Cauliflower Curry

Here is the recipe for making a simple Cauliflower Gravy using cauliflower and tomato puree. This spicy and tomatoey curry goes well with both Rice and Rotis.

Cauliflower Curry

Ingredients

1. Cauliflower florets – separated from 1 medium sized cauliflower
2. Onion (sliced) – 1 large
3. Tomato (sliced) – 1small
4. Tomato Puree – 1 cup
5. Green Chillies (slit) – 2
6. Curry Leaves – A sprig
7. Oil – 2 tbsp
8. Mustard Seeds – 1/2 tsp
9. Ginger Paste -1 tsp
10. Garlic Paste – 1 tsp
11. Meat Masala/ Chicken Masala Powder – 1 tbsp
12. Red chilly powder – 1 tsp
13. Coriander Powder – 1 tbsp
14. Turmeric Powder – 1/2 tsp
15. Salt – As required
16. Water – As required

Preparation Method

1. Clean the cauliflower florets by soaking it in warm water mixed with a pinch of turmeric for around 10 minutes. Wash and drain the florets and keep the it aside.
2. Heat 2 tbsp oil in a wok and splutter mustard seeds.
3. Add sliced onions, slit green chillies and curry leaves and saute till the onions are translucent.
4. Add chopped tomatoes and saute till the tomatoes are cooked well.
5. Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for 2 minutes.
6. Add 1/4 tsp turmeric powder, 1 tsp chilly powder, 1 tbsp coriander powder, 1 tbsp chicken/meat masala powder and stir fry for two minutes.
7. Add the tomato puree and cauliflower florets along with some salt and combine everything together.
8. Cover and cook for around 5 minutes. Then add around 1/2-1 cup of water to make enough gravy.
9. Cover and cook for another 15 minutes stirring occasionally or until the cauliflower is cooked and the gravy is thick.
10. Serve along with rice or chappathis.