Cauliflower Bhurji

Recipe by
Total Time:
2-3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1.5 cup - grated Cauliflower
  • 1/2 cup - Green Peas, thawed
  • 1 - large Onion, chopped
  • 1 - large Tomato, chopped
  • 1 tbsp - Ginger Garlic paste
  • 1/2 tsp - Asafoetida
  • 1 tsp each - Cumin seeds, red chilli powder, turmeric, coriander powder
  • Slat to taste
  • 2 tsp - Oil
  • 2-3 - Green Chillies, chopped small
  • Black pepper to garnish
  • 1 tsp - Garam Masala
  • Spring Onion to garnish ( optional )
  • Cilantro leaves to garnish

How to Make Cauliflower Bhurji

  • Wash cauliflower with warm water, grate it and drain well.
  • Now heat 1 tsp oil in another pan and roast grated cauliflower for 5-6 min on medium flame so that it gets dry and fluffy.
  • Keep aside once done.
  • Now heat 1 tsp oil in a pan, splutter cumin seeds and add asafoetida to it.
  • Add chopped onion and saute till brown.
  • Add ginger garlic paste and fry for a minute on low flame.
  • Then add tomatoes and green chilies, cook covered for 4-5 minutes stirring in between.
  • Add all the spices except garam masala and black pepper, combine well and cook again for 2-3 more minutes till the masala gets cooked.
  • Now add peas and cook covered for another 3- 4 minutes till it gets slight tender. It might take longer if using fresh peas; you just need to get them almost cooked not completely mashed up.
  • Add in grated cauliflower and give a gentle toss, don't mix it hard else it will result in mushy cauliflower.
  • Cook it uncovered for next 3-4 minutes, folding gently in between.
  • Turn off the flame and add garam masala to the dish.
  • Serve hot garnishing with black pepper, cilantro and spring onion.