Tag Archives: cauliflower

10 min Restaurant style Veg Kurma

I have tried many Kurma recipes in the past but once I tried this one, I did not have to try any other. It comes out too delicious for words. Although this technique was new to me, I found that cooking with almost zero additional water in the pressure cooker makes the Kurma taste amazing.

Whenever I make this Kurma, the husband comes to know through the aroma and he asks if it’s Kurma that is cooking ๐Ÿ˜‚. You have to try it to know. I have made it for many get togethers and people love it a lot.

Best part of this curry is once the chopping is done, it hardly takes 10 mins. No sauteing or cooking for long time. I make this specially during weekend now when I don’t want to spend the whole day in the kitchen.

Hope you all try and love it too. Happy and healthy cooking!



About 3 Cups mixed Vegetables (Potato, peas, carrots, capsicum, cauliflower)

1 Cup Paneer cubes

2 Tbsp Coconut oil

1 Tbsp Ghee

2 green chillies

1/2 inch Cinnamon stick

3 Cloves

2 Cardamon pods

1 large Onion, finely chopped

1 large Tomato, finely chopped

1/2 Cup Milk

2 Tbsp Coriander leaves, finely chopped

For the masala paste:

1/4 Cup Yogurt/ Curd

1/4 Cup freshly grated or desiccated Coconut

5 to 7 Cashews

3 to 4 cloves of Garlic

1 inch Ginger piece

1 tsp Red chilli powder

1 tsp Garam masala powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

Salt to taste

Step by step recipe:

1. First add all the ingredients mentioned in the masala paste and grind to a smooth paste without adding water. Don’t forget to add salt too. Keep aside.

2. Keep the vegetables ready as well.

3. Now take a 2 liter or 3 liter pressure cooker. Don’t keep it on the flame. Add ghee and oil in the cooker. Also add cloves, cardamom and cinnamon stick along with green chillies. Bay leaf too if you have.

Note that I have not yet kept the cooker on the flame or stove top.

4. Now layer finely chopped onions evenly.

5. Layer tomatoes evenly too.

6. Layer the veggies after this.

7. Add paneer cubes layer over this.

8. Now add the masala paste as the top layer.

9. Now pressure cook the above layers on medium flame for 7 mins or till 3 whistles. There is no need to add water while cooking. The juices in the vegetables will release water and that’s what makes this Kurma tasty.

10. Allow it to cool down by itself. Now add milk and cook for about 2 mins.

11. Garnish with coriander leaves and serve hot with rotis or rice.


* OPOS is a patented technique owned by Mr.Ramakrishnan. It is a copyrighted term. I have adapted this recipe from this site and since she used this technique for making this Kurma, I followed the same. I have no intention of owning this technique. The full credits to this technique goes to Mr Ramakrishnan Sir only.

* If you don’t know to use a pressure cooker, you can saute tomato and onions in the seasoning and cook the veggies with the masala while following all the steps in a kadhai.

* In the original recipe, it says to keep on high flame for 5 mins but it sometimes burnt my Kurma. So I keep the flame on medium for 7 mins. It works well for me.

* In case your veggies don’t cook when you open the cooker, cook after you add milk for 5 more mins.

* Don’t forget to add salt in the masala paste itself. It makes a huge taste difference if you add later.

* Also don’t add water at all while grinding the masala paste. The yogurt does the job well and you can see it while grinding.

* Paneer is optional. I add because we love it. You can also add any combination of veggies that you have.

Cauliflower phannaupkari

First dish learnt after marriage is always special and I was lucky to learn this curry from hubby’s aunt who is an expert cook. She taught me so many dishes lovingly just like teaching a daughter. I never felt I was in my in law’s house even without my husband. He was in Qatar while I was living in his village home in midst of a farm. One of the best days of my life for sure.

So this cauliflower phannaupkari is one of the curries that mhave (aunty) made and I loved it very much. Even though very simple to make, it tasted so yummy.

Even now when we get cauliflower, hubby asks for this to be made. Such is the love for this simple curry. Hope you all try and love it too. Happy and healthy cooking!



3 Cups Cauliflower florets

1 large sized Onion, finely sliced

1 large Tomato, roughly chopped

2 tsp Red chilli powder or to taste

Salt to taste

2 tsp Oil

Step by step recipe:

1. Heat oil in a pan and add thinly sliced onions. Fry till it turns translucent.

2. Add tomatoes and cook till it mashes up completely.

3. Now add red chilli powder, salt and mix well.

4. Add cauliflower with little water and cook till cauliflower cooks completely. Done!

5. Serve hot with rice or rotis.


* I over cook cauliflower since my family likes that way. You can cook till just done if needed.

* Don’t add much water while cooking or else the flavour will be lost.

* This curry is a spicy one and hence the colour. You can adjust red chilli powder as per your taste.

* I usually blanch cauliflower florets in turmeric water before using since it cleans the florets well.