This is the recipe of the cauliflower curry I made recently. It tasted great and can be made in just about 40 minutes. It can be had either with chapathi or with rice.


½ Cauliflower
2 medium onions
2 medium tomatoes
½ tbsp garlic paste
½ tbsp ginger paste
½ tsp cumin seeds
¼ tsp asafoetida powder
¾ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp yoghurt
1 ½ tsp garam masala powder
Salt to taste
2 tbsp chopped coriander leaves
4tsp oil


Heat sufficient quantity of water in a vessel to boil the cauliflower florets. Add ¼ tsp salt and bring it to a boil. Then add the florets and boil for about 10 minutes. Meanwhile chop the onions and tomatoes and grind them separately. Once the cauliflower florets are cooked, drain the water and set aside in a bowl.

Then heat oil in a pan and add cumin seeds. When they sputter, add asafoetida powder and stir for a few seconds. Then add the onion paste, sauté for some time, then add garlic and ginger paste and mix. Then add tomato paste, red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Keep stirring for about 1 minute so that all the masalas are blended well. Then add yoghurt and stir for a few seconds. Finally add the boiled cauliflower florets and mix well. Close a lid and cook the curry for about 5 minutes on medium heat. Then add the garam masala powder, coriander leaves and 2 cups of water. Mix well and bring to a boil. Let it boil for about 5 minutes. Then lower the heat, close the lid and cook for about 5 minutes or until the florets are cooked. Garnish with coriander leaves. Serve hot.

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