Cauliflower curry is a long-awaited post since easter. I wanted to post it before easter. But then got busy and followed by fever after easter. It’s a tasty recipe, even when am typing about it am all excited. This is a great freezer recipe to make ahead for weekday nights and its one of the quick recipes.
It has a few handful of ingredients for a mouth-watering recipe and can be made in 20-30 mins.
1 large red or yellow onion chopped
2 medium-sized tomatoes chopped
1 tbsp of ginger-garlic paste
1 tsp of cashew paste
2 cups of cauliflower, bite size
1 pinch of turmeric
1 tsp of cumin, coriander, garam masala and chili powder each
Handfull of cilantro, chopped
Salt to taste
Bring 3 cups of water to boil.
Add chopped onion to a skillet on medium flame with some oil. Add a pinch of salt and let the onions caramelize a little. It might take about 6-7 mins. Using yellow onion makes the dish look pretty.
Add the cauliflower to boiling water with salt and turmeric powder. Let it cook for about 5 mins.
Add ginger garlic paste to onions and cook for about 5 mins. ( Till the raw smell has gone)
Add tomatoes and let it cook. Finally add all the spice powders and saute it for about 2 mins.
Finally add the cooked cauliflower and simmer for 5 more mins. Stir now and then. Mix in the cashew paste and add salt to taste. Let it simmer for five more mins and serve hot.
It’s an awesome curry for sandwich, parotta, roti, idly, rice and dosa. For some reason I like it more with dosa. It elevates to another level. You can also use the same masala with different vegs. You could just add some of the frozen stir-fry vegs too (Awesome with rice for lunch).
Cashew paste – soak it over night and grind or just soak in hot water for ten mins and grind.
Ginger-Garlic paste – equal amounts of ginger and garlic + 1 tsp of oil. Grind it to a fine paste.
Both pastes can be made before hand and stored in refrigerator.(In an airtight container or in an ice cube tray in freezer).