Spicy Gobi Masala/Spicy Cauliflower Curry

Coming to the Cookbook Challenge I chose a recipe from one of my recipe booklet came along with pressure cooker.
In the original recipe,the curry is made in the pressure cooker with one whistle.As I was not sure how the cauliflower would be after pressure cook so made it in the open pan.I reduced the chilly powder from the original recipe,as I feed for kids the same curry.The curry/masala came out so creamy and delicious with perfect spicy and I paired up with rotis for our dinner.Off to the recipe...................................

Spicy Caulifloer Masala/Spicy Cauliflower Curry

   Basic Information
   Preparation time ~15 minutes
   Cooking time ~ 25-30 minutes
   Serves ~ 3-4

Cauliflower florets
3 cups
Onion(fineley chopped)
2 (medium size)
2 (large size)
Red chilly powder
1 tsp
Turmeric powder/manjal podi
1/4 tsp
Coriander powder/dhaniya podi
1 tbs
1/2 tsp
Cumin powder/jeerga podi
1/4 tsp
1/4 cup
Coriander leaves/kothamalli
1 tbs(chopped)
11/2 tsp
2 tbs

 Grind to a fine paste - 1

Garlic/poondu4-5 cloves
Ginger/inji1 inch
Green chilly/pachamilagai2
 Grind to a fine paste - 2

Poppy seeds/kasakasaa2 tsp
Cashews/mundiri1 tbs
  • In bowl take hot water put the salt and add the cauliflower florets,keep it for 2-3 minutes and drain the water.Grind the ingredients given 1 and 2 separately.Also grind the tomatoes in a blender to a fine puree and keep it aside.
  • Heat a pan with oil and saute the onions till transparent.Then add the ginger,garlic and green chilly paste and saute it until the raw smell disappears.Now add the pureed tomatoes and cook it for 2-3 minutes.
  • Then goes in the spice powders and salt,mix it well and cook it till the oil separates.Now add the whisked yogurt and mix it well and add around 1/2 cup of water.Let it boil for 3-4 minutes or till the raw smell goes off.
  • Now add in the blanched cauliflower florets and cook it for 3-4 minutes.Finally add the cashew and poppy seed paste along with another 1/2 cup of water.Cook it for another couple of minutes and put off the flame.Garnish it with chopped coriander leaves.
  • Serve it with Pulkhas or roti


    • Do not cook the cauliflower for a long time in the hot water.
    • The amount of chilly powder can be increase if you need a spicy version.
    This recipe is off  to Cook Book Challenge #11 August week 3.


    Love to start my day with this fantastic fingerlicking cauliflower curry with some rotis.

    Wow what an awesome curry. Will love this any day.

    looks so creamy and luscious. what a flavorful masala

    Looks delicious! I make something similar without cashews and poppy seeds. Some of my family still use poppy seeds in this preparation but I omit. It. This curry goes well with both rice & roti. Nice recipe

    Looks delicious!

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    Awesome recipe. Cooked it and my family really enjoyed the dish. Thank you so much!!

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