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A vibrant bowl of Indian cauliflower curry garnished with fresh coriander leaves, served alongside steamed basmati rice.
Olivia

Indian Food Recipes Cauliflower

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: main dish
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Here’s what you’ll need to create this delicious cauliflower curry:
  • 1 medium cauliflower cut into florets
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 green chillies slit
  • 2 medium tomatoes pureed
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 cup water or coconut milk
  • Fresh coriander leaves chopped (for garnish)

Method
 

Step 1: Prepare the Cauliflower
  1. Start by cleaning the cauliflower. Remove any outer leaves and cut the cauliflower into bite-sized florets. Rinse the florets thoroughly under running water and set them aside.
Step 2: Heat the Spices
  1. Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds. Let them sizzle for about 30 seconds until they start to pop. Toss in the curry leaves and give them a quick stir.
Step 3: Sauté the Aromatics
  1. Add the chopped onions to the pan. Cook until they turn golden brown, stirring occasionally to prevent sticking. Next, add the minced garlic, grated ginger, and slit green chillies. Sauté for another 2 minutes until fragrant.
Step 4: Add the Tomatoes and Spices
  1. Pour the pureed tomato into the pan toes and cook until the oil separates from the mi, which usually takes about 5 minutes. Add the coriander powder, garam masala, red chilli powder, turmeric powder, and salt. Mix well to combine all the spices.
Step 5: Cook the Cauliflower
  1. Add the cauliflower florets to the pan, stirring to coat them evenly with the spice mixture. Pour the water or coconut milk, ensuring the cauliflower is covered. Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the cauliflower is tender.
Step 6: Garnish and Serve
  1. Once the cauliflower is cooked, taste and adjust the seasoning if necessary. Garnish with freshly chopped coriander leaves before serving.

Notes

  • Cut Uniformly: Chop cauliflower into evenly-sized florets to ensure even cooking.
  • Don’t Overcook: To maintain a slightly firm texture, check for doneness after 15 minutes of simmering.
  • Enhance Flavor: Roasting the cauliflower before adding it to the curry can give the dish a smoky, deep flavor.
  • Adjust Heat: Modify the number of green chilies or red chili powder to control the spice level according to your preference.
  • Freshness of Spices: Use fresh spices for the best flavor. Toasting whole spices before grinding enhances their aroma.
  • Consistency: For a thicker curry, reduce the amount of water or coconut milk. For a soupier version, add a bit more liquid.
  • Coconut Milk Alternative: If coconut milk is unavailable, use heavy cream, almond milk, or vegetable broth.
  • Additions: Add vegetables like peas, carrots, or potatoes for variety, or toss in chickpeas or paneer for a protein boost.
  • Storage Tip: Cool the curry to room temperature before refrigerating to preserve its taste and texture.