Cauliflower Curry

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!

https://www.youtube.com/watch?v=5J6tCL7tma8

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.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ratings 5 from 1 votes

Cooking Method: Roasting, Sauteing, Simmering

Cuisine: Indian

Courses: Dinner, Lunch, Side Dish

Difficulty: Intermediate

Servings: 4

Estimated Cost: 1

Calories: 220

Best Season: Suitable throughout the year

Dietary: Gluten Free, Low-Carb, Vegan, Vegetarian

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

1 cauliflower (medium)
1 tsp salt (as needed)
turmeric powder (as needed)
chilli powder (as needed)
4 tsp oil

To make masala paste

1 tbsp oil
1 cinnamon small piece
2 cardamom
5 cloves
1 fennel seeds
1 bay leaf
2 onion (chopped)
6 garlic cloves
1 small piece ginger (chopped)
15 cashew nuts
1 tomato (chopped)
water (as needed)

To make cauliflower curry

2 tbsp oil
1 cup cauliflower (roasted)
1/2 cup peas (cooked)
1 tsp cumin seeds
ground masala paste
1/4 tsp turmeric powder
2 tsp kashmiri chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp salt

Instructions

Prep Work

1
Chop cauliflower
Cut cauliflower into small florets and soak in hot water. Drain well before using.
2
Prepare whole spicesGather cinnamon, cardamom, cloves, fennel seeds, and bay leaf for cooking.
3
Chop vegetablesFinely chop onions, ginger, garlic, and tomato for the masala paste.
4
Roast cauliflowerMix cauliflower with salt, turmeric, and chilli powder. Roast in oil until slightly crisp.

Method

5
Roast cauliflower
Heat half of the oil in a pan. Add seasoned cauliflower and roast until golden brown. Set aside.
6
Cook spicesIn the same pan, add remaining oil and whole spices. Sauté until aromatic.
7
Make masala pasteAdd chopped onions, garlic, ginger, cashews, and tomatoes. Cook until soft, then grind with water into a smooth paste.
8
Sauté masalaHeat oil in a pan, add cumin seeds, then pour in the ground masala paste. Cook until oil separates.
9
Add spice powdersStir in turmeric, kashmiri chilli powder, cumin, coriander, garam masala, and salt. Mix well.
10
Add waterPour water into the pan and bring the curry to a simmer.
11
Add cauliflower & peasAdd roasted cauliflower and cooked peas to the pan. Mix well.
12
Simmer the curryCover and let it cook until flavors blend. Stir occasionally.
13
Finish with kasuri methiCrush kasuri methi and sprinkle it over the curry. Garnish with coriander leaves.
14
Serve & enjoyServe hot with chapathi, roti, or rice. Enjoy!