Easy cauliflower masala is, as the name suggests, an easy cauliflower masala. If you are looking for a quick recipe for a weekday dinner, look no further. It has a yummy masala that coats the cauliflower pieces. It works perfect as a side-dish for roti, pulao, fried rice etc.
I got inspired by the cauliflower dish on this website and adapted it according to my taste.
Easy Cauliflower Masala
Easy side for weeknight dinner
Servings: 4
Ingredients
- 1 large Cauliflower, Cut into florets
- To taste Salt
- 2 medium Onion, finely diced
- ½"Ginger-3 garlic-2 greenchilli- crushed to a paste
- 2 large Tomato, blended to a puree
- ½ tsp Red chilli powder
- 1½ tbsp Kashmiri chili powder, milder chili
- 1 tsp Punjabi garam masala (used store-bought)
- 1 tsp kasuri methi
- a few sprigs Cilantro, chopped fine
- 2-3 tbsp Oil (any mild oil will do)
- 1 tbsp Cream (optional)
Instructions
Prepping the cauliflower
- Cut the cauliflower into florets.
- Add hot water to a large bowl. There should be enough water to keep the cauliflower florets immersed in it.
- Add 1 teaspoon of salt and add the cauliflower florets. Keep them immersed for around 5 minutes. Drain the water and keep the cauliflower florets aside.
Making the cauliflower masala
- Heat a pan and add the florets. Roast for a couple of minutes till any remaining moisture on the cauliflower florets is absorbed.
- Add 2 teaspoons of oil and continue to roast the cauliflower.
- After a minute, add ½ teaspoon red chili powder and ½ teaspoon garam masala and roast for another minute.Cover and let it cook for around 10-15 minutes, till it is 75% cooked.
- You don’t need to add water. Stir often to prevent burning and sticking to the pan. Transfer to a bowl and keep aside.
- After wiping the pan, add 2 tablespoons of oil and add the the cumin seeds.
- Add the onion and saute till it turns light brown.
- Add the ginger, garlic and green chili paste and saute till the raw aroma is gone.
- Add the tomato puree and let it roast till the tomato is cooked.
- Next add the turmeric powder, and Kashmiri chili powder and saute well till the raw smell disappears and oil starts showing up at the sides.
- Add the cauliflower florets and salt and mix and let everything cook together for a few minutes.
- Sprinkle the rest of the garam masala and kasuri methi and roast for another minute.
- Check the salt and add the cream now if you are using it. I didn't use cream.
- Garnish with coriander leaves.Serve with fried rice or roti or naan
Notes
- You can add turmeric powder to the hot water used for immersing the cauliflower.
- Cream can bring a richness and also decrease the spiciness if you so desire.
