Cauliflower curry

Main Dish
4 servings
40 min
30 min
It's an aromatic vegetarian curry, bolstered with rich flavors of spices and ghee.


Number of serving: 4
1/4 cauliflower (about 400g, cut into florets)

1 large onion (sliced)

1 tomato (sliced)

1 1/2 tbsp yogurt (stir to remove lumps)

3 cloves

1 star anise

2-3 sprigs curry leaves

1 tbsp ghee/butter

1 1/2 tbsp oil

Salt for taste

For the curry paste (ground/blend) :

1 tbsp almond stripes/5 almonds (without skin)

1 tbsp poppy seeds/kas-kas (soaked in water for 15 mins)

5 garlic

1/2 inch ginger

5 shallots

Plain curry powder (as needed)


  • Sauté onion and spices in heated ghee/butter plus oil.
  • Add curry paste.
  • Fry till aromatic and oil splits.
  • Put in tomato and caulis.
  • Pour about 1/2 liter water.
  • Season with salt; stir and simmer till caulis are softened.
  • Lastly add yogurt and curry leaves.
    Off the heat and give a good stir.


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