Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with basmati rice, naan or roti.

Recipe Snapshot

  • Prep time: 7 minutes
  • Cook time: 23 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1 medium head of cauliflower ((2 heaped cups florets, 250 grams))
  • 2 tablespoon oil
  • ¼ teaspoon mustard seeds ((optional))
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves (or bay leaf (optional))
  • 1¼ cup onions (chopped finely (2 medium))
  • 1 green chili (slit or chopped (optional))
  • ½ tablespoon (½ inch) ginger ((very fine chopped or 1 tsp grated))
  • ½ tablespoon (2 medium) garlic (cloves (very fine chopped or pressed))
  • 1 cup (2 medium) tomatoes (- pureed or fine chopped)
  • ¾ to 1 teaspoon salt ((adjust to taste))
  • ¼ teaspoon turmeric ((or haldi))
  • ½ to ¾ teaspoon red chilli powder ((I use 1 tsp Kashmiri chilli powder))
  • 1 teaspoon garam masala (or curry powder (I used 1½ tsp))
  • ½ teaspoon coriander powder ((optional))
  • ¾ to 1 cup water (or coconut milk (I use 1¼ cup))

Method

  1. On a low to medium flame, heat oil in a pan. Add mustard, cumin and curry leaves.
  2. When the seeds begin to sizzle & pop, add onions and green chilli. Saute until golden, for about 5 to 6 mins. Stir in ginger garlic and saute for about 30 to 60 seconds.
  3. Add tomatoes and salt. Saute until the tomatoes break down. Stir in turmeric, red chili powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
  4. Add cauliflower florets and saute for 1 to 2 mins on a medium high heat.
  5. Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
  6. Cook covered until the cauliflower is tender but not mushy. If required add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
  7. Taste the curry and adjust salt and garam masala to your preference. Garnish cauliflower curry with coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.