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Cauliflower Tomato Curry

9 Jun

Cauliflower Tomato Curry.

Cauliflower is washed and chopped into small chunks. Chopped cauliflower is then cooked in oil along with whole and powdered spices. Once cauliflower is cooked well, chopped tomato is added to the cauliflower as a final step. The curry is garnished with cilantro and serve hot with steamed rice or with roti.
Makes: around 6 Servings of Cauliflower Tomato Curry.


Cauliflower 1 medium Head
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/4 tsp
Coriander Powder 1/2 tsp
Cinnamon 1/2 inch Stick
Cloves 2
Red Chili Powder 1/4 tsp
Cilantro few sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 2 tsps
Salt to taste

Method of preparation:

Remove outer leaves, wash cauliflower and chop it into small chunks.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Wash and finely chop the cilantro leaves.
For masala, grind half inch of cinnamon stick and 2 cloves into fine powder.

Heat oil in a pan, add mustard seeds and cumin seeds.
When cumin seeds start to change color, add ginger garlic paste.
Fry briefly and add sliced green chiles and chopped cauliflower florets.
Stir fry for couple of seconds, cook covered for few minutes.
Uncover, add the ground masala powder in the middle of the pan with little oil.
Fry briefly and stir.
Cook covered on low flame till cauliflower is soft but not mushy (around 5 minutes).
Uncover, add chopped tomato, red chili powder, coriander powder and salt.
Stir fry for few more seconds and remove from heat.
Garnish with chopped cilantro and serve cauliflower tomato curry with steamed rice or with roti.
Notes: Make sure to cook the cauliflower well and don’t overcook the tomato.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust green chiles according to spice preference.
Variations: You can also add lemon juice during the last stage of the cooking.
Other Names: Cauliflower Tomato Curry.