How To Cook Cauliflower Curry


The fondest memories I have of Amma’s Cauliflower Curry, is when I was seven years old. I recall it was a Friday—my older sisters were home, Amma had made Cauliflower Curry and Roti and we were eating this while we watched Prime Time (TV series from the 80’s). Although we had a Dining Room we never ate dinner there-we ate dinner while watching the 7pm TV Shows. The Dining Room was reserved for doing homework, dining when we had ‘visitors’ and for Christmas Day dining. (We were not Christian).

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Like most of Amma’s vegetable curries she preferred cauliflower to be ‘braised dry’. According to Amma this also meant not drenched in oil. Cauliflower Curry was often served at lunch time with rice or puto. During ‘fasting time’ (Purtassi) we would have Cauliflower Curry for dinner. In this instance we often ate it with Roti.

There were a few occasions when Amma added cauliflower to Chicken Curry, she didn’t enjoy making this dish but did it in order to extend the quantity of the meal- when she didn’t have any potatoes. Amma never cooked cauliflower with potatoes, she only added peas. She sometimes added a beaten egg into a plain Cauliflower Curry.

How To Cook Cauliflower Curry?

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To make Cauliflower Curry like Amma used to you will need cauliflower, chilli powder, oil, onions and salt. For this recipe I have used the following quantities:

  • 1 medium sized cauliflower (10 cm diameter)
  • Half onion
  • 1 tablespoon medium chilli powder or masala
  • Half teaspoon garam masala
  • Oil
  • Salt
  • 1 cup peas

1. Begin by heating the oil. Add the onions. Allow the onions to brown.
2. Add the spices. Allow to braise. Careful not to burn the spices.Lower the heat.

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3. Add the Cauliflower pieces then add one cup of water and salt. Mix then allow to cook.


4. After 10 minutes add the peas and another half cup of water.

Cauliflower Curry © 2011 l

5. Allow to cook until all water has evaporated leaving you with a dry Cauliflower Curry.

More about Cauliflower:

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