Curried Cauliflower Indian Style Food

CAULIFLOWER CURRY

Steps:

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
• Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
• Serve over rice and garnish with cilantro and lime slices, if desired

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

CAULIFLOWER CURRY

Steps:

• Blanch cauliflower florets first. For blanching, bring water to a boil and add the cauliflower florets, salt and turmeric powder and keep it as such for 5 minutes.
• After 5 minutes drain the cauliflower and keep it aside.
• Heat oil in a pan and add shallots. Saute shallots till they turn translucent.
• Add ginger garlic paste and red chilli. Saute till the raw smell of ginger garlic paste wards off.
• Add tomatoes and cook them till tender.
• Add turmeric powder, red chilli powder, coriander powder and garam masala powder.
• Add coconut and fennel seeds and mix well. Adding a pinch of mustard seeds at this point is totally optional.
• Mix everything together and let it cool down.
• Grind it into a smooth paste.
• In the same pan, heat oil and add mustard seeds. Once the mustard seeds crackle add the curry leaves.
• Then add the ground curry paste.
• Now add the blanched cauliflower florets.
• Add water and salt and mix well. Check for salt and hotness and add accordingly.
• Bring everything to a boil and simmer for 5 to 6 minutes.
• Garnish with coriander leaves.
• Serve hot !!

CAULIFLOWER CURRY RECIPE

Steps:

• Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
• Add onions and green chilli. Saute until pink or golden.
• Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
• Then add cauliflower florets and saute for 1 to 2 mins.
• Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
• Cover and cook until the cauliflower is tender but not mushy.
• If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
• Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
• Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
• Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
• Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
• Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

CAULIFLOWER CURRY

Steps:

• Heat 2 tablespoons oil in a pan or kadai.
• Add ½ teaspoon cumin seeds and let them splutter.
• Then add ⅓ cup chopped onions.
• Saute the onions on medium-low flame till they become translucent.
• Next add 1.5 teaspoons ginger-garlic paste or crushed ginger-garlic.
• Mix and saute the ginger-garlic, till the raw aroma of ginger-garlic goes away.
• Reduce the flame to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.
• Keep the flame low, mix the spices very well. You can even switch off the flame.
• Next add 1 cup chopped tomatoes and 1 green chili (chopped).
• Mix the tomatoes very well and begin to saute them on a low to medium-low flame.
• Saute till the tomatoes become soften, becoming mushy and you see oil releasing from sides of the pan.
• Then add 2.5 to 3 cups chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.
• Mix the cauliflower very well with the masala.
• Season with salt as per taste. Mix very well.

CAULIFLOWER AND TOMATO CURRY

Steps:

• Chop one of the onions and cook gently in half of the oil.
• Add the chilli and spices and cook for a minute.
• Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
• Bring to a simmer, cover and cook for about 10 minutes until almost tender.
• While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
• Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
• Drain on kitchen paper.
• Add the tomatoes to the pan and cook for a further 3 minutes.
• Serve topped with the onion rings and garnish with fresh coriander.

CURRIED CAULIFLOWER (INDIAN STYLE)

Steps:

• Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
• Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
• Stir lemon juice into the cauliflower just before serving.

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

INDIAN VEGETARIAN CURRIED CAULIFLOWER

Steps:

• Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
• Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
• Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

CURRIED CAULIFLOWER AND SPINACH

Steps:

• Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
• Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
• Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.

GOBI MATAR (CAULIFLOWER & PEAS) RECIPE

Steps:

• Heat oil on a pan and sauté whole spices (cloves, pepper corns, bay leaf and black cumin).
• Add onion, green chili pepper, ginger, garlic and sauté till onions brown slightly.
• Add tomatoes and cook for 2-3 minutes, till they soften. Add salt, turmeric, red chili powder and coriander powder. Mix well.
• Add cauliflower, mix well and set lid on. Stir after 2-3 minutes, repeat a couple of times, allowing cauliflower to soften.
• Add green peas, garam masala and sauté for a couple of minutes.
• Serve hot with Wholesome Methi (Fenugreek) Paratha and sliced cucumber.