cauliflower curry recipe, cauliflower gravy recipe
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4.67 from 3 votes

cauliflower curry

cauliflower curry recipe is a healthy and delicious gobi curry that goes very well with chapatis or rice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course
Cuisine: north indian
Servings: 1
Calories: 401kcal
Author: Dassana Amit


  • 300 grams cauliflower OR 2.5 to 3 cups chopped cauliflower (gobi)
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium onion - finely chopped, OR ⅓ 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 (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder (dhania powder)
  • 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


  • heat 2 tablespoons oil in a pan or kadai.
  • add ½ teaspoon cumin seeds and let them splutter.
  • then add ⅓ 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 the cauliflower curry 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 the cauliflower curry as a side dish with a combo of dal-rice or any veg gravy and rice.


Calories: 401kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 3g | Sodium: 283mg | Potassium: 1327mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1590IU | Vitamin C: 174.3mg | Calcium: 93mg | Iron: 2.5mg