Cauliflower pepper fry

Main Dish
5 servings
30 min
20 min
This semi dry Cauliflower Pepper Fry is a great treat for spice lovers! This will be a best accompaniment for rice with sambar, rasam or curd; you may also have this as dry subji with chapathi.


Number of serving: 5
Cauliflower - 1 medium

Onion - 1 (finely chopped)

Turmeric powder - ½ tsp

Red chilli powder - ½ tsp

Coriander powder - ¾ tsp

Pepper powder - 1 to 1½ tsp

Garam masala powder - ½ tsp

Salt - to taste

Coriander leaves - 1 tbsp (finely chopped)

To Grind:

Tomato - ½

Ginger - 1" piece

garlic- 4 to 5 cloves

For seasoning:

Oil - 1 to 2 tbsp

Saunf / fennel seeds - ½ tsp

Curry leaves - 1 sprig


  • Directions:

    Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak in for about 5 minutes. Drain and keep aside.

    (this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)

    Heat oil in a kadai; add all the ingredients under "For seasoning" one by one.

    After it crackles, add chopped onion. Fry till onion becomes translucent.

    Now add grounded (tomato and ginger garlic ) paste, turmeric powder, red chilli powder and coriander powder and saute for a while.

    After that add the drained cauliflower along with salt and give it a thorough mix.

    Add water if required; close the pan with a lid and cook for 5 to 10 minutes till the cauliflower becomes soft and water dries up.

    Finally, add pepper powder and garam masala powder along with chopped coriander leaves; give it a thorough mix.

    Cauliflower Pepper Fry is now ready to serve.


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