• Heat 2 tablespoons oil in a pan or kadai. You can use any neutral flavored oil.
• Keep the heat to low. Add ½ teaspoon cumin seeds and let them splutter.
• Then add ⅓ cup chopped onions.
• Saute the onions stirring often on medium-low heat 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 heat to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.
• Keep the heat 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.
• Stir and mix the cauliflower very well with the masala.
• Season with salt as per taste. Stir again and 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 heat.
• Lastly add 2 to 3 tablespoons chopped coriander leaves. Mix well.
• Serve cauliflower curry hot or warm 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.