Cauliflower Curry

Among the best elements in regards to the winter season in India is the truth that it brings alongside a bountiful of recent seasonal produce with it. Greens and fruits which can be out there throughout this season have their very own appeal. Out of that gamut, crimson carrots (gajar), inexperienced peas (matar) and cauliflower (phool gobi) occur to be my high picks. I’ve shared a wholesome and scrumptious Cauliflower Curry on this put up, which is greatest made with the winter gobi. However you’ll be able to even make it with the low season cauliflower, which may be out there all 12 months spherical in your home of keep.

cauliflower curry garnished with coriander leaves and served in a white bowl with a plate of chapattis kept on the top right side and text layovers.

About Cauliflower Curry

Cauliflower, often called ‘phool gobi’ or simply ‘gobi’ within the Hindi language is without doubt one of the greens that I take advantage of fairly typically. And when in season, then all of the extra. This Cauliflower Curry is a kind of curry-based dishes I make at instances. Typically, I additionally add inexperienced peas or potatoes in it.

Another common gobi preparations at my house are this Indo-Chinese language type Gobi Manchurian, the wealthy, vegan and gluten free Cauliflower Kurma and the creamy and lightly-spiced Gobi Masala. Even this fundamental, but tremendous tasty Gobi Paratha is a superb choice for a hearty weekend breakfast or brunch.

Additionally, if you’re a lover of gobi like I’m, this Cauliflower Recipes assortment goes to be ‘gold’ for you.

This North Indian type Cauliflower Curry is a straightforward preparation and doesn’t take a lot time to prepare dinner. Along with the cauliflower or gobi, remainder of the elements that go on this recipe are additionally actually frequent in virtually all Indian house kitchens. So, the recipe is kind of simple too.

So, you’ll additionally want onion, tomato, inexperienced chili, ginger-garlic paste, cumin seeds and a bunch of frequent Indian spice powders for this gobi curry. The listing of spice powders consists of turmeric powder, Kashmiri crimson chili powder, coriander powder and garam masala powder. A sprinkle of the crushed dried fenugreek leaves (kasuri methi) in the long run, add a restaurant like really feel to it.

This Cauliflower Curry recipe is fairly easy and doesn’t take loads of time, as I additionally talked about earlier. It’s also vegan and gluten free. To chop down the cooking time, you can too prepare dinner the curry in a stress cooker. Simply stress prepare dinner for 1 whistle.

You may serve this Cauliflower Curry with chapatis, parathas or naans. You too can relish the flavors of this gobi curry as a facet dish with a mix of dal-rice.

Step-by-Step Information

make Cauliflower Curry

Making onion-tomato masala

1. Warmth 2 tablespoons oil in a pan or kadai. Add ½ teaspoon cumin seeds and allow them to splutter on low warmth.

cumin seeds spluttering in hot oil in a pan.

2. Then, add ⅓ cup of chopped onions.

chopped onions added to pan.

3. Sauté the onions on medium-low warmth until they turn into translucent and are softened. Preserve stirring them typically.

sautéing onions.

4. Subsequent, add 1.5 teaspoons of ginger-garlic paste or crushed ginger-garlic.

ginger-garlic paste added to pan.

5. Combine and sauté the ginger-garlic for just a few seconds or until the uncooked aroma of ginger-garlic goes away on low warmth.

sautéing ginger-garlic paste.

6. Then add the next floor spices:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon Kashmiri crimson chili powder
  • ½ teaspoon coriander powder
spice powders added to pan.

7. Combine the spices very effectively on low warmth. You may even swap off the warmth.

spice powders mixed well.

8. Subsequent, add 1 cup of chopped tomatoes and 1 chopped inexperienced chili.

chopped tomatoes and chopped green chili added to the pan.

9. Combine the tomatoes very effectively and start to sauté on a low to medium-low warmth.

sautéing tomatoes.

10. Sauté until the tomatoes soften, turn into mushy and also you see oil releasing from the edges of the pan.

sautéing tomatoes.

Making Cauliflower Curry

11. Then, add 2.5 to three cups of chopped cauliflower florets. If you’d like, you’ll be able to even blanch the cauliflower in scorching water for 15 to twenty minutes.

chopped cauliflower florets added to onion-tomato masala.

12. Combine the cauliflower very effectively with the masala.

cauliflower mixed well with the masala.

13. Season with salt as per style. Combine very effectively.

adding salt to the pan.

14. Then, add ¾ to 1 cup water or as required.

water added to the pan.

15. Cowl the pan with a lid and prepare dinner the Cauliflower Curry on low to medium-low warmth until the cauliflower is tender.

cooking cauliflower curry in covered pan.

16. Examine in between and if the water dries up, add extra water.

cooking cauliflower curry.

17. As soon as the cauliflower is tender, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.

crushed dried fenugreek leaves and garam masala powder added to cauliflower curry.

18. Combine once more and swap off the warmth. There will probably be some gravy within the dish. If you’d like extra gravy, then you’ll be able to add extra water.

cooked cauliflower curry.

19. Lastly, add 2 to three tablespoons of chopped coriander leaves. Stir and blend effectively.

chopped coriander leaves added to cooked cauliflower curry.

20. Serve Cauliflower Curry scorching or heat with chapatis, plain paratha, pudina paratha or naan. You too can serve it as a facet dish with a combo of dal-rice.

cauliflower curry garnished with coriander leaves and served in a white bowl on a plate of chapattis and text layovers.

Professional Ideas

  1. If you want, you can too add inexperienced peas and potatoes to this gobi curry.
  2. Whereas including the cauliflower, you’ll be able to even blanch it in scorching water for 15 to twenty minutes after which add.
  3. If you’d like a spicier curry, then modify the amount of inexperienced chilies and crimson chili powder accordingly. You need to use a spicy number of the crimson chili powder as effectively. For a much less spicy curry, lower the variety of inexperienced chilies and use a less-spicy number of crimson chili powder.
  4. If you’d like a dish with extra gravy or curry, then you’ll be able to all the time add extra water to get the specified consistency.
  5. In case you don’t have the kasuri methi (dried fenugreek leaves), then skip including it.
  6. Use a recent and tender cauliflower. Be aware that the cooking time of the cauliflower will differ with its high quality.
  7. For a richer taste you may make this cauliflower curry in ghee or butter and add some cream in direction of the top.

Extra Curry Recipes To Strive!

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cauliflower curry recipe, cauliflower gravy recipe

Cauliflower Curry

Cauliflower curry is a wholesome and scrumptious curry made with cauliflower, onions, spices and herbs. It goes very effectively with chapatis or rice.

4.89 from 9 votes

Prep Time 10 minutes

Cook dinner Time 20 minutes

Complete Time 30 minutes

  • Warmth 2 tablespoons oil in a pan or kadai. You need to use any impartial flavored oil.

  • Preserve the warmth to low. Add ½ teaspoon cumin seeds and allow them to splutter.

  • Then add ⅓ cup chopped onions.

  • Saute the onions stirring typically on medium-low warmth until they turn into translucent.

  • Subsequent add 1.5 teaspoons ginger-garlic paste or crushed ginger-garlic.

  • Combine and saute the ginger-garlic, until the uncooked aroma of ginger-garlic goes away.

  • Scale back the warmth to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri crimson chilli powder and ½ teaspoon coriander powder.

  • Preserve the warmth low, combine the spices very effectively. You may even swap off the flame.

  • Subsequent add 1 cup chopped tomatoes and 1 inexperienced chili (chopped).

  • Combine the tomatoes very effectively and start to saute them on a low to medium-low flame.

  • Saute until the tomatoes turn into soften, changing into mushy and also you see oil releasing from sides of the pan.

  • Then add 2.5 to three cups chopped cauliflower florets. If you’d like, you’ll be able to even blanch the cauliflower in scorching water for 15 to twenty minutes.

  • Stir and blend the cauliflower very effectively with the masala.

  • Season with salt as per style. Stir once more and blend very effectively.

cooking cauliflower curry

  • Then add ¾ to 1 cup water or add as required.

  • Cowl the pan with a lid and prepare dinner on a low to medium-low flame until the cauliflower is cooked and tender.

  • Do test in between and if the water dries up, you’ll be able to add extra water.

  • As soon as the cauliflower is finished, then add ¼ teaspoon kasuri methi. Crush the kasuri methi after which add.

  • Combine once more effectively and swap off the warmth.

  • Lastly add 2 to three tablespoons chopped coriander leaves. Combine effectively.

  • Serve cauliflower curry scorching or heat with chapatis or steamed rice. You too can serve it as a facet dish with a combo of dal-rice or any veg gravy and rice.

  • This recipe might be scaled simply.
  • Use recent and tender cauliflower.
  • The quantity of spices might be diversified as per your style.
  • Different veggies you can add to the dish are potatoes and inexperienced peas.

Vitamin Info

Cauliflower Curry

Quantity Per Serving

Energy 401 Energy from Fats 261

% Each day Worth*

Fats 29g45%

Saturated Fats 3g19%

Sodium 283mg12%

Potassium 1327mg38%

Carbohydrates 30g10%

Fiber 11g46%

Sugar 13g14%

Protein 8g16%

Vitamin A 1590IU32%

Vitamin C 174.3mg211%

Calcium 93mg9%

Iron 2.5mg14%

* P.c Each day Values are based mostly on a 2000 calorie eating regimen.

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This Cauliflower Curry put up from the weblog archives first revealed in Could 2017 has been republished and up to date on December 2022.

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