Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry:

Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.

Taste: Mild spice, creamy and Aromatic with moderate spices.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry


Cauliflower-250 gram

Ginger garlic paste 1 teaspoon

Onion-1 big

Tomato -1 big

Salt-1 tsp

hili powder-1/4 tsp

Garam masala-1/2 tsp

Yoghurt-1/4 cup

Coconut milk-1/2 cup

chopped coriander leaves

To grind:

Green chili-4

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper few corns

Whole cashews- 3 nos

Coconut grated-2 tbsp

grind to a smooth paste.


1. Clean Cauliflower florets,

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go

2. Cut onion, Tomato, grind the “To Grind” ingredients, keep ready.

3. Heat pan with one tablespoon of oil, season with little fennel seeds and curry leaves.

4, Add ginger garlic paste and saute for a while, add cut onion and stir for 2 minutes till it gets translucent.

5. Add cauliflower florets and tomato saute for another 3 to 5 minutes, add salt, garam masala powder, and chili powder.

6. Add ground masala paste, water and yogurt allow it to cook soft.

7. Finally, add thick coconut milk and let it boil for 2 minutes in low flame.

Sprinkle some Coriander leaves and serve.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry







Cauliflower Green Peas Avial / Kuruma

Cauliflower and green peas Avial:

Cauliflower and green peas  combination make a wonderful side dish for Roti,Puri Naan,Paratha etc….  This is different from kurma with mild spices. People those who  don’t like more of spices  can go happily with this recipe.The thick curd is added to enhance the taste with a creamy touch. Same like navarathna kurma kuruma but without heavy spices and garam masala.


Cauliflower-250 gms

Peas-100 gms

Tomato-1 big

Onion-1 chopped

Curry leaves-2 twig

Salt-1 1/2 tsp

Curd 2 tsp

To grind:



Garlic-5 pods

Ginger-2 inch skin peeled

Badam-4 to 5 pcs

Fried channa dal-1 tsp

Fennel seeds-1tsp

Cumin seeds-1tsp

Pepper corns-1/2 tsp

Green chillies-7 nos

Heat one teaspoon of oil fry the above ingredients in low flame until it turns slight yellow (3 minutes)

Coconut-1/2 cup grated

Grind all together to get a smooth paste.

Heat pan with 3 tsp of oil add chopped onion and curry leaves saute for a while.

Add Cauliflower and Green Peas  saute for a few minutes now add Tomato and Salt saute well for 5 more minutes Tomato  will leave its skin.

Now add ground paste mix well add one-half cup of water and allow it to boil.

When the vegetable is cooked add curd let it boil for a minute or two, switch off the flame and add some ghee (optional) and Coriander leaves.

Serve with puri, Chapati or Naan.





Chicken or Navaratna-kurma

Chicken kurma or veg kurma recipe is same , choice is with you chicken or mixed vegetables like Beans ,Potato carrot,peas,cauliflower,Paneer and corn cut in to cube sized pieces.Chicken kurma is a delightful dish and a excellent combo for puri’s and chapattis.

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Chicken-1kg orMixed vegetables-1/2kg+Paneer

Onion -1big chopped

Tomato -2 chopped

Green chilli  make a slit on it-2 nos

Curry leaves-2 twigs

Coconut 1/2 grated(1 cup)

Salt-2 tsp

Chilli powder-1tsp

Turmeric-1/2 tsp

Yoghourt-1/2 cup

Coriander chopped hand full

To grind:

Fennel seeds-1tsp

Cumin seeds-1tsp

green chilli-5nos

Ginger-2 inch

Garlic-5 pods

Onion shallots -3nos optional


Badam-5 nos

Poppy seeds-1/2tspingredients for Kurma

Heat pan with one tsp of oil add all the above, To grind ingredients fry for 3 minutes in low flame .

Allow it to cool and grind along with coconut to a smooth paste.

Instead of badam cashews you can use fried channa dal

For Seasoning:

peppercorns-1/4 tsp




Bay leaf-2

Method to prepare:

Wash and drain chicken mix with 1 tsp of salt and turmeric powder keep aside.

Heat pan with 1 tbsp of oil season with the ingredients above.

Add chopped onion saute and add tomatoes now add Mixed vegetables or chicken saute well until tomato leaves it skin.Approximately 10 minutes.1613975_686402158068064_6945670563998887690_n

Now add Curry leaves,Chilli powder ,ground paste  and rest of the salt, close and cook for 15 minutes till chicken cooks soft or 1 whistle in pressure cooker

Ground paste.

Finally add 1/2 cup of Yoghurt hand full of chopped Coriander and serve with Roti,Chappathi or puri’s.