If you are looking for a simple gravy yet a dish that makes its presence felt, then I recommend you make this Dum Cauliflower. We make this as a side for the Peas Pulao which ends up being bland for the elders. And you can serve this for Naans, Rotis too. If cauliflower is your favorite, then this is a must to try. During every cauliflower season. I make sure I try all possible new dishes with the cauliflower. I simply love the way the streets over flow with these pretty flowers. Though I tried as many dishes I could, I still couldn’t try one dish as it called for a small flower and most ones that are sold are really huge.
So when I made the peas pulao, the kids had just that and this combo had the elders reaching out more. When Amma shared this recipe with me, I was reluctant to add those Ginger juliennes in the end, saying I can’t somehow like that lingering ginger taste. And kids will surely not like it. But if you add very little of them, the ginger surely adds that extra kick required.
Athamma and boys came back yesterday. Konda made sure she accompanied us to pick them up. By the previous night she was almost tears asking for her brothers. I happily said they are coming in the morning. It was such wonderful scene, seeing the kids hug each other. Boys had a wonderful time and by the time we returned home, we had constant calls from their aunt and uncle who were already missing them. It was a lovely sight to see all three talking to each other so animatedly and were playing non stop, followed by a painting session by Konda, while the boys were attentive spectators.
Coming back to the recipe, I hope you enjoy making this. By dum we mean to specify that the main ingredients is slow cooked by which the spices gets incorporated into it.
For the paste:
Onions – 2 medium
Cloves – 2
Cinnamon – 1″
Cardamon – 2
For the Gravy:
Cauliflower – 2 cups (par boiled)
Fresh Peas – 1/2 cup
Curds – 1/4 cup
Tomato puree – 2 medium – 1/2 cup
Red chili powder – 1
Julienne ginger – 1/2
Oil – 2 tsp
Salt to taste
Method to prepare:
Make the paste of the spice and onions and keep it aside.
Wash and cut cauliflower into small florets. Soak them in hot salted water for 5 -7 mins while the masala is getting ready.
Heat a non stick pan with oil, add the ground paste, and saute well. Fry till the raw smell goes. then add the tomato puree, add curds and simmer.
Once it is boiled, add cauliflower and peas, add chili powder, salt add little 1 cup water, bring to boil. Simmer for 10 and dum. finally add julienne ginger.
Seal the pan well or you can follow the dum process and simmer for 10 mins for the species to steep into the florets.
I apologize for the dull pictures, they don’t do justice to the taste.
Check out the Blogging Marathoners doing BM#5 along with me
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