Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry


4 people made this

Cauliflower in yoghurt is a popular Indian curry dish but the technique works just as well with other vegetables if you want to try.


Serves: 2 

  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 cinnamon stick
  • pinch asafetida (optional)
  • 1 large onion, sliced
  • 1 clove garlic, finely diced
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 cup (250ml) water
  • 250g cauliflower florets
  • 125ml plain yoghurt
  • 1/2 cup (125ml) buttermilk
  • black pepper, to taste

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the oil in a saucepan. Add mustard seeds, cumin seeds, coriander seeds, cinnamon stick and asafetida and fry until the seeds start to pop.
  2. Add the onion, garlic, turmeric, salt and bay leave. Saute gently until the onion is transparent. Add the cauliflower and water. Stir well, cover and cook 20 minutes until the cauliflower is starting to fall apart.
  3. Remove from heat and stir in the yoghurt and buttermilk. Reheat not quite to a boil. Remove the cinnamon stick and bay leaf, add salt and pepper to taste.

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