Cauliflower Vindaloo

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • Cauliflower - 1, cut into pieces
  • Marinade: Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 2 tsp
  • Turmeric powder - 1 tsp
  • Dry red chillies - 10
  • Coconut, grated - 1/3 cup
  • Fresh ginger-garlic paste - 1 tbsp
  • Oil - 5 tbsp
  • Cinnamon - 1" stick
  • Cloves - 6
  • Onions - 1 cup, finely chopped
  • Red paprika - 1 tbsp
  • Jaggery - 1/2 tsp
  • Water - 1 cup
  • Juice of 1 lemon
  • Salt to taste

How to Make Cauliflower Vindaloo

  • Mix the coriander, cumin, mustard, coconut and red chillies and grind to a fine powder.
  • Mix in turmeric, lime juice and half of the ginger-garlic paste. Coat the cauliflower well with the mixture, cover and marinate for an hour.
  • Heat oil in a pan over medium flame. Add the cloves, cinnamon and onions. Fry until light brown.
  • Add the remaining ginger-garlic paste and the marinated cauliflower. Cook for 4-5 minutes.
  • Add paprika, jaggery, salt and the extra marinade and bring the contents to a boil.
  • Cook on medium until the cauliflower pieces become tender.

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