Units
Scale
Ingredients
- 4 tbsp oil
- 1 large head of cauliflower (torn into medium chunks)
- 1 cup vegan yoghurt
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- salt + black pepper
- 1 tsp cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 2 cloves
- 4 medium sized onions (*see notes)
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 cup tinned chopped tomatoes
- 2 tsp kashmiri chilli powder (*see notes)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp dried methi
- 2–3 cups water (or more *see notes)
- 2 tbsp coriander leaves
Instructions
- Pan-roasting: Heat 2 tbsp of oil in a large pan, add in the torn cauliflower with a spinkle of salt and cook on medium-high flame with the lid on for 15-20 minutes or until the cauliflower is charred. Mixing often to prevent burning.
- Cauliflower marinade: Add vegan yoghurt, ground turmeric, chilli powder and black pepper into a bowl. Mix until well combined. Add in the charred cauliflower mix one more time. Set aside until needed.
- Bhuna Masala: In the same pan, heat 2 tbsp oil. Add cumin seeds, bay leaf, cloves and cinnamon stick. Cook for just under a minute or until fragrant. Mix in the finely chopped onions and cook until slightly golden. This will take around 5-7 minutes. Add in the garlic and ginger, cook for a few seconds. Add tinned tomatoes, ground coriander, ground cumin, salt and Kashmiri chilli powder. Mix to combine and cook on a low flame for 15-20 minutes. Mixing often. If you notice the masala sticking to the pan add in a splash of water to loosen up the mixture.
- Adding Cauliflower: Add in the marinated cauliflower, along with 2 cups of water. Bring to a boil, then simmer for 10 minutes or until cauliflower is fork-tender. If needed add some more water. Rub the dried methi in between your hands and into the curry. Mix and cook for another 3-5 minutes.
- Final touches: Remove from heat, sprinkle with coriander leaves and enjoy warm!
Notes
Kashmiri chilli powder – please DO NOT substitute this for more chilli powder. It will make your curry extremely spicy. I highly recommend buying some Kashmiri chilli powder as I use it often in my recipes. You can use cayenne powder, although that might alter the flavour of this curry slightly.
Water- you’ll need to add a splash of water here and there whenever the curry becomes a little dry or if the masala ever starts sticking to the pan. The amount needed also depends on how thick or thin you want the gravy to be!
Nutrition
- Calories: 180
Find it online: https://cookingwithparita.com/recipe/cauliflower-bhuna-masala/