Cauliflower and Peas Recipe – Authentic Indian Poppy Seed Curry

Last Updated on 2 months by Neha Deshmukh

Cauliflower and Peas Recipe – Authentic Indian Poppy Seed Curry

Hey everyone! If you’re looking for a curry that’s a little different, a little special, and totally delicious, you’ve come to the right place. This Cauliflower and Peas Curry, made with a rich poppy seed and cashew gravy, is a family favorite. I first stumbled upon a version of this dish at a friend’s place during Diwali, and I’ve been perfecting it ever since. It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your everyday aloo gobi! The magic lies in the poppy seed (khus khus) and cashew paste, which creates a creamy, subtly sweet gravy that coats the cauliflower and peas beautifully. It’s a North Indian classic, but honestly, good food knows no boundaries. You’ll love how the flavors meld together – it’s warm, inviting, and perfect for a cozy night in. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 head cauliflower (florets soaked in salted water)
• 1 cup fresh green peas
• 1 large onion
• 1 medium tomato
• 2-3 green chilies
• 1 inch ginger
• 1 cup curd (yogurt)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• A pinch of garam masala
• 2 tbsp oil
• 1 tsp poppy seeds (khus khus)
• ½ cup cashew nuts
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The poppy seeds and cashews are key here. They create a gravy that’s unlike anything else.

• Poppy Seeds (Khus Khus): These little seeds add a unique nutty flavor and help thicken the gravy. Don’t skip them!
• Cashew Paste: Using a paste instead of whole cashews ensures a super smooth texture.
• Curd (Yogurt): I prefer using full-fat curd for the richest flavor, but low-fat works too.
• Spice Levels: Traditionally, this curry has a moderate spice level. Feel free to adjust the green chilies and red chili powder to your liking. Some families in Rajasthan love it really spicy!
• Oil: Mustard oil is often used in North Indian cooking for a more authentic flavor, but any cooking oil will do.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 1 tbsp oil in a pan. Add the drained cauliflower florets and sauté for 9-10 mins until golden brown. Set aside. This step helps to develop a lovely flavor.
2. Grind the roasted poppy seeds and cashew nuts into a smooth paste with a little water. Set aside. A powerful blender is your friend here!
3. Heat the remaining oil. Add the chopped onion and sauté for 4 mins until softened. Then, add the ginger-green chili paste and sauté for another minute until fragrant.
4. Now, add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute, letting the spices bloom.
5. Add the chopped tomato and cook for 6-7 mins until the oil starts to separate from the masala. This is a sign that the tomatoes are cooked through.
6. Mix in the sautéed cauliflower and green peas. Cook covered for 4 mins, allowing the flavors to meld.
7. Stir in the beaten curd and cook until the oil separates again. This is important for a smooth, non-sour gravy. Add the cashew-poppy paste and 1 cup of water. Bring to a boil.
8. Simmer covered for 18-20 mins until the gravy thickens to your liking. Sprinkle with garam masala and mix well. Garnish with fresh cilantro. And that’s it!

Expert Tips

• Soaking the cauliflower in salted water helps remove any bitterness.
• Don’t be afraid to adjust the water amount to achieve your desired gravy consistency.
• Roasting the poppy seeds lightly before grinding enhances their flavor.

Variations

• Vegan Adaptation: Substitute the curd with coconut cream or a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilies and red chili powder.
  • Medium: Use 1-2 green chilies and 1 tsp red chili powder.
  • Hot: Add 3-4 green chilies and 1.5-2 tsp red chili powder.
• Festival Adaptations: This curry is often served during festivals like Diwali and Holi. You can add paneer (Indian cheese) for a richer, more festive version.

Serving Suggestions

This Cauliflower and Peas Curry is incredibly versatile. It pairs beautifully with:

• Steaming hot basmati rice
• Warm roti or paratha
• Fluffy naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

(1) What is the best way to soak the cauliflower florets to remove any bitterness?

Soak the florets in salted water for at least 30 minutes. You can even add a squeeze of lemon juice to the water.

(2) Can I use store-bought cashew paste instead of making my own?

Yes, absolutely! Just make sure it’s a good quality paste and adjust the amount to taste.

(3) How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

(4) What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique aroma and flavor. If you can’t find it, you can skip it, but it really does elevate the dish.

(5) Can this curry be made ahead of time?

Yes! You can make the curry a day in advance. The flavors will meld even more beautifully.

(6) Is it possible to make this dish without green peas?

Definitely! You can omit the green peas altogether or substitute them with other vegetables like potatoes or carrots.