Cauliflower Gravy

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Cauliflower Gravy is easy to make and delicious to taste and eat with either parathas or rice and curds. Firstly, to make Cauliflower Gravy, you need to soak the cashew nuts in milk for about half an hour.

Next, in a mixer, you need to take milk, the soaked cashews, chilli powder, turmeric power, garam masala, cumin, cardamom, and cinnamon, and grind them all into a fine paste. Keep aside the fine paste for later. Next, the cauliflower needs to be soaked in water with a pinch of salt and kept aside. Next take cut chillies, chopped ginger and garlic in a pan with heated oil and fry until the garlic changed colour to a brownish shade. Next, the ground paste, salt, water, and tomato puree need to be added to it and it needs to boil well.

Next, the paneer, peas and cooked cauliflower needs to be added to the mixture, before covering the pan and cooking the curry on medium flame till it thickens. Adding a dash of lemon juice will lend an extra zing to the curry. Garnish with coriander and serve with chapatti, naan or jeera rice. Yum!

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - cauliflower
  • 1/4 cup - peas
  • 1 tsp - garlic (finely chopped)
  • 1 inch piece - ginger (finely chopped)
  • 2 - green chillies or adjust to your taste
  • 1 cup - tomato puree
  • 1 tbsp - cashew nut
  • 1 inch piece - cinnamon
  • 2 - cardamoms
  • 1 tsp - cumin
  • 1 tsp - garam masala
  • 1 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 4 tbsp - milk
  • 5 cups or less - water (adjust to get gravy consistency)
  • 1/4 cup - paneer (grated)
  • 1 tbsp - oil
  • Salt, as required
  • 1/4 cup - coriander (finely chopped)
  • 1 tsp - lemon juice

How to Make Cauliflower Gravy

  • Soak the cashew in milk for 30 minutes.
  • In a mixer, take cinnamon, cardamom, cumin, garam masala, turmeric powder, chilli powder, soaked cashews and milk. Grind them to a fine paste, keep aside.
  • Cook cauliflower with a pinch of salt and keep aside.
  • In a pan, heat oil, then add garlic, ginger and cut chillies. Fry well till garlic changes to brown colour.
  • Add the ground mix, tomato puree, water and salt. Allow it to boil well.
  • Now, add the cooked cauliflower, peas and paneer.
  • Cover the pan and cook on medium flame till the contents thicken.
  • Add the lemon juice and mix well.
  • Garnish with coriander.
  • Serve hot with naan, chapatti etc.
  • Recipe courtesy: Nithu's Kitchen