Cauliflower Curry Recipe (Indian Style)

Learn how to make a Indian Cauliflower Curry at home with this easy step-by-step recipe. This simple vegetarian dish is made with fresh cauliflower, aromatic spices, and creamy yogurt, making it a healthy Indian recipe.

This north Indian-style curry is full of flavor and goes very well with rice or naan, making it a wholesome meal for lunch or dinner. Even if you are new to cooking, you can make this tasty cauliflower curry recipe is beginner-friendly and requires just a few basic ingredients. If you enjoy Indian vegetarian dishes, you might also like Aloo Gobi recipe, a classic North Indian dish made with potatoes and cauliflower cooked with spices.

Ingredients and Substitutes

• Cauliflower (florets): Cauliflower is the main vegetable in this curry. Always use fresh cauliflower for the best flavor and texture, but frozen florets work too just thaw and pat them dry before cooking. A delicious and perfectly cooked cauliflower curry recipe always ensures that the florets are soft, tender, and full of flavor.
• Cooking oil: I often use mustard oil for its earthy taste, but any healthy neutral oil like sunflower, peanut, or even ghee works well depending on your flavor preference.
• Cumin seeds: Toasted cumin seeds give a warm, nutty base to the curry. You can also try caraway seeds (shahi jeera) as a milder substitute.
• Ginger and Garlic: It adds warmth and depth. I usually go for fresh chopped ginger, and garlic adds flavor to the base masala. If you have ginger garlic paste, it is fine if you’re in a hurry and don’t have fresh cloves.
• Green chilies: These add heat to the curry. You can adjust to your spice level or swap with red chili flakes if that’s more convenient.
• Onions: Onions add sweetness and body to the cauliflower curry. Shallots or grated onion can also be used for a smoother texture. Onions create the flavorful base of a delicious Indian cauliflower curry with gravy, while the garlic and chilies add an authentic spicy kick.
• Tomatoes: I like to puree tomatoes for a silky gravy, but finely chopped ones work just as well. In a pinch, canned tomatoes can be a handy substitute. It helps create a rich and smooth masala base for cauliflower curry.
• Spices: You will need turmeric powder, coriander powder, red chili powder, garam masala, and ground fennel. You can also blend these spices, this mix gives color, warmth, and a balanced spice profile. You can use Kashmiri chili for mild heat and rich color, skip fennel if unavailable.
• Salt: I usually use regular salt, but pink or rock salt are good alternatives, especially for fasting or dietary needs.
• Full-fat Yogurt: Yogurt makes the curry rich and slightly tangy. I prefer full-fat for creaminess, but low-fat or even dairy-free options like coconut yogurt work just whisk well to prevent curdling.
• Water: Add water to get the desired gravy consistency. For more flavor, I sometimes use vegetable broth instead.
• Garnishing: A handful of chopped coriander at the end adds freshness. If you’re not a fan, try fresh mint or skip entirely.

How to Make Cauliflower Curry

1. To begin your easy Indian cauliflower curry recipe, heat oil in a deep pan or wok, add 1 teaspoon cumin seeds and let them sizzle for a minute to release their aroma, then sauté 1 tablespoon finely chopped ginger for another minute to build the rich, traditional flavor base of this homemade cauliflower curry.

2. Add 2 finely chopped onions to the pan and stir-fry on high flame for 2 minutes, then add 1 tablespoon of finely chopped garlic and 2 sliced green chilies, sautéing until the onions turn slightly golden brown and soft.

3. To make a rich tomato base for your cauliflower curry recipe, add 2 chopped tomatoes. Add the following spices to the pan:

• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon ground fennel
• ½ teaspoon red chili powder (adjust to taste)
• Salt, to taste

Stir well to coat the ingredients evenly, then cover with a lid, and cook on low flame for 10 minutes. Stir the tomato gravy occasionally so the masala does not stick to the pan.

4. After the gravy is cooked, add 1 cup of full-fat yogurt to make a creamy and flavorful Indian cauliflower curry. Cover the pan and cook on a low flame for 2 minutes, allowing the yogurt to blend well into the tomato gravy.

5. Add the cauliflower florets into the tomato-yogurt gravy. Mixing the cauliflower well ensures every piece is coated in the spicy and creamy curry, making it the best homemade cauliflower curry you can try.

6. Pour in 1 cup water, salt to taste and mix gently. Cover the pan with a lid and let the cauliflower curry cook on low flame for 10 to 15 minutes, stirring occasionally.

7. Turn off the flame and garnish your flavorful cauliflower curry with fresh coriander leaves. Serve this easy Indian cauliflower curry hot with naan, jeera rice, or plain basmati rice for a comforting meal.

Serving Suggestions for Cauliflower Curry

• This flavorful Indian cauliflower curry pairs beautifully with a variety of side dishes. Serve it hot with soft naan, jeera rice (cumin rice), or plain parathas for a healthy Indian meal. It also tastes delicious with basmati rice, you can add a side of cucumber raita, fresh salad, or pickles.
• Complement this cauliflower dish with a simple Indian dal (like dal tadka or masoor dal) for a wholesome vegetarian thali.
• Serve hot cauliflower curry with roti, naan, or paratha for a comforting North Indian meal. You can add a side of cucumber raita, plain yogurt, or a fresh salad to balance the spices.

Frequently asked questions

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