a vegetarian side dish using Cauliflowers in the winter leafy greens based gravy, perfect for festive time (without onion & garlic)
Yesterday I had shared a recipe quite similar to the most popular Indian side dish Palak paneer as "Paneer Curry using Cauliflower leaves".
Here is another Green curry in Indian style. This is quite similar to palak paneer in look wise, but no paneer is used here. Instead of that I have used some fresh cauliflower florets. Also along with spinach aka palak, I have used some other greens like mustard leaves (sarson saag) and fenugreek leaves (methi saag).
Keep an eye on below tips while choosing the leafy greens :
✔ Always pick the fresh and tender green leaves.
✔ Discard the stems from all the leaves ( this adds more bitterness in the curry).
Dietary note :
✔ Vegan
✔ Side dish
✔ Gluten free
✔ Vegetarian✔ Without onion & garlic
Steps to make this dish -
First make a fine paste of the roughly chopped tomatoes, soaked cashew, 1 bay leaf, roughly chopped ginger in a blender jar. Next in a pan enough water is heated to blanch all the leaves. When the leaves start to wilt, immediately these are transferred to a bowl full of water (to retain the green color). After cooling down, a smooth puree is prepared along with the green chilies. After that, heat oil in a pan and fry the cauliflower florets until lightly golden color. Transfer all the fried florets to a plate.
Into the remaining oil in the pan add 1 bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds. When the spices start to splutter, add tomato paste and saute for 1 minute. Then add turmeric powder, garam masala powder and mix well. Allow to cook for 4-5 minutes over low-medium heat or till oil comes out from the masala. Next add the puree, 1/2 cup water, sugar and salt. Mix well and then add the fried cauliflower florets. Give a quick mix again and allow to cook for 5-10 minutes over low heat. The dish is ready by now to serve !
Serving suggestion -
Like palak paneer, this is quite eye catchy for the green color of the gravy. It pairs so well with paratha, poori, roti or even with any type of rice.
The cashews here add a nice creaminess in the curry and also balance perfectly the bitterness of the leaves along with sugar.
As the winter is here and the Leafy Greens are plentifully available in markets, so do make this cauliflower curry soon sometime !
The event related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided the 274th theme as 'Winter Veggies' which is suggested by me this time. So I have chosen cauliflower as winter vegetable and winter greens like spinach, mustard leaves and fenugreek leaves. Hence the final dish is Cauliflowers in Indian Green Base which is contributed for the theme.
And, yes !!!
If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
Now let’s go through how to make this "Cauliflowers in Indian Leafy Greens Gravy" at home 👇
: Recipe Card :
Author
SasmitaPrep time
20 MinCook time
35 MinTotal time
55 MinCauliflowers in Indian Leafy Greens Gravy ( VEGAN & GLUTEN FREE )
a vegetarian side dish using Cauliflowers in the winter leafy greens based gravy, perfect for festive time (without onion & garlic)
Ingredients
- Cauliflower floret (medium) 1.5 cup
- Spinach leaf (palak) (tightly packed) 1 cup
- Fenugreek leaf (methi) (tightly packed) 1/2 cup
- Mustard leaf (sarso) (tightly packed) 1/2 cup
- Tomato (roughly chopped) 2 no.
- Cashew (soaked) 10-12 no.
- Ginger (roughly chopped) 1 inch
- Green chili 2-3 no.
- Garam masala powder 1 tsp
- Turmeric powder 1/4 pinch
- Cumin seed 1 tsp
- Bay leaf 2 no.
- Cinnamon stick 1 inch
- Cardamom 2 no.
- Clove 2 no.
- Sugar (optional) 1/4 tsp
- Oil 2 tbsp
- Salt as needed
- Water as needed
Instructions
- In a blender jar take roughly chopped tomatoes, soaked cashew, 1 bay leaf, roughly chopped ginger and make a fine paste. Keep aside.
- Next in a pan heat enough water.
- When it comes to boil, add salt and all the leaves.
- Blanch the leaves for 1-2 minutes or until wilted and immediately transfer to a bowl full of water (to retain the green color).
- When cools down, put in a blender jar along with green chili.
- Make a smooth puree and keep aside.
- Now heat oil in a pan and fry the cauliflower florets until lightly golden color.
- Transfer to a plate and keep aside.
- Into the remaining oil in the pan add 1 bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds.
- When the spices start to splutter, add tomato paste and saute for 1 minute.
- Then add turmeric powder, garam masala powder and mix well.
- Allow to cook for 4-5 minutes over low-medium heat or till oil comes out from the masala.
- Next add the puree, 1/2 cup water, sugar and salt.
- Mix well and then add the fried cauliflower florets.
- Give a quick mix again and allow to cook for 5-10 minutes over low heat.
- Turn off heat and serve hot with any plain rice, jeera rice or even paratha, roti, naan !
Notes:
The sugar addition is optional. It is added to balance the bitterness of the leaves.
Adjust the spiciness by adding less / more green chilies.
Instead of cashew, same amount of almonds can be opted too.
https://www.firsttimercook.com/2020/11/https//www.firsttimercook.com/2020/11/cauliflowers-in-indian-leafy-greens-gravy.html
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