Indian Cauliflower Curry
This easy & simple cauliflower curry recipe is delicious, loaded with authentic flavors and classic ingredients, and ready in 40 minutes.
Servings 4 people
Calories 64kcal
Ingredients
For puree
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 cup crushed tomato
- 1 teaspoon red chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 11/2 cup water
- 1 cup green bell pepper diced
- 1 teaspoon butter optional
Instructions
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 crushed tomato, and cook until the gravy thickens.
- Add red chili powder, ground coriander, and ground turmeric. 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 heat 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.
Notes
- Add a dash of salt while cooking onion and tomato for speedy and even cooking.
- Add unsweetened coconut milk instead of butter to make South Indian cauliflower curry.
- You can substitute vegan butter with butter.
Nutrition
Calories: 64kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 457mg | Fiber: 4g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 2mg