Cauliflower Curry Recipe
Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 250 grams cauliflower florets (2 heaped cups)
- 2 tablespoon oil
- ¼ teaspoon mustard seeds (optional)
- ½ teaspoon cumin seeds
- 1 sprig curry leaves or bay leaf (optional)
- 1¼ cup onions chopped finely (2 medium)
- 1 green chili slit or chopped (optional)
- 1 tablespoon ginger garlic chopped finely or 1 tsp paste
- ¾ to 1 cup tomatoes - pureed or fine chopped (2 medium)
- ¾ to 1 teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric (or haldi)
- ½ to ¾ teaspoon red chilli powder (I used 1 tsp kashmiri chilli powder)
- 1 teaspoon garam masala or curry powder (I used 1½ tsp)
- ½ teaspoon coriander powder (optional)
- ¾ to 1 cup water or coconut milk (I used 1¼ cup)
How to make the recipe
Preparation
- Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups 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 oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
- Add onions and green chilli. Saute until pink or golden.
- Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
- Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
- Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
- Then add cauliflower florets and saute for 1 to 2 mins.
- Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
- Cover and cook until the cauliflower is tender but not mushy.
- If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
- Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
NUTRITION (estimation only)
Calories: 230kcal | Carbohydrates: 16g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Sodium: 678mg | Potassium: 570mg | Fiber: 4g | Sugar: 7g | Vitamin A: 617IU | Vitamin C: 69mg | Calcium: 46mg | Iron: 2mg