Do you like Cauliflowers?
Well, then the good news is this vegetable is nutritious, versatile and easy to prep. With the trending Keto diet in action, it’s no surprise that cauliflower recipes have overflown throughout the internet. But hold on, this recipe is neither about cauliflower rice or pizza bases but rather an Indian style curry recipe. It is made with the most available ingredients in your pantry and can be ready in 35 – 40 mins to serve with plain hot rice, pulao, naan or even bread.
So, let’s take a look at what it takes to get this done.
- 1 medium-sized cauliflower (so obvious)
- 1 medium-sized onion, sliced
- 1 large tomato roughly chopped
- 2-3 medium-sized potatoes chopped
- 4-5 cloves of garlic
- 1 inch of ginger
- 3-4 split green chilies, you can completely skip/ modify if you’re not fond of spices. 🙂
- 1/4 cup of fresh or frozen green peas
- some cilantro for garnish (optional)
- 1 1/2 cup of water
Spices from any basic Indian Grocery Store
- 1 bay leaf
- 1/2 of a cinnamon stick
- 3 green cardamoms
- 3 whole black cloves
- 1 tsp of cumin seeds
- 1/4 tsp of turmeric
- 1/4 tsp of Kashmiri red chili powder (this is easily available at any Indian grocery store. It is mainly used to enhance the color NOT heat is again purely optional)
- 1tsp cumin powder
- 1tsp of coriander powder
- 1/4 tsp of garam masala powder
- 4 tbsp of cooking oil
- salt and sugar to taste
- Wash your vegetables thoroughly, slice the onions, chop the tomatoes and potatoes and prepare your garlic-ginger paste either in a blender or in mortar and pestle. I love using my mortar and pestle set especially when I am in a hurry and want to wash fewer utensils.
- Cut the Caulifower into mid-sized florets and dab it dry with a paper towel.
3. Preheat your oven to 420 F. This makes my life simpler by not having to saute them in oil before adding them to the curry. Not only baking them reduces my cooking time but also saves on the amount of oil needed to cook them. If you want you can slightly roast them in an air-fryer or in a non-stick pan.
4. Once your oven is ready, proof your baking sheet with a parchment paper, place the florets and season it with salt, a pinch of turmeric, red chili powder and around 2 tablespoons of oil and mix them well to coat the florets properly.
5. Place the baking tray in the middle rack of your oven for 15 minutes.
6. Heat a non-stick vessel or wok on medium to high heat and add 2 tbsps of oil.
7. When hot, add the whole spices (bay leaf, cinnamon, cloves, and cardamom) and the cumin seeds.
8. As the spices begin to crackle, add the sliced onions, the ginger garlic paste, the turmeric, cumin, and coriander powder.
9. Mix evenly and saute this mixture for some time until the onions, ginger, and garlic are translucent.
10. Now add the chopped tomatoes.
11. Mix well and season with 1tsp of salt and sugar and add the green chilies at this time, which again is optional.
12. Saute again for 3-5 minutes.
13. Add 1/4 cup of water to this spice, mix in the chopped potatoes and cover it with a lid, allowing it to simmer for 10 mins, stirring it occasionally.
14. By now, your cauliflowers in the oven should be ready.
15. Toss in these crispy cauliflowers in the wok and combine it with all the spices.
16. Add about 1/2 of water, the frozen peas and cover it with a lid allowing to cook for another 7-10 minutes.
17. Check if the potatoes are well done with a fork. At this point add in the frozen peas.
18. To finish, add 1/4 tsp of garam masala for fragrance, check the salt and sugar seasoning as per taste.
19. Serve in a deep dish bowl, garnish with some fresh cilantro and serve with hot rice, naan or chapati.
Like this recipe or have a suggestion to make? Please leave a comment and help share a word. 🙂
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