Preparation time
- Total: Approximately 50 minutes
- Preparation: 10 minutes
- Cooking: 40 minutes
Ingredients
- 1 Cauliflower (gobi) - cut into florets
- 2 cloves Garlic - grated
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds - pounded
- 1/2 teaspoon Whole Black Peppercorns - coarsely pounded
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Homemade tomato puree
- 1/2 cup Coconut milk
- Salt - to taste
- 3 sprig Coriander (Dhania) Leaves - finely chopped
- Sunflower Oil - for cooking
Instructions
- To begin making the Cauliflower Coconut Milk Stew Recipe, first get all the ingredients prepped and ready
- Make the tomato puree and coconut milk and keep them ready
- Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done
- Once done keep it aside
- Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds
- Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder
- Stir well to combine and bring it to a brisk boil
- Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste
- Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices
- Once done, check the salt and spices and adjust to suit your taste
- Stir in the freshly chopped coriander leaves and serve
- Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties
- You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch
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Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Lunch
- Vegetarian