My mother makes this wonderful curry. It was one of the dishes on the menu of my 18th birthday party lunch, lovingly cooked by my mother for all my college friends. She also serves this curry many a time for get togethers. If you want something that stimulates appetite and tingles the taste buds this could be the curry you are looking for. The spices used add their characteristic aroma and also have digestive properties. Served with plain rice, it surely falls into the category of comfort food for me.

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This curry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here. Right now, cauliflower is taboo as I am on a postnatal diet. This excludes me from eating cauliflower in any form for a few months. This also means I cannot eat this tasty curry in the near future. But I do hope you enjoy this curry from my mother’s recipe basket.

Cauliflower Green Curry Recipe

Serve this curry with plain basmati rice, peas pulao or rotis.

Ingredients:

1 medium sized cauliflower
1 cup water
1 ½ tsp cumin seeds
5 cloves
4  green cardamom pods
1” stick cinnamon
1 cup water
2 tbsp ghee or vegetable oil
½ tsp salt
Juice of half a lime

To be ground into a paste:
1 cup grated coconut
½ cup coriander
¼ cup mint leaves
3 to 4 green chillies
2 tsp chopped fresh ginger
4 tbsp water

Method:

Clean and wash the cauliflower, cut into florettes and steam them until tender. Grind the ingredients to be ground into a fine paste using the water with the help of a food processor or blender.

In a medium sized wok or kadhai, heat the ghee or vegetable oil over a medium flame. Add in the whole spices and stir gently for a couple of minutes until they turn aromatic. Stir in the ground paste and fry for 3 to 4 minutes until the raw smell disappears. Pour in the 1 cup water, add the cooked cauliflower pieces and bring the entire mixture to a boil. This should take another 3 to 4 minutes. Put in the salt and limejuice. Serve hot.

Serves 4 to 6