CauliFlower Gravy | CauliFlower Kuruma

4.50 from 2 votes

A creamy and delicious cauliflower gravy prepared with gobi and a rich coconut paste.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 108kcal

Standard 1 cup measures 240 ml

In a blender add in the grated coconut and cashew nuts. Add little water and blend them to a fine paste and set aside.
Clean cauliflower into small florets Boil water in a pan, When the water starts to boil add cauliflower and switch off the flame. After 5 mins strain the cauliflower and set it aside.
Switch on the Instant Pot in Saute mode. Once it's hot add in the Oil. Let it heat up. Add in Fennel seeds, Bay leaves, Cinnamon, and cardamom pods. Saute until it's fragrant.
Now add in onion and fry till translucent.
Add in a tsp of ginger –garlic paste and fry till the raw smell leaves.
Next, add in the tomato puree and cook for 2 mins so that it gets cooked. keep stirring as it cooks. The Instant pot will be really hot at this stage. So press the cancel button the masala gets cooked in the residual heat.
And then add in the spice powders. Add in the Chilli powder, turmeric powder, coriander powder, Garam Masala, and Salt. Mix well.
Now add in the cooked cauliflower. Mix well
And then add in the ground coconut cashew paste.
Add in water or milk and bring them to the gravy consistency.
Press the pressure cook mode and cook for 3 mins in high pressure. Make sure the pressure valve is in the sealing position. After 3 mins do a quick release
Open the Instant pot and add in chopped Cilantro. Tasty Cauliflower Korma is now ready in the Instant pot.

1) You can even skip adding the coconut cashews paste if you are more health conscious. The gravy tastes good with the tomato goodness.

2) Kasturi methi can also be added before adding the coconut paste; it gives the gravy another flavour.

Keyword Cauliflower Kurma, Instant Pot Kurma

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