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Cauliflower Tomato Masala

4 Jan

Cauliflower Tomato Masala.

Cauliflower is broken into small florets and they are fried in little oil till brown in color. Tomato onion gravy is prepared with a couple of whole and powdered spices. Fried cauliflower is then simmered in the tomato onion gravy sauce till it absorbs the flavors. Serve cauliflower tomato masala with steamed rice or with roti.
Makes: around 4 Servings of Cauliflower Tomato Masala.


Cauliflower 1 Small Head
Onion 1 Large
Tomato 5 Medium
Ginger Garlic Paste 1/2 tsp
Green Chiles 2
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 – 1 tsp
Garam Masala Powder 1/2 tsp
Bay Leaf 1
Cinnamon 2 inch Long Stick
Cumin Seeds 1/2 tsp
Caraway Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 4 tbsps

Method of preparation:

Remove hard leaves, separate the cauliflower into small florets.
Wash cauliflower florets under fresh water and keep aside.
Remove stems, wash and finely chop the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop half the tomatoes.
Bring to boil a cup of water, add sliced tomatoes.
Cook till tomatoes turn soft, blend into smooth puree and keep aside.

Heat oil in a non stick pan on high heat, add cauliflower florets.
Fry cauliflower florets till they turn golden brown in color.
Remove the cauliflower florets onto a bowl.
Wash and finely chop the cilantro.

In the same pan with remaining oil, lower flame to medium heat, add cumin seeds, caraway seeds, cinnamon and bay leaf.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, cumin powder and salt.
Fry for a minute, stir in tomato puree.
Cook till oil starts to leaves around the edges of the pan.
Stir in most of the cauliflower florets reserving some for garnish.
Lower the flame to medium – low heat and cook covered to cauliflower absorb all the flavors.
After 5 minutes, uncover, stir in garam masala and cook to get required gravy consistency.
Stir in chopped cilantro and garnish with reserved fried cauliflower and cilantro.
Serve cauliflower tomato masala with steamed rice or with roti.
Notes: Make sure cauliflower is not overcooked.

Suggestions: Adjust the consistency of the gravy with water or with vegetable stock. Choose tomatoes that are not tart to avoid the gravy being tart.
Variations: Avoid using chopped tomatoes if you don’t want the texture in the gravy. Add a tbsp or so of plain yogurt just before removing the gravy from heat. Add some boiled potato to cut down any tartness from tomatoes.
Other Names: Cauliflower Tomato Masala.