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Cauliflower curry
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Cauliflower curry recipe

Cauliflower cooked in onion and tomato base, to a semi dry consistency. Goes well with both rice and roti as sabji.
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 people


  • 1 Cauliflower medium sized
  • 1 Onion big
  • 2 Tomatoes small
  • 1 teaspoon Red chilly powder
  • ½ teaspoon sambar powder optional
  • teaspoon Turmeric a pinch
  • 1 tablespoon Oil
  • 2 tablespoon Coriander leaves chopped
  • Salt as needed

To temper

  • 1 teaspoon Oil
  • 1 teaspoon Cumin seeds


  • Boil water with salt and turmeric firstly.
  • Add cauliflower florets cut into bite size pieces. Boil for for 3-4 minutes. Drain and keep aside. Refer notes.
  • Heat a pan with oil and splutter cumin seeds.
  • After that, add  finely chopped onion and fry till transparent.
  • Add the tomatoes chopped finely, red chilly powder, sambar powder and salt to taste.
  • Cook for 2 minutes until it turns mushy.
  • Add cauliflower and mix well.
  • Level and cook covered in low flame for 5-6 minutes.
  • Stir in between every 2 minutes.
  • Add oil as you mix.
  • Stir fry until the masala becomes dry and shiny. Lastly add coriander leaves.


  • Indian variety cauliflower needs par boiling, while the cauliflower we get here gets mushy if boiled. So just blanch it and cook.