Quick Cauliflower Curry Recipe

Welcome to another episode of “Curry on Hurry”! Today, we’re whipping up a delectable Cauliflower Curry that’s as quick as it is delicious. Perfect for those busy days when you need a flavorful meal in no time. Let’s dive into the recipe!

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Ingredients

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 slit green chili
• A few curry leaves
• A pinch of turmeric
• ½ cup chopped shallots
• Salt to taste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon chili powder
• 3 cups cauliflower florets (washed thoroughly)

For the Coconut Cashew Paste:

• ½ cup grated coconut
• 6 whole cashews
• 1 teaspoon poppy seeds
• ½ teaspoon peppercorns
• ½ cup water (as needed for blending)

For Adjusting Consistency:

• 1 ½ cups water

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Instructions

1. Heating the Kadai:

Start by heating 2 tablespoons of oil in a heavy-bottomed kadai over medium heat.

2. Tempering the Oil:

Once the oil is hot, temper it with 1 teaspoon of mustard seeds. Let them crackle, then add 1 teaspoon of urad dal, 1 slit green chili, and a few curry leaves. A pinch of turmeric will add a beautiful golden hue to your curry.

3. Sautéing Shallots:

Add ½ cup of chopped shallots to the kadai and sauté until they turn translucent.

4. Adding Spices:

Season the mixture with salt to taste, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and ½ teaspoon of chili powder. Mix everything together until it becomes aromatic.

5. Adding Cauliflower Florets:

Now, add 3 cups of cauliflower florets to the kadai. Ensure they are evenly coated with the flavorful masala mixture.

6. Simmering:

Cover the kadai and let it simmer for 8-10 minutes until the cauliflower is tender. Using a good quality kadai will prevent the masala from sticking to the bottom.

7. Preparing the Coconut Cashew Paste:

While the cauliflower cooks, prepare a creamy coconut cashew paste. In a blender, combine ½ cup of grated coconut, 6 whole cashews, 1 teaspoon of poppy seeds, and ½ teaspoon of peppercorns. Blend until smooth, adding ½ cup of water as needed to achieve a creamy consistency.

8. Adding the Paste to the Curry:

Once the cauliflower is cooked to perfection, add the creamy coconut cashew paste to the kadai. Adjust the consistency by adding 1 ½ cups of water. Bring the curry to a gentle boil.

9. Garnishing:

Finish off the dish by garnishing with fresh curry leaves for an added touch of aroma.

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Serving Suggestions

Serve this creamy and flavorful Cauliflower Curry with rice, roti, or any flatbread of your choice. It’s perfect for a quick lunch or dinner.

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Enjoy Your Quick and Delicious Cauliflower Curry!

The next time you’re in a hurry but craving something hearty, remember this quick and easy Cauliflower Curry recipe. It’s sure to become a family favorite!

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