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.
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.
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.
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!
More Cauliflower Recipes:
oven roasted fresh cauliflower
roasted cauliflower crumbles or cauliflower rice
cauliflower thoran or poriyal (cauliflower stir fry with coconut)
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?
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.
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 For Chapathi & Poori
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!
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