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Cauliflower Curry

29 Jan

Cauliflower Curry.

This is a simple cauliflower gravy curry. Oil is tempered with cumin seeds and onion is fried till its translucent. Cauliflower is broken into small florets and added to the oil along with ginger. Then the cauliflower is cooked along with tomato and some powdered spices till soft.
Makes: around 3 Servings of Cauliflower Curry.


Cauliflower 1 Small One
Onion 1
Tomato 1 Large
Ginger 1 inch Piece
Green Chiles 1 – 2
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Cilantro few Sprigs
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Peel and grind the ginger into smooth paste.
Break cauliflower into small florets and wash them under running water.
Wash and separate the cilantro leaves from its stems.

Heat oil in a pan, add cumin seeds, onion and fry till it softens.
Add ginger paste and cauliflower.
Cook for few seconds, then add chopped tomato and cook till tomato is mushy.
Add cumin powder, coriander powder, red chile powder and salt.
Fry for a minute, add half a cup and cook covered until cauliflower is soft but not mushy.
Garnish with cilantro and serve cauliflower curry with rice or roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, then add few splashes of water if required and cook covered on low – medium flame till done.
Variations: You can also add few pinches of garam masala before removing the curry from heat. A few squeezes of lemon at the end makes a difference.
Other Names: Cauliflower Curry, Gobi Curry.