Chilli Garlic Cauliflower

Chilli Garlic Cauliflower
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins

Freshly ground spice paste is the key to the tantalizing aroma of this easy to prepare dish.

Course: Side Dish
Servings: 4
Author: Chandri Bhat
  • Kashmiri chilli powder 2 ½ teaspoon or to taste
  • Garlic 12 flakes, peeled and chopped
  • Ginger 4cm, chopped
  • Cumin seeds ½ tsp
  • Fennel seeds (saunf) ½ tsp
  • Black peppercorns ½ tsp
  • Cloves 4
  • Cinnamon 1 stick, 3 cm
  • Mustard seeds 1 tsp
  • Turmeric powder 1 tsp
  • Salt to taste
  • Cauliflower 1 (600 gm approx., cut into 10 pieces)
  • Oil 5 tablespoons
  • Tomato 300gm, chopped finely
  • Coriander leaves to garnish
Recipe Notes

Step 1

Chilli Garlic Cauliflower Grind all the ingredients, from chilli powder to turmeric powder, with some water into a smooth paste. (I use Panasonic Super Mixer Grinder). Mix the paste with salt and apply over the cauliflower pieces, and leave aside for 30 minutes.

Step 2

Chilli Garlic Cauliflower Heat the oil in a strong bottomed fry pan. Spread the tomato pieces over it. Add cauliflower pieces, with the masala (do not stir). Cover and leave on moderate heat for 2-3 minutes, till tomatoes soften and cauliflower gives out some liquid. Uncover the pan and cook on high heat, stirring a couple of times, till all the liquid is evaporated and oil separates at the sides of the pan. Cook without covering, on moderate heat, stirring frequently till the cauliflower is just cooked (It should still be slightly crunchy; not mushy) and the masala is aromatic. Serve hot, garnished with coriander leaves, along with roti, naan or parathas.
Article Categories:
Latest · Side Dish · Tasty Recipes

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