seeds to reduce heat)
  • 1 (1-inch) knob of ginger, minced or
  • 1 tablespoon ginger paste 4 cloves garlic, minced or 1 tablespoon garlic paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 2 teaspoons poppy seeds
  • 3/4 cup coconut milk (canned or culinary)
  • 1/4 cup water
  • 3 1/2 to 4 cups small cauliflower florets
  • 1 cup chopped carrots
  • 3/4 teaspoon salt
  • 1 cup fresh or frozen green peas, thawed if frozen
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons chopped cilantro, for garnish
  • 1 teaspoon lemon juice, for garnish

    • Method

  • Heat the oil in a skillet over medium heat
  • Add the onion, curry leaves, and chile and cook for 5 minutes.
  • Add the ginger and garlic, and cook until the onion and garlic are golden, 3 minutes.
  • Add the coriander, cumin, and cayenne.
  • Add the tomatoes, mix well, and cook until saucy, 5 minutes.
  • Grind the poppy seeds in a grinder or crush to a coarse meal with a mortar and pestle
  • Add to the pan and mix
  • Stir in the coconut milk and water
  • Stir in the cauliflower, carrots, and salt
  • Cover and cook for 10 minutes
  • Reduce the heat to medium-low
  • Mix in the peas
  • Cover and cook until the cauliflower is tender, about 15 minutes
  • Stir in the garam masala
  • Taste and adjust the salt and spices, if needed
  • Garnish with cilantro and lemon juice
  • Pressure Cooker: Follow Steps 1 through 2 in a pressure cooker
  • At Step 3, add the cauliflower, carrots, salt and peas
  • Mix well
  • Close and lock the lid, cook for 3 minutes after the cooker reaches pressure (1 whistle)
  • Let the pressure release naturally
  • Garnish and serve
  • Variation: Use 1/4 teaspoon fennel seeds instead of poppy seeds

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