About Cauliflower Curry

Cauliflower, known as ‘phool gobi’ or just ‘gobi’ in the Hindi language is one of the vegetables that I use pretty often. And when in season, then all the more. This Cauliflower Curry is one of those curry-based dishes I make at times. Sometimes, I also add green peas or potatoes in it. Some other regular gobi preparations at my home are this Indo-Chinese style Gobi Manchurian, the rich, vegan and gluten free Cauliflower Kurma and the creamy and lightly-spiced Gobi Masala. Even this basic, yet super tasty Gobi Paratha is a great option for a hearty weekend breakfast or brunch. Also, if you are a lover of gobi like I am, this Cauliflower Recipes collection is going to be ‘gold’ for you. This North Indian style Cauliflower Curry is a simple preparation and does not take much time to cook. In addition to the cauliflower or gobi, rest of the ingredients that go in this recipe are also really common in almost all Indian home kitchens. So, the recipe is quite easy too. So, you would also need onion, tomato, green chili, ginger-garlic paste, cumin seeds and a bunch of common Indian spice powders for this gobi curry. The list of spice powders includes turmeric powder, Kashmiri red chili powder, coriander powder and garam masala powder. A sprinkle of the crushed dried fenugreek leaves (kasuri methi) in the end, add a restaurant like feel to it. This Cauliflower Curry recipe is pretty straightforward and does not take a lot of time, as I also mentioned earlier. It is also vegan and gluten free. To cut down the cooking time, you can also cook the curry in a pressure cooker. Just pressure cook for 1 whistle. You can serve this Cauliflower Curry with chapatis, parathas or naans. You can also relish the flavors of this gobi curry as a side dish with a combination of dal-rice.

How to make Cauliflower Curry

Making onion-tomato masala

  1. Heat 2 tablespoons oil in a pan or kadai. Add ½ teaspoon cumin seeds and let them splutter on low heat.
  2. Then, add ⅓ cup of chopped onions.
  3. Sauté the onions on medium-low heat till they become translucent and are softened. Keep stirring them often.
  4. Next, add 1.5 teaspoons of ginger-garlic paste or crushed ginger-garlic.
  5. Mix and sauté the ginger-garlic for a few seconds or till the raw aroma of ginger-garlic goes away on low heat.
  6. Then add the following ground spices:

¼ teaspoon turmeric powder½ teaspoon Kashmiri red chili powder ½ teaspoon coriander powder

  1. Mix the spices very well on low heat. You can even switch off the heat.
  2. Next, add 1 cup of chopped tomatoes and 1 chopped green chili.
  3. Mix the tomatoes very well and begin to sauté on a low to medium-low heat.
  4. Sauté till the tomatoes soften, become mushy and you see oil releasing from the sides of the pan.

Making Cauliflower Curry

  1. Then, add 2.5 to 3 cups of chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.
  2. Mix the cauliflower very well with the masala.
  3. Season with salt as per taste. Mix very well.
  4. Then, add ¾ to 1 cup water or as required.
  5. Cover the pan with a lid and cook the Cauliflower Curry on low to medium-low heat till the cauliflower is tender.
  6. Check in between and if the water dries up, add more water.
  7. Once the cauliflower is tender, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.
  8. Mix again and switch off the heat. There will be some gravy in the dish. If you want more gravy, then you can add more water.
  9. Lastly, add 2 to 3 tablespoons of chopped coriander leaves. Stir and mix well.
  10. Serve Cauliflower Curry hot or warm with chapatis, plain paratha, pudina paratha or naan. You can also serve it as a side dish with a combo of dal-rice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Kurma Recipe | 2 Tasty Vegetable Korma Recipes Soya Chunks Curry | Meal Maker Curry | Soya Chunks Recipe Matar Paneer Recipe | Punjabi Mutter Paneer Capsicum Curry | Hyderabadi Capsicum Masala This Cauliflower Curry post from the blog archives first published in May 2017 has been republished and updated on December 2022.

Cauliflower Curry - 93Cauliflower Curry - 6Cauliflower Curry - 37Cauliflower Curry - 80Cauliflower Curry - 74Cauliflower Curry - 26Cauliflower Curry - 22Cauliflower Curry - 58Cauliflower Curry - 1Cauliflower Curry - 37Cauliflower Curry - 37Cauliflower Curry - 27Cauliflower Curry - 97Cauliflower Curry - 49Cauliflower Curry - 47Cauliflower Curry - 12Cauliflower Curry - 88Cauliflower Curry - 89Cauliflower Curry - 27Cauliflower Curry - 80Cauliflower Curry - 69Cauliflower Curry - 64Cauliflower Curry - 14Cauliflower Curry - 6Cauliflower Curry - 29Cauliflower Curry - 15

title: “Cauliflower Curry " ShowToc: true date: “2024-09-10” author: “Robert Kindred”

About Cauliflower Curry

Cauliflower, known as ‘phool gobi’ or just ‘gobi’ in the Hindi language is one of the vegetables that I use pretty often. And when in season, then all the more. This Cauliflower Curry is one of those curry-based dishes I make at times. Sometimes, I also add green peas or potatoes in it. Some other regular gobi preparations at my home are this Indo-Chinese style Gobi Manchurian, the rich, vegan and gluten free Cauliflower Kurma and the creamy and lightly-spiced Gobi Masala. Even this basic, yet super tasty Gobi Paratha is a great option for a hearty weekend breakfast or brunch. Also, if you are a lover of gobi like I am, this Cauliflower Recipes collection is going to be ‘gold’ for you. This North Indian style Cauliflower Curry is a simple preparation and does not take much time to cook. In addition to the cauliflower or gobi, rest of the ingredients that go in this recipe are also really common in almost all Indian home kitchens. So, the recipe is quite easy too. So, you would also need onion, tomato, green chili, ginger-garlic paste, cumin seeds and a bunch of common Indian spice powders for this gobi curry. The list of spice powders includes turmeric powder, Kashmiri red chili powder, coriander powder and garam masala powder. A sprinkle of the crushed dried fenugreek leaves (kasuri methi) in the end, add a restaurant like feel to it. This Cauliflower Curry recipe is pretty straightforward and does not take a lot of time, as I also mentioned earlier. It is also vegan and gluten free. To cut down the cooking time, you can also cook the curry in a pressure cooker. Just pressure cook for 1 whistle. You can serve this Cauliflower Curry with chapatis, parathas or naans. You can also relish the flavors of this gobi curry as a side dish with a combination of dal-rice.

How to make Cauliflower Curry

Making onion-tomato masala

  1. Heat 2 tablespoons oil in a pan or kadai. Add ½ teaspoon cumin seeds and let them splutter on low heat.
  2. Then, add ⅓ cup of chopped onions.
  3. Sauté the onions on medium-low heat till they become translucent and are softened. Keep stirring them often.
  4. Next, add 1.5 teaspoons of ginger-garlic paste or crushed ginger-garlic.
  5. Mix and sauté the ginger-garlic for a few seconds or till the raw aroma of ginger-garlic goes away on low heat.
  6. Then add the following ground spices:

¼ teaspoon turmeric powder½ teaspoon Kashmiri red chili powder ½ teaspoon coriander powder

  1. Mix the spices very well on low heat. You can even switch off the heat.
  2. Next, add 1 cup of chopped tomatoes and 1 chopped green chili.
  3. Mix the tomatoes very well and begin to sauté on a low to medium-low heat.
  4. Sauté till the tomatoes soften, become mushy and you see oil releasing from the sides of the pan.

Making Cauliflower Curry

  1. Then, add 2.5 to 3 cups of chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.
  2. Mix the cauliflower very well with the masala.
  3. Season with salt as per taste. Mix very well.
  4. Then, add ¾ to 1 cup water or as required.
  5. Cover the pan with a lid and cook the Cauliflower Curry on low to medium-low heat till the cauliflower is tender.
  6. Check in between and if the water dries up, add more water.
  7. Once the cauliflower is tender, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.
  8. Mix again and switch off the heat. There will be some gravy in the dish. If you want more gravy, then you can add more water.
  9. Lastly, add 2 to 3 tablespoons of chopped coriander leaves. Stir and mix well.
  10. Serve Cauliflower Curry hot or warm with chapatis, plain paratha, pudina paratha or naan. You can also serve it as a side dish with a combo of dal-rice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Kurma Recipe | 2 Tasty Vegetable Korma Recipes Soya Chunks Curry | Meal Maker Curry | Soya Chunks Recipe Matar Paneer Recipe | Punjabi Mutter Paneer Capsicum Curry | Hyderabadi Capsicum Masala This Cauliflower Curry post from the blog archives first published in May 2017 has been republished and updated on December 2022.

Cauliflower Curry - 72Cauliflower Curry - 63Cauliflower Curry - 52Cauliflower Curry - 3Cauliflower Curry - 76Cauliflower Curry - 37Cauliflower Curry - 46Cauliflower Curry - 9Cauliflower Curry - 12Cauliflower Curry - 69Cauliflower Curry - 49Cauliflower Curry - 35Cauliflower Curry - 45Cauliflower Curry - 41Cauliflower Curry - 85Cauliflower Curry - 18Cauliflower Curry - 28Cauliflower Curry - 57Cauliflower Curry - 58Cauliflower Curry - 60Cauliflower Curry - 18Cauliflower Curry - 99Cauliflower Curry - 19Cauliflower Curry - 60Cauliflower Curry - 68Cauliflower Curry - 54