Indian style spiced cauliflower and corn. This vegan dish is great with naan or roti!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Recipes
  • Cuisine: Indian

Ingredients

  • 2 cups cauliflower florets
  • 1/2 cup corn kernels [I used frozen corn]
  • 1/2 cup finely chopped onion
  • 1 small tomato
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/4 tsp dried basil
  • 2-3 teaspoons oil
  • salt (to taste)
  • chopped cilantro (to garnish)

Method

  1. Cut the cauliflower into small florets.
  2. Take 1 tsp of oil in a wok/kadhai and add the cauliflower florets to it. Fry till the florets get few brown sports on them. Remove from heat and put them on a tissue paper.
  3. In a pan heat 2 tsp of oil, once the oil is hot add cumin seeds. Let the cumin seeds crackle and then add the chopped onions. Fry the onions till they are translucent.
  4. Once the onions are done, add red chilli powder and turmeric. Mix and cook the spices for 2 minutes.
  5. Add the tomatoes and fry on medium-low flame till the raw smell goes away, around 3-4 minutes.
  6. Now add the cauliflower florets and mix till all are coated with spice mixture.
  7. Add in the corn and mix. Let it cook uncovered till cauliflower and corn are cooked and tender. Also add salt.
  8. Switch off the flame and sprinkle garam masala and dried basil leaves.
  9. Garnish with chopped coriander leaves and serve hot with roti or paratha.

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.