Cauliflower Kurma with Chapati Gobi Matter Gravy

Cauliflower Kurma with chapati, learn to make delicious cauliflower kuruma and tips to get soft zero oil chapati.

Chana Dhal – 1 TbspToor Dhal – 1 Tbsp

Urad Dhal – 1 Tbsp

Whole Red Chilis – 2 Number

Coriander Powder – 1 n ½ Tbsp
Whole garam masala (Cloves/Cinnamom) – Each 2 Number

Fennel seeds – 1tsp

Shallot – 3 Number

Oil – 2Tbsp

Garlic – 5 Numbers

Ginger equivalent to garlic

Cauliflower – Medium size

Peas – 1/2 Cup

Onion – 1 Number (Large)

Tomato – 2 Medium size

Shredded Coconut/Coconut Milk – ½ Cup

Garam masala powder – 2tsp
Red Chili Powder – Optional

Roast the ingredients given under to grind with 1-2tbsp of oil.
Allow to cool (Pic 1) and grind to smooth powder (Pic 2).
Make ginger and garlic paste separately.
Heat oil in the same pan and add chopped onions.
Add ginger garlic paste n saute till nice aroma attains.
Now add chopped tomato and cook till tomato mashes well.
Then add ground paste, cauliflower, peas necessary water (Pic 3) and cook till vegetabls turns tender.
Now add garam masala powder, red chili powder, coconut milk (Pic 4) and cook till gravy gets thicken and oil floats on top.

Zero oil Chapati

Whole Wheat Flour/Multi Grain Flour (I used Multi grain flour) – 3 Cups

Warm Reduced Fat Milk – 1 Cup

Water and Salt – As needed

Mix all the ingredients except water.
Now sprinkle water and make soft pliable dough Pic 5.
Rest it for at least 30mins before rolling.
After 30mins make lemon/equal size balls.
I have not used dry flour while rolling the chapati, I used 2 ziploc bags and in between I rolled it Pic 6.

So roll one at a time and stack it using butter paper.
Now heat the dosa pan/tawa to high temp and cook the chapatis by flipping both sides.
Cook till getting golden spots all over.