08 June 2013


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Serves: 2

  1. Cauliflower florets- 2 cups
  2. Onion-chopped- 1 large
  3. Ginger -crushed-1/2 tsp
  4. Garlic -crushed- 1/2 tsp
  5. Kashmiri chili powder-1 to 1.5 tsp( or use red chili powder to taste)
  6. Turmeric powder-1/2 tsp
  7. Coriander powder-1.5 tsp
  8. Cumin  powder-1/4 tsp
  9. Garam masala powder- 3/4 tsp
  10. Water -1/8 cup + 1/4 cup
  11. Tomato-chopped- 1 small
  12. Kasuri Methi-1 pinch
  13. Coriander leaves-chopped- as required

  • Heat oil in a pan ,add onion and saute until it turns translucent.
  • Now add ginger and garlic.Saute until onion turns golden brown.(For best results, saute onion over a medium flame ,you can add salt at this stage to speed up the process)
  • Now reduce the flame to low and add chili powder,turmeric powder,coriander powder,cumin powder , garam masala and 1/8 cup water. Cook until masala starts to leave the sides of the pan( this will take 1 to 2 minutes)
  • Now add tomato and cook over medium flame until it turns mushy.
  • Pour in 1/4 cup water and salt to taste.Mix well and bring it to a boil.
  • Add cauliflower ,mix well .Cover and cook until almost done.
  • Remove the lid and add kasuri methi and mix well.cook for few more minutes or until the masala coats the cauliflower florets.
  • Add chopped coriander leaves and serve with roti.
Note: Use Kashmiri chili powder for better colour and it is milder compared to regular chili powder.
I halved the recipe,for the step by step pics


  1. yummy cauliflower masala... lovely clicks...

  2. tried this recipe, but the cauliflower florets didn't change color to dark brown as shown in the pics ... don't know what went wrong :(

    1. Hi beena!Thank you for trying it out...
      I have updated the recipe with step by step pics..Hope that will be useful..Did u use regular chili powder??Try using kashmiri chili powder for a lovely red color.
      and also u should cook the masala for about 1 to 2 minutes so that it turns a bit darker and it also helps the flavor to develop.



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