Go Back
Delicious Indian cauliflower curry garnished with fresh coriander leaves, served hot with naan and jeera rice.

Indian Cauliflower Curry (Indian Gobhi Curry)

Indian Cauliflower Curry is a simple vegetarian dish made with fresh cauliflower, aromatic spices, and yogurt. This North Indian-style curry is a wholesome, vegetarian dish perfect for lunch or dinner. Even beginners can make this simple and delicious cauliflower curry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Indian
Servings 4 people
Calories 160 kcal

Equipment

  • 1 Deep pan or wok
  • 1 Spatula
  • 1 Mixing bowl
  • 1 Knife & chopping board

Ingredients
  

  • 1 medium cauliflower cut into florets
  • 2 tablespoons oil vegetable oil or mustard oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely chopped ginger or 1 teaspoon ginger paste
  • 1 tablespoon finely chopped garlic or 1 teaspoon garlic paste
  • 2 green chilies sliced
  • 2 medium onions finely chopped
  • 2 medium tomatoes finely chopped or pureed
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon ground fennel optional but recommended
  • 1/2 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 1 cup full-fat yogurt whisked
  • 1 cup water adjust as needed
  • Fresh coriander leaves for garnish

Instructions
 

  • To prepare Indian Cauliflower Curry, wash the cauliflower in fresh water before cooking.
  • Heat 2 tablespoons oil in a wok or deep pan on high flame.
  • Add 1 teaspoon cumin seeds and let them sizzle for 1 minute until aromatic.
  • Add finely chopped ginger and sauté for 1 minute.
  • Add chopped onions and stir-fry on high for 2 minutes.
  • Add garlic and green chilies. Sauté for another 2 minutes until golden.
  • Add chopped or pureed tomatoes to make a tomato base.
  • Add turmeric powder, coriander powder, garam masala, fennel powder (if using), red chili powder, and salt.
  • Mix well, cover with lid, and cook on low heat for 10 minutes, stirring occasionally.
  • Stir in 1 cup whisked yogurt and mix well into the cooked masala.
  • Cover with lid and cook on low heat for 2 minutes.
  • Add cauliflower florets to the tomato-yogurt curry base. Mix everything well to coat.
  • Add 1 cup water and stir gently. Simmer the curry for few minutes.
  • Cover and cook on low heat for 10–15 minutes until cauliflower is tender.
  • Taste and adjust salt if needed.
  • Turn off the flame. Garnish Cauliflower Curry with fresh coriander leaves.
  • Serve hot with naan, jeera rice, or parathas.

Notes

  • Serve with Rice: Serve Cauliflower Curry with steamed basmati rice or jeera rice for a wholesome Indian meal.
  • Serve with Indian Bread: Pair with roti, plain paratha, or garlic naan.
  • Side Options: You can add cucumber raita, salad, or pickle for extra flavor.
  • Try With: Enjoy alongside Aloo Gobi for a delicious Indian vegetarian combo.