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Cauliflower Curry

Aloo Tikki
Cauliflower Curry with rice and
lime pickle

I love cauliflower so cauliflower curry just has to be good. You don't often see this is restaurants in the UK, the nearest is probably aloo gobi and that is not always done very well. This dish has more depth and a great richness of flavour.

This is a northern Indian style dish, the dairy products of the Punjab are rightly revered on many a dish gets its liquid content from cream or yoghurt. Whilst it could be used as a side dish, this makes a perfectly good main meal. It is also a very versatile dish and you can use different supplementary vegetables.

Basic Ingredients

1 large or 2 small cauliflowers
1 large or 2 small sweet potatoes
About -¾ lb (225gm) carrots
1 large onion
3 cloves garlic
400 gm tim tomatoes or 3 large plum tomatoes
4 tablespoons yoghurt
1 lemon
Oil for frying

2 teaspoons coriander seeds
1 teaspoon cumin seeds
Seeds from 3 cardamoms
Chilli
teaspoon turmeric
1 teaspoon mustard seeds
A few curry leaves (Optional)
Generous pinch asafoetida (Optional)

Aloo Tikki
Cauliflower Curry Ready to Serve
Notes on Ingredients

Vegetables. As I said in the intro,this is a flexible dish and both the quantities and variety of vegetables can be adjusted as you like. The cauliflower is pretty mandatory (otherwise it wouldn't be a cauliflower curry), but, for example you can use normal potatoes instead of sweet potatoes, or maybe some squash. If you don't have quite enough carrots then no matter. I have also added peas to this dish as well.

Oil. Any oil really I like ghee best for this.

Spices. There are a few other spices that you can optionally add - fennel is very nice in this, so too is fenugreek - don't go mad though.

Chilli. Any type or quantity you like really. I usually go for about a teaspoon of dried chilli or chilli flakes which gives it a nice kick.

Basic Method

Heat a dry frying pan and roast the coriander and cumin.
Allow these to cool and then grind to a fine powder together with the cardamom seeds.
Peel and finely slice the onions and garlic.
Peel the sweet potatoes and carrots, dice them and wash with cold water.
Cut cauliflower into florets.
Cut the tomatoes into small pieces.
Quarter the lemon.

Heat the oil in a heavy bottomed pan.
Add the mustard seeds and the asafetida and fry until the mustard seeds start to pop.
Put in the onions and garlic and fry until the onions are soft.
Add the ground spices and chilli, and stir in well frying for another minute or so.
Add the tomatoes, let them heat up then add the sweet potatoes, carrots and cauliflower.
You may need to add a little water at this stage if the dish is too dry to cook properly.
After about 5 minutes add the turmeric and curry leaves, and stir in.
Add the yoghurt and stir this in.
Turn the heat right down, cover with a tight fitting lid and simmer for about 20 to 25 minutes or until the vegetables are done.
About 15 minutes before the end of cooking add the lemon quarters
Turn out into a serving dish and garnish with maybe coriander leaves.

Notes on Method

Vegetables. I like my cauliflower curry quite chunky so I cut the vegetables quite big. You can cut them smaller if you wish and this will probably reduce the cooking time a bit.

I got a query on this recipe via the contact us form (Thank You Jessie) for whom this turned out a little dry. So I made it again and yes, I can see this might be a problem; the dish is not meant to be awash in sauce but it should not be dry. Make sure you have a tight lid on whilst simmering and maybe add more liquid if you think it needs it (more yoghurt or even just water). Also use nice succulent Roma tomatoes or tinned plum tomatoes.

Cauliflower curry is a very hearty vegetable dish and can be eaten on its own, with boiled rice and chutney, or some simple bread like a paratha.

The quantities here should feed four adults even as a main meal but it is also a really good side dish.





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