Cauliflower Curry (North Indian style)

How to make Cauliflower Curry

Making onion-tomato masala

1. Heat 2 tablespoons oil in a pan or kadai. Add ½ teaspoon cumin seeds and let them splutter on low heat.

2. Then, add ⅓ cup of chopped onions.

3. Sauté the onions on medium-low heat till they become translucent and are softened. Keep stirring them often.

4. Next, add 1.5 teaspoons of ginger-garlic paste or crushed ginger-garlic.

5. Mix and sauté the ginger-garlic for a few seconds or till the raw aroma of ginger-garlic goes away on low heat.

6. Then add the following ground spices:

• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon coriander powder

7. Mix the spices very well on low heat. You can even switch off the heat.

8. Next, add 1 cup of chopped tomatoes and 1 chopped green chili.

9. Mix the tomatoes very well and begin to sauté on a low to medium-low heat.

10. Sauté till the tomatoes soften, become mushy and you see oil releasing from the sides of the pan.

Making Cauliflower Curry

11. Then, add 2.5 to 3 cups of chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.

12. Mix the cauliflower very well with the masala.

13. Season with salt as per taste. Mix very well.

14. Then, add ¾ to 1 cup water or as required.

15. Cover the pan with a lid and cook the Cauliflower Curry on low to medium-low heat till the cauliflower is tender.

16. Check in between and if the water dries up, add more water.

17. Once the cauliflower is tender, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.

18. Mix again and switch off the heat. There will be some gravy in the dish. If you want more gravy, then you can add more water.

19. Lastly, add 2 to 3 tablespoons of chopped coriander leaves. Stir and mix well.