I wonder if there's anyone who doesn't love cauliflower? It's such a versatile and healthy vegetable that can be used to make a variety of dishes and pairs well with other veggies too. I love it any form - be it a simple stir fry, curry, paratha or the more indulgent ones like manchurian, pakoda or gobi 65. Most days, I make a simple stir-fry or a simple curry with onion tomato base or my all-time favorite - cauliflower kurma.
Today's recipe is a spicy and delicious cauliflower curry flavored with pickling spices. The cauliflower florets are cooked in a onion-tomato gravy with pickling spices. The pickling spices add a unique flavor to the curry and don't skip the lemon juice at the end which adds more pickle flavor. The curry is quite spicy from the chillies and other spices, so please adjust them accordingly to adjust your palate. Serve hot with chapathi / roti, naan or rice.
Notes and Tips
- If you prefer less spice, reduce the number of red chillies.
- Take care not to overcook the vegetable. Stir once or twice in between, to make sure its evenly cooked.
- I used 2 large tomatoes to make the puree. You can also dilute 2 tbsp tomato paste with water to make ¾ cup puree.