I made this cauliflower dry curry for chappathy and it tastes really good. The blend of ginger, garlic, cumin and the masalas adds flavour to the cauliflower and makes it so yummy. This is one of my friend’s recipe who is a wonderful cook and the proud owner of the blog Nalabagham. You can serve it with rotis or rice. Try and let me know how it turns out.
Preparation time: 40 minutes
No. of servings: 4
Spice level: 3.5 out of 5
- One small cauliflower cut into small florets
- One Medium Onion – thinly sliced
- Chili powder – 1 tsp
- Cumin powder – 1 tsp
- Garam Masala – 1/2 tsp
- Vinegar – 1 tbsp
- Ginger garlic paste – 1 tbsp
- Any chicken 65 or chicken curry masala – 1 tbsp
- Lemon juice – 1 tbsp
- Spring onions – a small bunch chopped
- Cilantro – chopped for garnish
- Boil water in a wide container and add cauliflower florets and cook for 5 minutes.
- Remove the florets and plunge it into ice cold water to stop cooking. Drain and keep it aside after a couple of minutes.
- Mix chili powder, cumin powder, garam masala, ginger garlic and chicken masala with some salt and water.
- Add cauliflower florets and sliced onions. Mix well until the masala coats well.
- Heat oil in a wide pan and add the cauliflower and onions and cook over medium heat.
- Do not stir often to avoid the florets from breaking.
- Vinegar gives it a nice flavor while cooking on medium heat. Do not cover and cook since it will become wet. We want it to be crispy.
- After 10 minutes add chopped spring onions and lemon juice. Give it a careful stir.
- Cook until the florets are crispy and completely done cooking.
- Garnish with chopped cilantro and serve.