If you’re looking for a simple yet delicious side dish for chapathi, this cauliflower curry is just perfect! Made with roasted cauliflower, a rich blend of spices, and a creamy masala paste, this gobhi masala is packed with flavor.
It pairs beautifully with roti, rice, or even poori. The best part? It’s super easy to make at home with basic ingredients.
Give it a try, and you’ll love every bite!
Other Related Recipes You might like:-
- Dal Fry — classic lentil-based side dish — rich, spiced and comforting.
- Yam Fry — crispy and flavorful yam fry — perfect spicy side for rice or roti
- Spicy Veg Chilli — Indo-Chinese style stir-fry with mixed veggies and bold flavours.
- Eggless Brownie — rich, fudgy and chocolatey — a perfect vegetarian dessert.
- Tomato Egg Curry — tangy tomato-based curry with soft eggs — a homely delight.
- Onion Sabzi — simple, fragrant onion curry — pairs beautifully with chapati or rice.
- Curry Leaves Podi — aromatic South Indian-style spice powder with roasted curry leaves.
Cauliflower Curry
Description
Cauliflower Curry is a rich, aromatic dish where tender florets are first spiced and lightly roasted for a smoky edge, then bathed in a creamy, cashew‑tomato masala. Warm whole spices—cinnamon, cardamom, cloves, fennel and bay leaf—infuse fragrant notes into sautéed onions, garlic and ginger before blending with soaked cashews and tomato into a smooth, velvety paste. A careful balance of turmeric, Kashmiri chili, cumin, coriander and garam masala deepens the flavor, while cooked peas add a pop of sweetness and color. Finished with a sprinkle of crushed kasuri methi and fresh cilantro, this curry is luscious and complex, perfect with chapatis, rotis or steaming basmati rice.
Ingredients
To roast cauliflower
To make masala paste
To make cauliflower curry
Instructions
Prep Work
-
Chop cauliflower
Cut cauliflower into small florets and soak in hot water. Drain well before using.
-
Prepare whole spices
Gather cinnamon, cardamom, cloves, fennel seeds, and bay leaf for cooking. -
Chop vegetables
Finely chop onions, ginger, garlic, and tomato for the masala paste.
-
Roast cauliflower
Mix cauliflower with salt, turmeric, and chilli powder. Roast in oil until slightly crisp.
Method
-
Roast cauliflower
Heat half of the oil in a pan. Add seasoned cauliflower and roast until golden brown. Set aside.
-
Cook spices
In the same pan, add remaining oil and whole spices. Sauté until aromatic. -
Make masala paste
Add chopped onions, garlic, ginger, cashews, and tomatoes. Cook until soft, then grind with water into a smooth paste. -
Sauté masala
Heat oil in a pan, add cumin seeds, then pour in the ground masala paste. Cook until oil separates. -
Add spice powders
Stir in turmeric, kashmiri chilli powder, cumin, coriander, garam masala, and salt. Mix well.
-
Add water
Pour water into the pan and bring the curry to a simmer. -
Add cauliflower & peas
Add roasted cauliflower and cooked peas to the pan. Mix well. -
Simmer the curry
Cover and let it cook until flavors blend. Stir occasionally.
-
Finish with kasuri methi
Crush kasuri methi and sprinkle it over the curry. Garnish with coriander leaves. -
Serve & enjoy
Serve hot with chapathi, roti, or rice. Enjoy!
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 320mg14%
- Potassium 480mg14%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 6g12%
- Vitamin A 700 IU
- Vitamin C 48 mg
- Calcium 60 mg
- Iron 2 mg
- Magnesium 45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
Nutrition facts for Recipes — you are the perfect chef .. love it