Gobi Mutter White Kurma – a delectable and flavour-packed South Indian style cauliflower & peas kurma. The highlight of this kurma is the white base gravy that is procured from grinding a generous amount of fresh coconut, cashews and poppy seeds. The addition of coconut imparts a fresh aroma and distinct flavour that is soothing to the senses and to the palate. This white kurma pairs well with all Indian flat breads like chappathi / paratha , puffed breads like poori, South Indian pancakes like appam or string hoppers like Idiyappam.
This classic Kurma / Korma has its roots in Mughalai cuisine and dates back to the 16th Century. During the reign of Akbar, the Rajput cooks integrated and experimented many Hindustani and Persian methods of cooking styles to bring out the best of delicacies in the Royal Kitchen. While doing so, the Rajput chefs recreated the Turkish recipe of Kavurma with some fusion methods and this revised version of ‘kavurma‘ became one of the signature dish in the Royal Kitchen. It was then eventually called as Korma / kurma, named after the Rajput warrior tribe ‘Kurma’.
There are different versions of this Korma – South Indian and North Indian styles. The ingredients used for the masala paste very much defines the style, flavour and taste of this dish. The North Indian style is more yoghurt and cream based and the South Indian style is more spiced up and includes a generous amount of coconut.
There are different versions in South Indian Kurma – Regular or White based. For today’s recipe, I have not used any tomatoes or whole red chillies /chilli powder so as to retain the white base of the gravy.
Cooking Time: 20 to 30 minutes
|Cauliflower florets||1 medium size bowl|
|Peas (frozen or fresh)||1/2 cup|
|Ginger||1 inch piece|
|Green chilli||3 (adjust according to taste)|
|Onion||1 medium size|
|Fennel seeds||1/2 teaspoon|
|Cardamom pods (optional)||2|
|Cinnamon stick||1 inch stick|
|Oil||2 to 3 tablespoon|
|Coconut oil (for tempering) / (optional)||1 teaspoon|
|Jeera / Cumin seeds (for tempering)||1 teaspoon|
|Coriander leaves||to garnish|
For Masala Paste:
|Cashews||15 to 20|
|Fennel seeds||1 teaspoon|
|Poppy seeds /kasakassa/khuskhus||3/4 th teaspoon|
Step by Step Instructions:
- Wash the cauliflower florets and boil them in water along with 1/4th teaspoon of salt for about 3 to 4 minutes. Do not overcook the cauliflower florets. This step will get get rid of any tiny worms in the cauliflower if there are any. Drain the water and keep it aside.
- For peas – You can take frozen or fresh peas. I have taken frozen peas and have thawed it.
- Finely chop the onion and keep it aside.
- Using a blender, grind 1 inch piece ginger, 3 garlic pods and 3 green chillies to a coarse paste without adding water.
- For the Masala Paste – Soak the poppy seeds/khuskhus/kasakasa in 1 to 2 teaspoons of water for about 10 minutes. Using a blender, grind the coconut, cashews, fennel seeds and poppy seeds to a fine paste using little water.
- Heat a pan and add 2 to 3 tablespoons of oil. When the oil is warm enough, add 1 bay leaf, 2 cardamom pods, 1/2 teaspoon fennel seeds and 1 small cinnamon stick. Sauté the whole spices for less than a minute until it leaves a good aroma.
- Add the finely chopped onion and sauté until it is transparent.
- Add the ginger-garlic -green chilli paste and cook for a minute or so until the raw smell goes away.
- Now add the cauliflower and peas. Stir the vegetables so that it absorbs the flavour of onion, ginger-garlic -green chilli paste. Add salt.
- Add 1/2 cup water. Close the pan with the lid and allow the vegetables to cook for 2 to 3 minutes.
- When the cauliflower florets and peas have become tender, add the ground masala paste. Mix well and cook for another 5 to 6 minutes for the raw flavours to go away. Add more water if needed. Cook until the gravy thickens.
- For tempering – Take a pan, add 1 teaspoon coconut oil or any other oil, and add 1 teaspoon jeera/ cumin seeds. When the cumin seeds sizzle, add this tempering to the kurma.
- Garnish the kurma with coriander leaves.
- Serve this Gobi mutter white kurma with chappathi /paratha / poori / Appam.
- Variation – Instead of adding just cauliflower and peas, you can substitute with other vegetables like carrot, beans and potato.
- Some recipes for white kurma demands the addition of roasted channa dhal / pottukadalai for the white masala paste. I personally do not like to add this , since it imparts a chutney kind of taste when combined with coconut. If you prefer to add roasted channa dhal, do add 1 to 11/2 teaspoon while grinding the masala paste.
- Do not overcook after adding the white masala paste.
Check out my other side dishes / gravy varieties for flat breads / steamed rice: