How do you cook cauliflower curry?

Answer 1

2 Tbs oil
1 Tbs curry powder (or to taste)
4 potatoes, cubed
2 cans chopped tomatoes
salt to taste

Heat oil in pan.
Add the curry powder and stir
Add the potato cubes and salt, mix well.
Add the canned tomatoes.
Cook covered stirring occasionally on medium high heat, until the potatoes are cooked.

Answer 2

The recipe is widely available on the internet. I can tell you the way I do it.

To serve two, you need:

Cauliflower: 250 grams

Potato: 1 unit (large size) or 2 units (medium size)

Cumin seeds: 1/2 tsp

Coriander powder: A pinchful

Turmeric powder: 1 tsp

Green chilly: 1

Red dried chilly: 2 medium size (or, 1/2 tsp red chilly powder)

Oil: 2 tbsp

Sugar: 1 tsp

Salt: Your taste

Preparation:

Peel the potato. Dice it into 8.

Cut the cauliflower in 2" florets. Discard the leaf and stem portions.

In a wok, heat the oil on high flames.

Add the cauliflower florets and fry till the flowers turn golden brown (be gentle with stirring the florets, because they tend to disintegrate if you are rough with the frying).

Take the florets out and keep aside.

Add the potato pieces in the wok to fry them in the leftover oil. Fry until they are golden brown.

Take the potato out and keep aside.

The oil is still hot. Crack the dried red chillies in halves and add to the oil. Now, add cumin seeds, turmeric powder, coriander powder, and mix them well in medium flame for a few seconds.

Add the fried cauliflower and potato pieces, and mix well.

Add two cups of warm water.

Slit open the green chilly and add it in.

Add the sugar (optional, but recommended).

Add salt to taste.

Cover the wok and let it simmer on medium flame for 15-20 mins. Check if the potato is well cooked.

We are done. If, however, you feel the curry is a bit too thin for your liking, add some flour (1 tbsp) and mix well. This makes the curry thick.

Hope this helps. Bon appétit!

Answer 3

i make a nice, mild cauliflower curry with chicken ( you can leave this out if you wish) . I start by gently simmering two chicken legs including thighs in garam masala. When they are soft and about 75 % cooked I remove the bones and chop the chicken into inch sized chunks and now add it to a large frying pan. In the pan I now add about an equal amount of cauliflower florets, a medium potato and a large onion, in chunks. I also add 3 garlic loves roughly chopped . Now i cover this mix with a 12 oz jar of Rasm's Yellow curry. I let everything simmer, covered, on low heat for about an hour. After occasional stirring, you have a very nice and simple cauliflower curry.