This Indian cauliflower curry is a side dish that satisfies the entire family. Cook a clean, cozy weeknight dinner that brightens taste buds with cauliflower cooked in onion-tomato gravy.
Are you new to Indian cooking and have never tried Indian recipes? Try this foolproof recipe(like this Madras lentils recipe and mung bean curry). We will also share some troubleshooting tips if you go wrong somewhere in this process.
Why You'll Love This Cauliflower Curry Recipe?
- Perfect for those who are new to cooking Indian food.
- A simple vegan curry bundled up with warm Indian spices!
- With authentic flavors!
The Ingredients
The ingredients I have mentioned here are for the guidelines. Feel free to adjust according to your preference.
- Cauliflower: It is roasted to retain its natural crunchy texture.
- Onion: Indian curry is always made with onion and tomato gravy. I have used red onion, but yellow onion works great, too.
- Crushed Tomato: I have used canned crushed tomatoes in this recipe, so feel free to substitute them with fresh tomatoes.
- Red chili powder: The recipe needs one teaspoon, which some of you find fiery hot.
- Coriander powder: If you do not have stock at home, you may skip using it.
- Turmeric powder: You can get them from any grocery store.
- Cumin seeds: I allow them to sizzle in the oil in medium heat to release their essential oils.
- Garlic: Use finely minced garlic.
- Green bell pepper: Gives this curry a pleasant look and robust flavors.
- Butter: Optional. It neutralizes the acidity and combines all the ingredients.
How To Make Indian Cauliflower Curry?
Heat half a teaspoon of vegetable oil and add cauliflower florets. Dry roast them until they are half cooked, then set aside.
In the same pan, heat oil over medium heat. Add cooking oil and cumin seeds.
Allow the cumin seeds to sizzle until they change their color slightly.
Stir in the finely chopped onion and cook until it becomes 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 does not get burnt.
Stir in water and salt.
Bring the mixture to a boil and cook until it thickens to the desired consistency.
Now add roasted cauliflower florets and green bell pepper cubes.
Reduce the heat to low and cook for 3-4 minutes. To finish, add a teaspoon of butter(optional).
Make Ahead 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 them. Store it in an airtight container to preserve its nutrition and taste.
- And combine everything whenever needed.
How To Store The Leftovers
- It stays good for a week in the refrigerator and for two months when frozen.
- Leave the frozen cauliflower curry in the refrigerator for a day to thaw the frozen cauliflower. Then, you may reheat it in the pan. Otherwise, you may microwave it for quick servings.
- To reheat in the pan, add the curry and cook until it boils for a minute.
The Recipe Tips & Tricks
- Always ensure the curry does not get burnt during the cooking process.
- Sprinkle salt while cooking onion and tomato is the most effective tip in any curry recipe. This helps the onion cook faster and maintain the correct consistency. But adjust the salt while adding finally to the dish.
- Roasting the cauliflowers removes their 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.
The Variations
- Potato: Add boiled and cubed potatoes while adding the cauliflower.
- Eggplant: Add eggplants to the curry while adding water.
- Fresh cream: Another favorite alternative to making this curry is the restaurant style. Drizzle it during the final stages of cooking.
- Coconut milk: If you prefer to make South Indian-style cauliflower curry, add coconut milk during the final stages of cooking.
Frequently Asked Questions
You can substitute it with paprika or cayenne powder. Generally, ¼ teaspoon of cayenne pepper and ¾ teaspoon of paprika would be the ideal choice. Adjust it to match your heat tolerance.
Curry may taste bitter if the spice powders are burnt or poorly cooked. If you find the curry tastes bitter after completing the cooking process, squeeze a lemon. This citrus can remove any bitterness in this cauliflower Indian curry.
When you find the curry as hot as the spice level, increase the butter quantity or add fresh cream to bring down the heat of the curry.
📖 Recipe
Cauliflower Curry
Ingredients
For puree
- 1 cup tomato roughly chopped
For dry roasting
- ½ teaspoon vegetable oil
- 2 cups cauliflower florets
For making the base
- 2 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- ¾ cup onion finely chopped
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 11/2 cup water
- 1 cup green bell pepper diced
- 1 teaspoon butter optional
Instructions
For puree
- 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.
R says
Looks really yummy.
Jacqueline Meldrum says
Oh this curry ticks all the boxes and I've been looking for recipes so I would use cauliflower more. Sharing this one.
Sujatha Muralidhar says
Thank you for your words, Jaqueline.
Angela says
What a delicious and flavorful cauliflower recipe! This is my new favorite way to cook cauliflower. This recipe is definitely a keeper!
Sujatha Muralidhar says
Glad this recipe turns into your favorite.
Tayler Ross says
We had this curry for dinner last night and it was amazing! My whole family loved it and we will definitely be making it again soon!
Emily says
This was so simple to make and flavorful! We enjoyed it with naan; next time, I'll try it with rice! It's much better than going out to a restaurant!
Andrea says
I made it and it's amazing! Had to come back to share. Thanks.