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Total Time
Prep 15 mins
Cook 25 mins

Very tasty side dish and looks great too. from Cooking light

Ingredients Nutrition


  1. Heat the oil in a Dutch oven over medium high heat.
  2. Add onion and ginger, cover and cook 3 minutes, stirring frequently.
  3. Reduce heat to medium.
  4. Add curry powder and garlic, cook 30 seconds, stiring constantly.
  5. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine.
  6. Bring to a boil, yogurt will curdle, cover reduce heat and simmer 20 minutes or until cauliflower is tender.
  7. Serve with lemon wedges if desired.
Most Helpful

4 5

I halved this recipe and prepared it for dinner tonight. In addition to the curry powder, I used 1/2 tsp. of garam masala powder, 1/2 tsp. of chat masala powder, 2 tsps. of powdered green cardamom and 2 tsps. of crumbled dried kasoori methi. These spices added ALOT more delicious flavour to this recipe. What I really liked about this recipe is the very little amount of oil that goes into making it. I used regular Sunflower cooking oil. I garnished this with fresh finely chopped corriander leaves. This was wonderful served hot with rotis(since I cooked it till all the gravy had been absorbed by the cauliflower). I loved it with warm white bread. Thank you for sharing. This is a keeper!