A side dish to serve that satisfies the entire family is this Indian cauliflower curry. Cook a clean, cozy weeknight dinner that brightens up the taste buds, with cauliflower cooked in onion tomato gravy. Well suited for those who are new to eating and cooking Indian food.
A simple vegan curry bundled up with warm Indian spices that available in regular grocery stores or maybe it is already in your pantry. So no need to run to the stores for the exotic ingredients to make this Indian style cauliflower curry.
This flavorsome vegan side dish is minimal cooking oil, and we have tried to reduce the calories as much as we can. Our motto is to provide easy, clean, low-calorie food to the maximum possible extent. Because I share what we usually eat at home.
There is a huge misunderstanding that Indian food greasy and loaded with oil. The website's stories and the restaurants illustrate that Indian food as greasy and soaked in lots of oil. But that is not true at all. The food we cook at home has less cooking oil than you see in the pictures and in restaurants.
If you are planning for a vegan dinner or a delicious savory dinner, then definitely give this Indian cauliflower curry a try. You will definitely regret that you should have cooked this before. This Veggie Indian curry is light, fresh that's a great fit for a weeknight dinner.
Each of the Indian ingredients believed to have its own medicinal values. This cauliflower curry Indian style-is simple to put it together and extraordinary to serve on special occasions or on holiday dinners like this cabbage curry. This simple Indian curry converts a regular dinner to an excellent dinner that everyone will fond of.
This cauliflower Indian curry is loaded with vegetables, no one will complain about it. In this post, we share all the tips and secrets to get it right every time you make it.
Are you new to Indian cooking and never tried any Indian recipes before? you can try this recipe without any fail. We will also share some troubleshooting tips if you went wrong somewhere in this process.
Other Indian Cauliflower recipes
How to make Indian cauliflower curry
This is the recipe I make all the time, for packing lunch for my family or for dinner. This spicy side dish is best to serve with rice or Indian flatbreads like roti. You can make this using just a pan.
The ingredients I have mentioned here are for the guidelines. Feel free to adjust according to your own preference.
Cauliflower. In this Indian curry recipe, the cauliflower is roasted enough to maintain its natural crunchy texture. Which in turn makes the curry suitable to serve with rice and pick by the fork.
Onion. The Indian curry always made with onion tomato gravy. Hence onion is one of the most important components here. It brings the texture and thickness to the curry. Also, it is a good source of nutrients and antioxidants.
Tomato. Onion and tomato are inseparable in the Indian cooking. If a recipe calls for onion then the next ingredient listed would be tomato for sure. Next to onion tomato is also a must in this recipe. Since I follow clean eating, I try to avoid processed food or prepacked food. So here in this recipe, I have used fresh tomato, but you are welcome to use can of diced tomato or tomato puree.
Red chili powder. The recipe needs 1 teaspoon, which some of you find it fiery hot. You can substitute with paprika or cayenne powder depending on you affordability. Generally, 1/4th teaspoon of cayenne pepper and 3/4th teaspoon of paprika would be the ideal choice of substituting the red chili powder.
Coriander powder. This gives nice aroma and thickness to the curry. If you do not have stock at home, then you may skip using it as it will not ruin the taste or texture of the curry.
Turmeric powder. I guess you would not look out for any substitution for this turmeric powder. As many friends find ways and means to include turmeric powder into their food. This gives a rich golden finish to this Indian cauliflower curry.
Cumin seeds. We are using this for seasoning, which provides a wholesome flavor to the dish. One of the important ingredients for any Indian curry recipes.
Garlic. As we all know garlic very flavorful. Balances well with the flavors of cumin, coriander powder. Use finely minced garlic.
Green bell pepper. Another aromatic addition in the recipe. Gives a pleasant contrary look to the cauliflower's actual color.
Butter. This goes as garnishing. And neutralizes the acidity and brings all the ingredients together. You may also use vegan butter.
The first step in making this Indian cauliflower curry is to make fresh tomato puree by using a blender. Pulse until tomato becomes a smooth mixture and set aside.
Heat half a teaspoon of cooking oil and add cauliflower florets. Dry roast them until they are half cooked. And keep aside.
In the same pan heat oil over medium heat, add cooking oil and cumin seeds.
Allow the cumin seeds to sizzle until it changes its color slightly.
Stir in the finely chopped onion and cook until it becomes very soft and translucent.
Then add fresh tomato puree, and cook until it thickens.
Now add red chili powder, coriander powder, and turmeric powder.
Stir in for a minute or until it changes its color slightly. Make sure it should not get burnt.
Stir in water and salt.
Bring the mixture to boil and cook until it thickens to the desired consistency.
Now add roasted cauliflower florets and green bell pepper cubes.
Simmer the flame and cook for 3-4 minutes.
Finish by adding a teaspoon of butter.
Always make sure that the curry should not get burnt anywhere in the cooking process. It makes the curry tastes bitter, so keep an eye while cooking.
Sprinkle salt while cooking onion and tomato is the most effective tip in any curry recipe. This helps the onion to cook faster and makes it maintain the correct consistency. But adjust the salt while adding finally to the dish.
Roasting the cauliflowers is to remove its moisture content. If you add it without roasting, the natural water content prevents the florets from absorbing the curry's taste.
On the other hand, you may also roast the cauliflower in the oven.
If it is bitter. Some complain that their curry tastes bitter. Curry tastes may taste bitter if the spice powders get burnt or if it not well cooked. If you find the curry tastes bitter after completing the cooking process, squeeze a lemon. This citrus can take away any bitterness in this cauliflower Indian curry.
If it is too hot. When you find the curry as hot as in spice level, increase the butter quantity or add fresh cream to subtle down the heat of the curry.
If it is salty. When you find it salty, adjust the taste with lemon juice.
Variations for Indian cauliflower curry recipe
Potato. Potato is the cute variations to this Indian style cauliflower curry. For this boiled and cubed potatoes are needed. Combine them while adding the cauliflower.
Eggplant. This increases the quantity of curry and good variations when planning to serve a large crowd. When planning to add eggplants, add them while adding water to the curry. Allow them to cook along with the red chili powder, coriander powder, and turmeric powder.
Red pepper. We adore this variation. You may substitute green bell pepper or add along with it, however the way you like it. And make sure that the pepper's quantity not to exceed the quantity of the cauliflower florets in this Indian cauliflower curry.
Onion cubes. This gives a nice crunchy texture to the curry. You may refer to this capsicum curry recipe for this onion cube variation.
Fresh cream. Another favorite alternative to make this curry to the restaurant-style. I find here in the United States, that all most all the restaurants finish the dish by adding a splash of fresh cream. This makes the Indian curry to a creamy texture and adding a mild sweetness.
Coconut milk. If you prefer to make South Indian style cauliflower curry, add coconut milk. When you add coconut milk, do not add butter or fresh cream. And they do not combine well and contradict each other in taste and consistency.
Other side dish recipe you may like
Make ahead and storing ideas
You may make the onion and tomato gravy a couple of days before the day of making.
Roast the cauliflower florets a day before making. Store it in an airtight container to preserve its nutrition and taste.
And combine everything together whenever needed.
You may store the leftover in the fridge or refrigerator. This is a freezer-friendly dish, and reheat it whenever needed.
It stays good for a week in the refrigerator and for two months when frozen.
To thaw the frozen cauliflower curry, leave them in the refrigerator for a day. And then you may reheat in the pan. Else you may microwave it for quick servings.
To reheat in the pan, add the curry and cook until it boils for a minute.
And serve immediately.
Indian cauliflower curry
- 1 cup tomato roughly chopped
For dry roasting
- 1/2 tsp vegetable oil
- 2 cups cauliflower florets
For making the base
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 3/4 cup onion finely chopped
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 11/2 cup water
- 1 cup green bell pepper diced
- 1 tsp butter optional
- Grind tomato to paste with the help of a blender. And keep aside.
For dry roasting
- Heat half a teaspoon of vegetable oil to a pan over medium heat.
- Add cauliflower florets and dry roast until it is half cooked. And set aside.
For making the base
- In the same pan over medium heat, add vegetable oil and cumin seeds. And cook until it splutters.
- Then add onion and cook till it turns soft and pink.
- Now add tomato puree, and cook until the gravy thickens.
- Add red chili powder, coriander powder, and turmeric powder. And in low heat, saute for a minute without burning the spice powders.
- Add water. Turn to medium heat and allow it to cook over medium flame until the curry reaches desired flowing consistency.
- Now add roasted cauliflower florets and diced green bell pepper.
- Turn to low heat and cook for 3 minutes in low heat(to allow the veggie to infuse with all the flavors).
- Top with a teaspoon of butter and serve hot.