cauliflower fry recipe, gobi fry recipe
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5 from 1 vote

Cauliflower Fry

this is one of the tastiest cauliflower fry recipe which is easy and inspired from the kerala cuisine.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course, side dish
Cuisine: indian, kerala
Servings: 3
Calories: 181kcal
Author: Dassana Amit


for blanching cauliflower

  • 350 grams cauliflower or 3 cups chopped small sized cauliflower florets
  • 3 cups water
  • ½ teaspoon salt

for crushing in mortar-pestle

  • 1 inch ginger
  • 2 to 3 medium garlic cloves
  • ¼ teaspoon fennel seeds

other ingredients

  • 3 tablespoons coconut oil - can also use sunflower oil or ghee (clarified butter)
  • ½ cup chopped onions or 1 medium sized onion
  • 1 green chili , slit
  • 8 to 10 curry leaves , chopped or broken
  • ½ cup chopped tomatoes or 1 medium sized tomato
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon black pepper powder or crushed black pepper
  • ¼ teaspoon garam masala powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder (ground coriander)
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)


blanching cauliflower

  • chop or break 350 grams cauliflower in small florets. rinse very well in a colander. do chop cauliflower in small florets so that they get cooked faster. you will need 3 cups chopped small sized cauliflower florets.
  • boil 3 cups water and ½ teaspoon salt in a large pan or steel bowl.
  • switch off the flame and then immerse the cauliflower florets in the hot water. let the cauliflower florets blanch in hot water for 5 to 10 minutes. 
  • later drain all the water and keep the cauliflower florets aside.

crushing in mortar-pestle

  • take 1 inch ginger (chopped), 2 to 3 medium garlic cloves (chopped) and ¼ teaspoon fennel seeds in a mortar-pestle.
  • crush everything to a semi-fine or fine paste. keep aside.

making cauliflower fry

  • heat 3 tablespoons coconut oil in a heavy pan or kadai. use a heavy kadai or pan so that the masala does not stick at the bottom. add the crushed ginger+garlic+fennel seeds paste.
  • stir and fry for a few seconds till the raw aroma of ginger and garlic goes away. 
  • then add ½ cup chopped onions.
  • stirring often sauté onions on a medium-low to medium flame till they become golden.
  • then add ½ cup chopped tomatoes, 1 green chili (slit) and 8 to 10 curry leaves (chopped or torn). 
  • sauté stirring often till the tomatoes soften and become pulpy. oil should release from the sides of the onion-tomato masala.
  • sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon black pepper powder or crushed black pepper, ¼ teaspoon garam masala powder, ½ teaspoon cumin powder and ½ teaspoon coriander powder.
  • mix very well and sauté till you get a nice aroma from the spice powders.
  • now add the blanched cauliflower florets. mix again well.
  • season with salt as per taste. there is no need to add water. the cauliflower will get cooked with its own juice and moisture. mix again.
  • cover the cauliflower mixture with a tight fitting lid. cook on a low to medium-low flame. 
  • use a lid that comes close to the cauliflower fry mixture in the pan. the space between the lid and cauliflower should be small.
  • in between do check and give a stir. then continue to cover with lid and cook on a low to medium-low flame. 
  • if cauliflower or the masala starts sticking to pan and the cauliflower is not yet cooked, then add a few tablespoons of water. but add water only if the masala or cauliflower starts sticking to the pan.
  • cook till the cauliflower florets is tender and softened. do not make them mushy. if there is any water left in the pan after the cauliflower florets are cooked, then cook without lid till all the water evaporates.
  • lastly switch off flame and add 1 to 2 tablespoons chopped coriander leaves. mix well.
  • serve cauliflower fry with chapatis, paratha, bread or phulkas. you can squeeze some lemon juice on cauliflower fry while eating.


  • instead of coconut oil, you can use sunflower oil.


Calories: 181kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 491mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 131mg | Calcium: 59mg | Iron: 0.8mg