Cauliflower, a humble vegetable often overlooked in favor of trendier options, is finally getting the recognition it deserves. And when paired with the bold flavors and spices of Indian cuisine, the results are nothing short of phenomenal. In this article, we’ll be exploring 20 mouthwatering Indian cauliflower recipes that will take your taste buds on a wild ride. From spicy curries to crispy fritters, and from comforting biryanis to flavorful kormas, we’ve got you covered. Whether you’re a seasoned cook or just looking for some inspiration in the kitchen, these recipes are sure to become new favorites.
Spicy Gobi Masala
This Spicy Gobi Masala recipe is a popular Indian dish that combines the tender flavor of cauliflower with the warmth of spices. The result is a deliciously flavorful and aromatic side dish or main course.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until lightly browned, about 5 minutes.
3. Add garlic, cumin, smoked paprika (if using), garam masala, and cayenne pepper. Cook for 1 minute.
4. Add cauliflower and stir to coat with the spice mixture.
5. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until cauliflower is tender.
6. Season with salt to taste.
7. Garnish with cilantro leaves before serving.
Cooking Time: 25-30 minutes
Cauliflower Pakora
Pakoras are a popular Indian street food, and this cauliflower version is a flavorful twist on the classic. With a crispy exterior and tender interior, these bite-sized treats are perfect for snacking or serving as an appetizer.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– 1/4 teaspoon chili powder
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, baking powder, salt, cumin seeds, coriander seeds, and chili powder.
2. Dip each cauliflower floret into the flour mixture, then into the yogurt-lemon juice mixture, and finally coat with the dry mixture again.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the coated cauliflower pieces in batches until they are golden brown and crispy (about 3-4 minutes per batch).
5. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Aloo Gobi
A classic North Indian dish, Aloo Gobi is a flavorful and aromatic vegetable curry made with potatoes, cauliflower, and a blend of spices.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– Salt, to taste
– 1 cup water or vegetable broth
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until translucent.
3. Add the garlic, cumin, and garam masala; cook for 1 minute.
4. Add the potatoes and cauliflower; stir well to combine.
5. Cook for 10-12 minutes or until the vegetables are tender.
6. Season with salt and add water or broth as needed to achieve desired consistency.
Cooking Time: 15-20 minutes
Gobi Manchurian
Gobi Manchurian is a popular Indian-Chinese fusion dish that combines the crunch of fried cauliflower with the savory flavors of soy sauce, garlic, and ginger. This recipe is a simplified version of the classic dish, perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 cup cornstarch
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons soy sauce
– 2 tablespoons tomato ketchup
– 1 tablespoon vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a bowl, mix together flour, salt, baking soda, and cornstarch.
2. Dip cauliflower florets into the mixture, shaking off excess.
3. Fry in hot oil until golden brown, about 3-4 minutes per batch.
4. Drain on paper towels and set aside.
5. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat.
6. Add garlic, ginger, soy sauce, ketchup, vinegar, sugar, salt, and pepper. Stir-fry for 2-3 minutes.
7. Add the fried cauliflower to the wok and toss to coat with the sauce.
8. Serve hot, garnished with scallions if desired.
Cooking Time: 20-25 minutes
Cauliflower Biryani
This recipe combines the nutty flavor of cauliflower with the aromatic spices of biryani, creating a unique and delicious dish perfect for vegetarians and non-vegetarians alike.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups of cooked basmati rice
– 1 tablespoon of vegetable oil
– 1 small onion, finely chopped
– 1 clove of garlic, minced
– 1 teaspoon of cumin seeds
– 1 teaspoon of coriander powder
– 1/2 teaspoon of turmeric powder
– Salt, to taste
– 2 tablespoons of lemon juice
– Chopped fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1 minute.
3. Add cauliflower and cook until tender, about 5 minutes.
4. Mix cooked rice with the cauliflower mixture.
5. Stir in lemon juice and adjust seasoning as needed.
6. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Gobi Paratha
A flavorful and savory flatbread from North India, Gobi Paratha is a popular accompaniment to various curries and stews. This simple recipe yields a delicious and flaky paratha filled with cauliflower (gobhi) goodness.
Ingredients:
– 2 cups whole wheat flour
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– 1 cup cauliflower florets, cooked and mashed
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of mashed cauliflower in the center of each circle.
7. Fold the dough over the filling and press edges to seal.
8. Cook on a non-stick skillet or griddle over medium heat for 30-40 seconds on each side, until golden brown.
9. Serve warm with your favorite curry or stew.
Cooking Time: 10-15 minutes
Cauliflower Curry
This recipe is a delicious and nutritious vegetarian option that combines the natural sweetness of cauliflower with the bold flavors of Indian spices. Perfect for a weeknight dinner or a special occasion, this cauliflower curry is sure to please.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add cauliflower and cook until slightly tender, about 5 minutes.
5. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let curry simmer for 15-20 minutes or until cauliflower is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
9. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 25-30 minutes
Gobi 65
Gobi 65 is a popular Indian snack that’s crispy on the outside and flavorful on the inside. This recipe transforms cauliflower florets into addictive fritters that are perfect for munching on.
Ingredients:
– 1 head of cauliflower, broken into small florets
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon red chili powder
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Chopped cilantro and lime wedges for garnish (optional)
Instructions:
1. In a bowl, mix together flour, baking powder, salt, and red chili powder.
2. Add cauliflower florets to the bowl and toss until they’re evenly coated with the dry mixture.
3. In a separate bowl, whisk together yogurt and lemon juice. Pour the wet mixture over the cauliflower and toss until well combined.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. When the oil is hot, add the cauliflower fritters in batches and fry for 3-4 minutes or until golden brown.
6. Remove the fritters from the oil with a slotted spoon and drain on paper towels.
7. Serve Gobi 65 hot with a sprinkle of cilantro and a squeeze of lime juice (if desired). Enjoy!
Cooking Time: 15-20 minutes
Cauliflower Tikka
Experience the flavors of India with this innovative cauliflower tikki recipe. A twist on traditional vegetable tikka, this dish is perfect for vegetarians and veggie lovers alike.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup breadcrumbs
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using).
3. Add cauliflower florets to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove cauliflower from the refrigerator and let it sit at room temperature for 15 minutes.
5. Dip marinated cauliflower into breadcrumbs, pressing gently to coat evenly.
6. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry cauliflower tikki until golden brown, about 3-4 minutes per side.
7. Serve hot with your favorite chutney or raita.
Cooking Time: 20-25 minutes
Gobi Keema
A flavorful and aromatic Punjabi dish, Gobi Keema is a classic chicken and cauliflower recipe that’s sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups cauliflower florets
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon cumin powder
– 1 tablespoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly.
4. Add chicken and cauliflower to the pan. Stir well to combine with the spice mixture.
5. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the cauliflower is tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Cauliflower Pulao
This cauliflower pulao recipe is a flavorful and aromatic rice dish that’s perfect for a weeknight dinner or a special occasion. With its creamy texture and subtle spices, it’s sure to become a family favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups of basmati rice
– 2 tablespoons of ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin seeds
– 1 teaspoon of coriander powder
– Salt, to taste
– 2 cups of water
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute.
4. Add the cauliflower florets, cumin seeds, coriander powder, and salt. Stir well.
5. Add the basmati rice and water to the saucepan. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 20-25 minutes
Gobi Methi
Gobi Methi Recipe
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A flavorful and aromatic Punjabi dish, Gobi Methi is a popular vegetable recipe made with cauliflower, fenugreek leaves, and a blend of spices. This simple yet mouthwatering dish is perfect for any occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup of fresh fenugreek leaves (methi)
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin seeds
– 1 teaspoon of coriander powder
– 1/2 teaspoon of turmeric powder
– Salt, to taste
– 2 tablespoons of vegetable oil
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and cook until they are translucent.
4. Add minced garlic and sauté for another minute.
5. Add cauliflower florets, fenugreek leaves, coriander powder, turmeric powder, and salt. Mix well.
6. Cook for 15-20 minutes or until the cauliflower is tender.
7. Serve hot with a squeeze of lemon juice, if desired.
Cooking Time: 20 minutes
Cauliflower Kofta
This recipe transforms cauliflower into a delicious, meatball-like snack that’s perfect for appetizers or as a main dish. With its crispy exterior and fluffy interior, you’ll be hooked!
Ingredients:
– 1 head of cauliflower
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese (vegetarian)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: your favorite marinara sauce or yogurt-based dip
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles cooked rice.
4. In a large bowl, combine processed cauliflower, breadcrumbs, Parmesan cheese, olive oil, onion, garlic, paprika, salt, and pepper. Mix well.
5. Form into 8-10 koftas and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 20-25 minutes
Gobi Fry
This Gobi Fry recipe is a flavorful and crunchy cauliflower dish that’s perfect as a side or main course. With its blend of spices, garlic, and ginger, this Indian-inspired recipe is sure to become a favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 tablespoon vegetable oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; sauté until fragrant (30 seconds).
3. Add the cauliflower florets; cook, stirring occasionally, until tender but still crisp (5-7 minutes).
4. Mix in the cumin, coriander, turmeric, and salt.
5. Stir-fry for an additional 2 minutes to combine flavors.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 10-12 minutes
Cauliflower Korma
Transform humble cauliflower into a rich and creamy Indian-inspired dish with this simple recipe.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon turmeric
– 1/2 cup heavy cream
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, cinnamon, cardamom, and turmeric. Cook for 1 minute.
4. Add cauliflower and cook, stirring occasionally, until tender, about 10-12 minutes.
5. Stir in heavy cream and season with salt to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: About 20 minutes
Gobi Mattar
This classic North Indian dish is a staple of vegetarian cuisine, combining the comforting flavors of cauliflower, peas, and aromatic spices. Gobi Mattar makes for a delicious and satisfying meal that’s quick to prepare.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup fresh or frozen green peas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons butter or ghee (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until lightly browned, about 5 minutes.
3. Add garlic, cumin, garam masala, turmeric, and salt. Cook for 1 minute.
4. Add cauliflower and peas. Stir well to combine.
5. Cook, covered, for 10-12 minutes or until the cauliflower is tender.
6. If desired, stir in butter or ghee to add richness.
7. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-22 minutes
Cauliflower Stuffed Paratha
Experience the magic of cauliflower-filled parathas, a delightful twist on traditional Indian flatbread.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon vegetable oil
– 1/4 cup lukewarm water
– 1 head of cauliflower, broken into florets
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and oil. Gradually add water and knead the dough for 5-7 minutes until smooth.
2. Divide the dough into 4 equal portions and roll out each portion into a thin circle (about 6 inches in diameter).
3. Place a tablespoon of cauliflower mixture in the center of each paratha.
4. Fold the dough over the filling, forming a triangle or square shape, and press edges to seal.
5. Cook the parathas on a non-stick skillet or griddle over medium heat for 1-2 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes (4-6 parathas)
Gobi Ka Achar
Gobi Ka Achar is a popular Indian condiment made by pickling cauliflower florets in a spicy mixture of oils, vinegar, and spices. This tangy and crunchy snack is perfect for accompanying chaat items or as a side dish for your favorite meals.
Ingredients:
– 1 medium-sized cauliflower
– 1 cup mustard oil or vegetable oil
– 1/2 cup white vinegar
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Cut the cauliflower into small florets and soak them in cold water for at least 30 minutes.
2. Drain the cauliflower and dry it with a paper towel.
3. Heat oil in a deep frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the cauliflower, vinegar, lemon juice, turmeric powder, red chili powder, and salt. Stir well to combine.
5. Cook on low heat for 10-15 minutes or until the cauliflower is tender and the mixture has thickened.
6. Let it cool before serving. Garnish with fresh cilantro, if desired.
Cooking Time: 20-25 minutes
Cauliflower Lentil Curry
This Cauliflower Lentil Curry is a vibrant and aromatic dish that combines the natural sweetness of cauliflower with the earthy flavor of red lentils, all wrapped up in a rich and creamy tomato-based sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to become a favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add the lentils, diced tomatoes, cauliflower florets, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and cook, covered, for 20-25 minutes or until the lentils are tender.
6. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Gobi Naan
A classic Punjabi flatbread, Gobi Naan is a flavorful and flaky treat that pairs perfectly with spiced curries and dips. This simple recipe yields a deliciously aromatic and crispy naan.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 3/4 cup lukewarm water
– 1 tablespoon ghee or vegetable oil
– 1/2 cup cauliflower florets (Gobi)
– Chaat masala, to taste (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add lukewarm water and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Place a few cauliflower florets in the center of each naan.
7. Fold the naan in half and press the edges to seal.
8. Brush with ghee or oil and sprinkle chaat masala (if using).
9. Cook on a preheated non-stick skillet or tava over medium heat for 1-2 minutes per side, until golden brown.
Cooking Time: 10-12 minutes
Summary
Discover the flavorful world of Indian cuisine with these 20 spicy cauliflower recipes! From classic dishes like Spicy Gobi Masala and Cauliflower Curry, to innovative twists like Cauliflower Tikka and Gobi 65, there’s something for every palate. Learn how to make popular street foods like Cauliflower Pakora and Gobi Paratha, or try your hand at more complex dishes like Cauliflower Biryani and Cauliflower Pulao. With a variety of spice levels and cooking methods, these recipes are sure to satisfy any craving for Indian cuisine.
