Cauliflower curry recipe with step by step photos – healthy and delicious cauliflower curry that goes very well with chapatis or parathas.
Cauliflower is also known as gobi in hindi and is one of those veggies I use often. Some regular dishes that I make from Cauliflower are:
This cauliflower curry is also one of those curry recipes I make at times. Sometimes I also add peas or potatoes in it.
The recipe is pretty straightforward and does not take a lot of time. To cut down the cooking time, you can also cook the curry in a pressure cooker. Just pressure cook for 1 whistle.
You can serve cauliflower curry with chapatis or paratha or naan. You can also serve this gobi curry as a side dish with a combo of dal-rice.
How to make cauliflower curry
1. Heat 2 tablespoons oil in a pan or kadai. add ½ teaspoon cumin seeds and let them splutter.
2. Then add â…“ cup chopped onions.
3. Saute the onions on medium-low flame till they become translucent.
4. Next add 1.5 teaspoons ginger-garlic paste or crushed ginger-garlic.
5. Mix and saute the ginger-garlic, till the raw aroma of ginger-garlic goes away.
6. Reduce the flame to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder and ½ teaspoon coriander powder (ground coriander).
7. Keep the flame low, mix the spices very well. You can even switch off the flame.
8. Next add 1 cup chopped tomatoes and 1 green chili (chopped).
9. Mix the tomatoes very well and begin to saute them on a low to medium-low flame.
10. Saute till the tomatoes become soften, becoming mushy and you see oil releasing from sides of the pan.
11. Then add 2.5 to 3 cups chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.
12. Mix the cauliflower very well with the masala.
13. Season with salt as per taste. Mix very well.
Cooking cauliflower curry
14. Then add ¾ to 1 cup water or add as required.
15. Cover the pan with a lid and cook the cauliflower curry on a low to medium-low flame till the cauliflower is cooked and tender.
16. Do check in between and if the water dries up, you can add more water.
17. Once the cauliflower is done, then add ¼ teaspoon kasuri methi (dry fenugreek leaves) and ½ teaspoon garam masala powder. Crush the kasuri methi and then add.
18. Mix again well and switch off the flame. There will be some gravy in the dish. If you want more gravy, then you can add more water.
19. Lastly, add 2 to 3 tablespoons chopped coriander leaves (cilantro leaves). Mix well.
20. Serve cauliflower curry with chapatis or plain paratha or pudina paratha or naan. You can also serve the cauliflower curry as a side dish with a combo of dal-rice.
More Curry recipes
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Cauliflower Curry
By Dassana Amit
Ingredients
- 300 grams cauliflower or 2.5 to 3 cups chopped cauliflower
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 medium onion – finely chopped, or â…“ cup chopped onions
- 1.5 teaspoons Ginger-Garlic Paste
- 2 medium tomatoes chopped or 1 cup chopped tomatoes
- 1 green chili – chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon coriander powder
(ground coriander)
- ¾ to 1 cup water or add as required
- salt as required
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon kasuri methi – crushed (dry fenugreek leaves)
- 2 to 3 tablespoons chopped coriander leaves
(cilantro leaves)
Instructions
- Heat 2 tablespoons oil in a pan or kadai.
- Add ½ teaspoon cumin seeds and let them splutter.
- Then add â…“ cup chopped onions.
- Saute the onions on medium-low flame till they become translucent.
- Next add 1.5 teaspoons ginger-garlic paste or crushed ginger-garlic.
- Mix and saute the ginger-garlic, till the raw aroma of ginger-garlic goes away.
- Reduce the flame to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.
- Keep the flame low, mix the spices very well. You can even switch off the flame.
- Next add 1 cup chopped tomatoes and 1 green chili (chopped).
- Mix the tomatoes very well and begin to saute them on a low to medium-low flame.
- Saute till the tomatoes become soften, becoming mushy and you see oil releasing from sides of the pan.
- Then add 2.5 to 3 cups chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.
- Mix the cauliflower very well with the masala.
- Season with salt as per taste. Mix very well.
cooking cauliflower curry
- Then add ¾ to 1 cup water or add as required.
- Cover the pan with a lid and cook on a low to medium-low flame till the cauliflower is cooked and tender.
- Do check in between and if the water dries up, you can add more water.
- Once the cauliflower is done, then add ¼ teaspoon kasuri methi. Crush the kasuri methi and then add.
- Mix again well and switch off the flame.
- Lastly add 2 to 3 tablespoons chopped coriander leaves. Mix well.
- Serve cauliflower curry with chapatis or steamed rice. You can also serve it as a side dish with a combo of dal-rice or any veg gravy and rice.
Nutrition Info Approximate values
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