Cauliflower curry recipe – A simple yet delicious & flavorful cauliflower curry made with onions, tomatoes, spices & herbs. It goes so good with plain rice, chapati or plain paratha. This easy to make curry is a favorite at my home & is made very often for a quick dinner. The entire recipe from start to finish just takes about 30 mins.
To make this recipe, first a spicy onion tomato masala is prepared. Then cauliflower is tossed & later simmered in the masala until tender.
There is no blending or pureeing of the onions and tomatoes. This is what makes the dish simple to cook.
Here are some tips that may help you to make this recipe delicious.
Cauliflower: Often cauliflower has insects inside, so to get rid of them we blanch the veggie in slightly hot water. You can however skip this if you do not prefer.
Spice powders: This recipe uses garam masala along with red chilli powder and turmeric. You may replace garam masala with any curry powder or pav bhaji masala or sambar powder.
Whole spices: I have used some mustard and cumin seeds to the initial tempering. If you wish you may also use bay leaf for stronger aroma.
Taste enhancer: When I made this post I did not use coconut milk as I did not have it. But I usually pour some coconut milk instead of water. It not only enhances the taste and aroma but also adds volume to the curry.
If you add coconut milk then you can also serve this curry with Jeera rice, ghee rice or plain paratha.
Cauliflower curry recipe
Cauliflower curry recipe | How to make cauliflower curry
Ingredients (1 cup = 240ml )
Ingredients for cauliflower curry
- 1½ cups cauliflower florets
- 2 tbsp Oil
- 1 cup onions chopped (2 medium)
- ½ cup tomatoes – pureed or fine chopped (2 medium)
- 1 green chili slit or chopped
- 1 sprig curry leaves or bay leaf (optional)
- 1 tsp ginger garlic paste or ginger grated
- Salt as needed
- ¼ cup water or ¼ to ½ cup coconut milk
- ½ tsp mustard (optional)
- ½ tsp cumin
- ½ to ¾ tsp red chilli powder
- 1 tsp garam masala or curry powder
- ¼ tsp Turmeric (or haldi)
How to make the recipe
Preparation for cauliflower curry
- Heat 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
- Heat a pan with oil. Then add cumin and mustard. Allow to splutter.
- Add curry leaves and ginger garlic paste. Fry on a low heat till the raw smell goes off.
- Next add onions and chili. Fry them till golden.
- Add tomatoes, sprinkle salt and turmeric powder.
- Fry till the tomatoes turn mushy and almost dry. If the tomatoes are not juicy, sprinkle a tbsp of water and fry.
- Add garam masala and red chili powder as well. Saute for one to two minutes.
- Next add cauliflower and mix well. Fry for about 3 to 4 minutes.
- Pour water or coconut milk just enough to partially cover the cauliflower florets. If the cauliflower is tender, you can just sprinkle a few tbsps. water. It will release the moisture.
- Lastly cover and cook till they turn tender.
- To bring it to a consistency you desire, add more water or coconut milk or evaporate the moisture by cooking further.
- Garnish cauliflower curry with coriander leaves.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
1. Rest cauliflower florets in slightly hot water. Set aside for a while. Rinse them under running water. Drain completely.
How to make cauliflower curry
2. Heat oil in a pan. Add cumin and mustard as well. When they pop add curry leaves. Then add in ginger garlic too.
3. Ona low heat, saute the paste in oil until the raw smell goes away.
4. Add onions. Fry until they turn golden.
5. Add tomatoes, turmeric and salt. Cook until they turn completely mushy.
6. Add garam masala and red chili powder. Stir and saute for a minute.
7. Add the drained cauliflower.
8. Stir and fry for about 3 to 4 minutes on a medium high flame.
9. Next sprinkle little water to cook the cauliflower. Do not pour too much. If the cauliflower is tender / young, then it will release a lot of moisture.
If using coconut milk, then pour it and mix well. Since I did not have coconut milk I added 1/4 cup water.
10. Cover the pan. Cook on a low flame until the cauliflower is tender.
This is the consistency that goes good with rice or roti.
Garnish cauliflower curry with coriander leaves. Serve with rice or phulka.