Description
Florets of fresh cauliflower cooked in rich spicy tomato gravy, make this masala, a one of kind side dish for chapati or paratha.| Ingredients | |
|---|---|
| 20 | Cauliflower ( florets ) |
| 2 | Onions |
| 3 | Tomato |
| 1 | Green chilli |
| 1 tsp | Ginger garlic paste |
| ½ tsp | Cumin seeds |
| 1 no | Dry red chilli |
| 2 tsp | Corrainder seeds |
| 2 tsp | Poppy seeds |
| 4 no | Cashews |
| 2 tsp | Red chilli powder |
| ¼ tsp | Turmeric powder |
| ½ tsp | Garam masala powder |
| 1 tsp | Salt |
| 4 tsp | Oil |
| 1 tsp | Ghee (optional) |
Instructions
Dry grind cumin seeds, dry red chilli, corrainder seeds, poppy seeds and cashews and set aside. Heat oil and ghee in heavy bottomed pan, saute diced onions and green chiles until golden brown, then add ginger garlic paste, finely crushed tomatoes and cook until tender. Now add red chilli powder, turmeric powder, garam masala, freshly made ground masala powder and salt along with cauliflower florets. Sprinkle little water and let it simmer for 3 to 4 minutes in the closed pan. When the gravy thickens and cauliflower turns soft and tender, (which can be checked by cutting it with a fork or knife) add chopped corrainder leaves and transfer the content to a serving bowl.
Comments
15 responses to “Cauliflower Masala”
Mullai, Did u use the Kashmiri Red chiili powder on this Recipe or the regular store bought one ?
Thank you Mullai,it came out very well
Hi Mullai, Made this curry for dinner today. Came out really well and an excellent combination with Naan. Thank you for a nice kuruma (without coconut) recipe!
Hi Mullai,
I have tried a couple of your recipies. They are just excellent.
Planning to try more.
Mullai
I made this today, normally my Cauliflower kurma even after adding coconut will make it bland or tasteless, whereas the cauliflower kurma from saravana Bhavan always is my favorite, used to wonder how they make this.. Today I got the taste from the kurma/masala the way I wanted it. Thanks to you.
Regs
Jaya
hi,
im logambiga.. new to this site….. u can call me loga….
mullai i really wonder abt ur recipes..
i tried this recipe now…. u have mentioned 3 tomatoes…. ive used less than that…. i could feel only the tomato taste rather than gobi…. can u plz tell me the size of the tomatoes…..
Mullai,
Is it 1 cup cauliflower or 1 whole cauliflower? As per the ingredients, I have used 1 whole cauliflower and the masala seemed to be a bit less for the florets. And water, neengha sonna maathri just sprinkle dhaan pannen. So the outcome was not like in the picture for me (liquid oda illai).
But it turned out a very good curry and it was a nice side dish for chappathi.
Just a small note: Green chilli mentioned in ingredients is not in the instructions. FYI.
Jeya
Jeya,
I've corrected the recipe. It has to be 1 small cauliflower about (20 florets) and green chiles go with the onions. You will end up having some gravy, as you are adding 3 tomatoes plus you have cashew paste and little water. If you wish can add little extra water and adjust the consitency. Thanks !!
Thanks for the reply and the suggestions, Mullai.
Ma’am, romba nalla vanthathu…Best combination for chapathi, thanx for your receipe. A healthy receipe without coconut.
Have a great day
Going to make this receipe as a side for chappathi, will let you know the outcome
Have a great day
Hi Mullai,
what do u mean by crushed tomatoes?? can you please lemme know?
Thanx
Meena
Hi Mualli, this recipe of yours made the bland Gobi taste divine! Thank you so much. I will definitely come back to try a few more.
Hi,
In this recipe, can i cut the cashews? Will that make any difference in taste?
Please let me know the answer.
Thanks
Hi,
Cashews add richness to the gravy and makes it look little thick. You can cut on them if you wish, which will not affect of the taste much.