By Shreya Sarpal
August 17, 2025
Cauliflower curry is a flavourful Indian dish where tender cauliflower florets are cooked in a spiced onion-tomato gravy. Nutritious and versatile, it pairs well with roti, naan, or rice, and can be made light or indulgent.
2 cups washed cauliflower florets 1 finely chopped onion 2 pureed tomatoes 2 slit green chillies 1 tsp ginger-garlic paste 2 tbsp oil 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 1½ cups water Fresh coriander leaves chopped, for garnish
Bring water to a boil, add cauliflower florets, blanch for 2-3 minutes, drain, and set aside.
Heat oil in a pan, add cumin seeds, once they splutter, add onions and sauté until golden.
Stir in ginger-garlic paste, green chillies, cook for a minute, then add tomato puree.
Add turmeric, red chilli, coriander powder, and salt, and cook until the oil separates from the masala.
Add blanched cauliflower, water and cover and cook for 8-10 minutes until tender.
Sprinkle garam masala, mix well, and garnish with fresh coriander leaves.