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Cauliflower Tomato Curry For Chapathi & Poori

Published: Jan 30, 2021 Modified: Jan 30, 2021 by Recipe Garden This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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Cauliflower tomato curry for chapathi or poori is a delicious Indian style vegetarian curry made using cauliflower, tomatoes & spices! Fresh cauliflower is cooked in a tomato & spices gravy with turmeric, cumin, garam masala etc to make a delicious Indian style vegetarian cauliflower masala or cauliflower curry.

cauliflower tomato curry

This cauliflower curry is so easy to make and you may adjust the spices to your preference.

I made this easy cauliflower curry without coconut using tomatoes & spices to add the perfect slightly tangy and slightly spicy flavor.

how to make cauliflower tomato curry

I also have this tomato onion curry, tomato fry, easy tomato curry, onion curry, brinjal tomato curry, egg tomato curry, egg curry with capsicum which all goes great with chapathi & poori.

Other than using it as a side dish with Indian breads like chapathi, poori, naan bread etc, you can also enjoy it with brown rice or white rice for an easy, delicious Indian style vegetarian meal for dinner or lunch.

cauliflower curry for chapathi

Using cauliflower, you can also make more delicious curries like this cauliflower coconut curry, creamy vegan cauliflower curry without coconut etc that goes great with chapathi, poori or rice!

Contents hide
1 More Cauliflower Recipes:
2 How To Make Cauliflower Tomato Curry?
3 Ingredients to make cauliflower tomato curry
4 Step By Step Instructions
5 Cauliflower Tomato Curry For Chapathi & Poori
5.1 Ingredients
5.1.1 Spice Powders
5.2 Instructions
5.3 Nutrition

More Cauliflower Recipes:

oven roasted fresh cauliflower

roasted frozen cauliflower

roasted cauliflower crumbles or cauliflower rice

cauliflower thoran or poriyal (cauliflower stir fry with coconut)

curry roasted cauliflower

deep fried cauliflower wings

So below you can see how to make this delicious and easy cauliflower tomato curry for chapathi, poori or rice.

How To Make Cauliflower Tomato Curry?

cauliflower tomato gravy

We use the following ingredients to make easy, delicious & nutritious Indian style cauliflower tomato curry for chapathi & poori.

Ingredients to make cauliflower tomato curry

cauliflower head 1 medium sized

tomatoes 2 large

oil 2 tablespoons

cumin seeds ½ teaspoon

red chili powder ½ teaspoon

green chilies 2 to 3

garlic powder 1 teaspoon

onion powder 1 teaspoon

turmeric powder ½ teaspoon

coriander powder 1 tablespoon

garam masala powder 1 teaspoon

curry leaves a few

heavy cream 2 tablespoons (optional)

salt as needed

Step By Step Instructions

Wash the tomatoes, chop into small sized pieces, keep aside.

Wash the cauliflower very well and separate the florets, cut into medium sized pieces. You can leave the small florets as they are.

Heat oil in a pan and add the cumin seeds.

As the cumin seeds are lightly fried, add the cauliflower and stir fry for about 3 to 4 minutes.

Add the garlic and onion powders and also salt, mix well and stir fry for another 3 to 4 minutes until the florets are lightly browned.

Add the chopped tomatoes and green chilies, mix well and stir fry for another 2 minutes.

Add the water, mix well, cover the pan with lid and cook in low heat for another 3 to 4 minutes or until the cauliflower is cooked but still crunchy.

If you overcook the cauliflower, it will be too soft and won’t taste good in the curry.

The cauliflower goes from being the right texture to overcooked too soon, so watch and make sure not to overcook the cauliflower.

As soon as the cauliflower is cooked enough (still needs to be slightly crunchy for the curry to taste good), add the spices – turmeric powder, red chili powder, coriander powder and garam masala powder, mix everything well.

Simmer the contents for another 1 minute and switch off the stove, keep the pan away from heat to avoid overcooking of the cauliflower.

Add the curry leaves and heavy cream (if using), mix well to blend in with the curry.

cauliflower tomato curry
cauliflower tomato curry indian recipe

Serve the cauliflower curry hot with chapathi, poori or rice as you wish!

Below you can get the recipe for easy cauliflower tomato curry in detail.

cauliflower tomato curry

Cauliflower Tomato Curry For Chapathi & Poori

Easy cauliflower tomato curry (vegetarian cauliflower curry recipe) that goes great with Indian breads like chapathi, poori, naan etc or with brown rice or white rice!
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Course: Side Dish
Cuisine: Indian
Keyword: cauliflower curry, cauliflower tomato curry, how to make cauliflower curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 154kcal
Author: Recipe Garden

Ingredients

  • 1 medium sized cauliflower head
  • 2 large sized tomatoes
  • salt as needed
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 2 green chilies
  • 1 string curry leaves
  • 2 tablespoons heavy cream optional

Spice Powders

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • ½ teaspoon red chili powder
  • 1 teaspoon garam masala powder

Instructions

  • Wash the tomatoes, chop into small sized pieces, keep aside.
  • Wash the cauliflower very well and separate the florets, cut into medium sized pieces. You can leave the small florets as they are.
  • Heat oil in a pan and add the cumin seeds.
  • As the cumin seeds are lightly fried, add the cauliflower and stir fry for about 3 to 4 minutes.
  • Add the garlic and onion powders and also salt, mix well and stir fry for another 3 to 4 minutes until the florets are lightly browned.
  • Add the chopped tomatoes and green chilies, mix well and stir fry for another 2 minutes.
  • Add the water, mix well, cover the pan with lid and cook in low heat for another 3 to 4 minutes or until the cauliflower is cooked but still crunchy.
  • If you overcook the cauliflower, it will be too soft and won’t taste good in the curry.
  • The cauliflower goes from being the right texture to overcooked too soon, so watch and make sure not to overcook the cauliflower.
  • As soon as the cauliflower is cooked enough (still needs to be slightly crunchy for the curry to taste good), add the spices – turmeric powder, red chili powder, coriander powder and garam masala powder, mix everything well.
  • Simmer the contents for another 1 minute and switch off the stove, keep the pan away from heat to avoid overcooking of the cauliflower.
  • Add the curry leaves and heavy cream (if using), mix well to blend in with the curry.
  • Serve the cauliflower curry hot with chapathi, poori or rice as you wish!

Nutrition

Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 130mg | Potassium: 627mg | Fiber: 5g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 91mg | Calcium: 60mg | Iron: 1mg
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