Cauliflower Curry

Cauliflower Curry

How to make Cauliflower Gravy | Cauliflower Curry at home

This is a simple and easy cauliflower curry made with shallots, tomatoes, coconut and Indian spices. It goes well with idli, dosa, plain rice, jeera rice and roti. It can be made under 30 minutes making it reliable on busy days. 

Checkout other curry recipes in the blog,

Tomato Chicken Curry

Brinjal Curry

Chickpea Curry

Black eyed bean curry / Cowpea sambar

Cauliflower Curry | Cauliflower Gravy Recipe

Cooking instructions with step by step pictures

Blanching the cauliflower florets

Blanch cauliflower florets first. For blanching, bring water to a boil and add the cauliflower florets, salt and turmeric powder and keep it as such for 5 minutes. 

After 5 minutes drain the cauliflower and keep it aside.

Making the curry paste

Heat oil in a pan and add shallots. Saute shallots till they turn translucent.

Add ginger garlic paste and red chilli. Saute till the raw smell of ginger garlic paste wards off.

Once ginger garlic paste is thoroughly cooked add tomatoes and cook them till tender.

Once tomatoes are mushy add turmeric powder, red chilli powder, coriander powder and garam masala powder.

Now add coconut and fennel seeds and mix well. Adding a pinch of mustard seeds at this point is totally optional. 

Mix everything together and let it cool down.

Grind it into a smooth paste.

Making the cauliflower curry

In the same pan, heat oil and add mustard seeds. Once the mustard seeds crackle add the curry leaves.

Then add the ground curry paste.

Now add the blanched cauliflower florets.

Add water and salt and mix well. Check for salt and hotness and add accordingly.

Bring everything to a boil and simmer for 5 to 6 minutes.

Garnish with coriander leaves.

Cauliflower Curry Recipe

Serve hot !!

Cauliflower Curry

Recipe Notes

  • Red chilli powder, coriander powder and turmeric powder can be replaced together with homemade or store bought curry powder. 
  • You can also replace coconut with coconut milk. If adding coconut milk, add at the last and just boil for 2 mins and switch off the stove as coconut milk might separate. 
  • This curry can also be made with potatoes or mushrooms in place of cauliflower. 
Cauliflower Curry Recipe

Cauliflower Curry

Dr. Monica
This is a simple and easy cauliflower curry made with shallots, tomatoes, coconut and Indian spices. It goes well with idli, dosa, plain rice, jeera rice and roti. It can be made under 30 minutes making it reliable on busy days. 
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Main Dish
Cuisine Indian
Servings 4
Calories 150 kcal

Ingredients
  

For Blanching

  • cups cauliflower florets
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 5 cups water

For Curry paste

  • ½ cup or 15 to 20 shallots
  • 1 tbsp ginger garlic paste
  • 1 red chilli
  • 2 medium sized tomatoes
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • ¼ cup coconut
  • ½ tsp fennel seeds
  • 2 tbsp oil

For Cauliflower Curry

  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • cup water
  • A sprig of curry leaves
  • Salt to taste
  • Coriander leaves for garnishing

Instructions
 

  • Blanch cauliflower florets first. For blanching, bring water to a boil and add the cauliflower florets, salt and turmeric powder and keep it as such for 5 minutes.
  • After 5 minutes drain the cauliflower and keep it aside.
  • Heat oil in a pan and add shallots. Saute shallots till they turn translucent.
  • Add ginger garlic paste and red chilli. Saute till the raw smell of ginger garlic paste wards off.
  • Add tomatoes and cook them till tender.
  • Add turmeric powder, red chilli powder, coriander powder and garam masala powder.
  • Add coconut and fennel seeds and mix well. Adding a pinch of mustard seeds at this point is totally optional.
  • Mix everything together and let it cool down.
  • Grind it into a smooth paste.
  • In the same pan, heat oil and add mustard seeds. Once the mustard seeds crackle add the curry leaves.
  • Then add the ground curry paste.
  • Now add the blanched cauliflower florets.
  • Add water and salt and mix well. Check for salt and hotness and add accordingly.
  • Bring everything to a boil and simmer for 5 to 6 minutes.
  • Garnish with coriander leaves.
  • Serve hot !!

Notes

  • Red chilli powder, coriander powder and turmeric powder can be replaced together with homemade or store bought curry powder.
  • You can also replace coconut with coconut milk. If adding coconut milk, add at the last and just boil for 2 mins and switch off the stove as coconut milk might separate.
  • This curry can also be made with potatoes or mushrooms in place of cauliflower.
Keyword Cauliflower, Curry recipes, Gravy recipes

Checkout other curry recipes in the blog,

Tomato Chicken Curry

Brinjal Curry

Chickpea Curry

Black eyed bean curry / Cowpea sambar

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