Cauliflower curry recipe – A simple so far delectable & flavorful indian cauliflower curry made with onions, tomatoes, spices & herb. It goes indeed adept with obviously rice, roti, chapatti, nan or plain paratha. This easy to make curry is a favorite at my family & is made very frequently for a immediate dinner. The stallion recipe from depart to finish fair takes about 30 mins.
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To make this recipe, first a blue onion tomato masala is prepared. then cauliflower is tossed & late simmered in the masala until affectionate .
There is no blend or puree of the onions and tomatoes. This is what makes the dish bare to cook .
Cauliflower curry goes well with Jeera rice, apparent rice, roti, plain paratha & butter naan .
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Preparation
1. This step is optional. Rest 250 grams of cauliflower florets in slightly hot water. Set apart for a while. Rinse them under running water. Drain completely .
How to make cauliflower curry
2. Heat 2 tablespoons vegetable oil in a pan. Add ½ teaspoon cumin seeds and ¼ teaspoon mustard seeds. When they pop attention deficit disorder 1 branchlet curry leaves and fry for 30 to 60 seconds .
3. Add 2 medium finely chopped onions ( 1¼ cups ) and 1 chopped green chili. Saute until they turn golden .
4. Add 1 tablespoon ginger garlic ( chopped or spread ). Saute until the raw smell goes off. This takes about 30 to 60 seconds .
5. Add ¾ to 1 cup finely chopped tomatoes and ¾ teaspoon salt. Cook until they turn completely mushy .
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6. Add 1 teaspoon garam masala, ¼ teaspoon turmeric, ½ teaspoon coriander powder and ½ to ¾ teaspoon bolshevik chili powder .
7. Stir and saute for a hour or 2 .
8. Add cauliflower and stimulate fry for about 1 to 2 minutes on a medium senior high school flame. Pour half cup body of water and mix well. Do not pour a fortune at one time. Mix and cook covered until cauliflower is sensitive. If needed pour more water in batches. I used 1 & 1/4 cup body of water in sum as the cauliflower I used was not young .
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9. When done cauliflower should be tender so far remain crunchy and not mushy. If there is a fortune of water left in the pot, evaporate on a high gear hotness. Taste test and add more salt if needed. Curry is cook at this stage .
10. optional – If using coconut milk, then pour it and mix well. Cook for 2 to 3 mins. I used half cup coconut milk .
This is the consistency that goes good with rice or roti .
garnish cauliflower dress with coriander leaves. Serve with rice or phulka .
here are some tips that may help you to make this dish delightful .
Tips
Spice powders : This recipe uses garam masala along with red chili powder and turmeric. You may replace garam masala with any curry powder or pav bhaji masala or sambar gunpowder. Just adjust the quantities to suit your taste .
Whole spices : We normally don ’ t use a set of whole spices for our everyday dress. It is just the mustard seeds and cumin seeds that go to the initial temper. If you do not have them just jump .
Curry leaves : You can make this dress even without dress leaves. Since I always have them I used them hera. You may besides add a little bay leaf for a stronger olfactory property .
Coconut milk : Most times I make this cauliflower curry without any coconut milk. It tastes delightful even without it. But coconut milk adds volume, spirit and thickens the curry .
I used homemade coconut milk here. I extracted by blending half cup freeze coconut with one-half cup water. You can besides use can coconut milk .
Cauliflower : Often cauliflower has insects inside, so to get rid of them we blanch it in slenderly hot water. You can however skip this if you do not prefer .
Variations
- Veggies like green peas, potatoes or mushrooms also go well in this recipe.
- Leafy greens like spinach or methi/fenugreek leaves can be used. I add add about 1.5 cups of chopped spinach or handful of methi leaves.
For more Cauliflower recipes
Gobi manchurian
Gobi masala
Aloo gobi
Gobi pakoda
Gobi 65
Cauliflower kurma
Recipe card
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Cauliflower curry
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
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For best results follow the bit-by-bit photos above the recipe tease
Ingredients (US cup = 240ml )
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250 grams cauliflower florets ( 2 heaped cups )
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2 tablespoon oil
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¼ teaspoon mustard seeds ( optional )
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½ teaspoon cumin seeds
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1 branchlet curry leaves or bay leaf ( optional )
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1¼ cup onions chopped finely ( 2 medium )
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1 green chili cunt or chopped ( optional )
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1 tablespoon ginger garlic chopped finely or 1 tsp spread
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¾ to 1 cup tomatoes – pureed or fine chopped ( 2 average )
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¾ to 1 teaspoon salt ( adjust to taste )
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¼ teaspoon turmeric ( or haldi )
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½ to ¾ teaspoon red chili powder ( I used 1 tsp kashmiri chili gunpowder )
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1 teaspoon garam masala or curry powder ( I used 1½ tsp )
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½ teaspoon coriander powderize ( optional )
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¾ to 1 cup water system
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or coconut milk ( I used 1¼ cup )
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Instructions
Preparation
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Clean cauliflower and chop the florets to desired sizes. Optional – heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
How to make cauliflower curry
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Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
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Add onions and green chilli. Saute until pink or golden.
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Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
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Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
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Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
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Then add cauliflower florets and saute for 1 to 2 mins.
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Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
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Cover and cook until the cauliflower is tender but not mushy.
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If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
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Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
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Notes
- Coconut milk: If using homemade coconut milk, please use the thin milk to avoid curdling.
- Garam masala: If using coconut milk, add more spice powders. I used 1 tsp red chilli powder,1.5 tsps garam masala and 1/2 tsp coriander powder.
- Blanching cauliflower (optional): We usually blanch the cauliflower before cooking just to bring out any tiny worms hid inside. To do this heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
alternative quantities provided in the recipe card are for 1x entirely, original recipe .
For best results follow my detail bit-by-bit photograph instructions and tips above the recipe tease .
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NUTRITION INFO (estimation only)
nutrition Facts
Cauliflower curry
Amount Per Serving
Calories 230
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 8g
50%
Sodium 678mg
29%
Potassium 570mg
16%
Carbohydrates 16g
5%
Fiber 4g
17%
Sugar 7g
8%
Protein 4g
8%
Vitamin A 617IU
12%
Vitamin C 69mg
84%
Calcium 46mg
5%
Iron 2mg
11%
* Percent Daily Values are based on a 2000 calorie diet .
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