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CAULIFLOWER CURRY RECIPE

Tangy and creamy, this unique curry is finely flavoured with fennel seeds.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1/2 Cauliflower, florets
  • 2 to 3 medium size potatoes peeled (cut into cubes)
  • 1 to 2 Onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 tbsp vegetable oil
  • 2 tbsp Knorr Royal Vegetable Masala
  • 1 to 2 tomatoes, chopped
  • 2 tbsp coriander leaves
  • 1 tbsp chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp Turmeric powder
  • ½ tsp cumin seeds
  • Salt to taste

  • 1 Cut cauliflower in small florets and cut potatoes into small pieces.
  • 2 Finely chop onion and tomatoes.
  • 3 Heat oil in pan and add cauliflower. Cook until half done.
  • 4 Add salt, turmeric and sauté for 10 minutes.
  • 5 Keep the cauliflower aside and in same pan add potatoes and fry until golden brown. Keep the potatoes aside.