Go Back
Plated homestyle Indian cauliflower curry with tender florets in a rich tomato gravy, served with rotis.
Print
Homestyle Cauliflower Curry (Gobi Curry)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Cauliflower Curry Recipe is one of the famous Indian dishes.

Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Keyword: cauliflower curry, Cauliflower Curry Recipe, everyday Indian curry, gobi curry, gobi sabzi with gravy
Servings: 4
Calories: 260 kcal
Author: Uppada Lakshmi
Ingredients
  • 500 g cauliflower 1 medium head, cut into bite-sized florets
  • 4 cups warm water for soaking
  • 1/2 tsp turmeric powder divided: 1/4 tsp for soak, 1/4 tsp for curry
  • 1.5 tsp salt divided: 1/2 tsp for soak, 1 tsp for curry, adjust to taste
  • 2 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves 8–10 leaves
  • 1 large onion finely chopped (approx. 150 g)
  • 1 tbsp ginger-garlic paste
  • 1 –2 green chilies slit
  • 2 medium tomatoes finely chopped (approx. 200 g)
  • 1.5 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 to 1.5 cups warm water
  • 2 tbsp fresh coriander leaves finely chopped
Instructions

  1. Clean Cauliflower: Soak florets in 4 cups warm water with 1/4 tsp turmeric and 1/2 tsp salt for 5 minutes. Drain thoroughly.

  2. Temper: Heat 2 tbsp oil in a pan over medium heat. Crackle mustard seeds (10 seconds), then add cumin seeds and curry leaves.

  3. Sauté Aromatics: Add chopped onions and green chilies. Sauté 5–7 minutes until light golden. Add ginger-garlic paste; sauté 1–2 minutes until fragrant.

  4. Build Masala: Add tomatoes, remaining 1/4 tsp turmeric, Kashmiri chili powder, coriander powder, cumin powder, and 1 tsp salt. Cover and cook 5–6 minutes on medium-low until tomatoes soften and oil separates at edges.

  5. Coat: Add drained cauliflower florets. Sauté gently on medium heat for 2–3 minutes until evenly coated in masala.

  6. Simmer: Add 1 to 1.5 cups warm water. Bring to a boil, then cover and simmer on medium-low for 10–12 minutes until florets are fork-tender but hold their shape.

  7. Finish: Stir in 1/2 tsp garam masala. Garnish with chopped coriander leaves. Cover and rest for 5 minutes off heat before serving.

Recipe Notes

  • Cut florets into uniform 1.5 to 2-inch pieces so stems and heads cook at the same rate.

  • For roti pairing, use 1 cup water for a thick semi-dry gravy. For rice pairing, use 1.5 cups water.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently in a pan with 2 tablespoons of warm water. Freezing is not recommended.