There are so many recipes of our favorite Indian cauliflower curry with each one having its own unique twist, that I like to keep adding new ones to my repertoire, especially when they are from friends and family. This is one such recipe. I had this delicious cauliflower curry at my friend Padmini’s home last week when she had me and our mutual friend Pallavi over for an impromptu weekday lunch. Padmini had made an array of delicious vegetarian dishes and this cauliflower dish was one of them.
I call Padmini’s dish Garam Masala Fennel Cauliflower. The spices in here are predominantly garam masala, turmeric and fennel seeds. Fennel seeds are what add a uniquely fresh fragrance and flavor that compliments the intense spiciness of the garam masala. The “masala” or spicy sauce is made up of garlic, ginger, onions, and tomatoes that all get cooked together with the spices to form the “secret sauce”.
The best part of this recipe is that the curry can be made in less than 30 minutes in three easy steps. How awesome is that! To get a delicious Indian curry so quick is a win/win in my book. Here is a recipe for Garam Masala Fennel Cauliflower courtesy of my friend Padmini.
Garam Masala Fennel Cauliflower
recipe courtesy of Padmini
- 1 large cauliflower cut into medium sized florets
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 inch piece of ginger peeled and finely grated
- 1 tomato finely chopped
- 1 tsp fennel seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder or paprika
- Juice of 1/2 lemon
- Fresh cilantro for garnish
- Heat 2 tbsp oil, add the fennel seeds and slightly brown them about 10 seconds. Next add the ginger, garlic and onions and cook until the onions are slightly browned. Add the garam masala, turmeric, chili power and crushed tomatoes and continue to cook for a couple of minutes until the tomatoes are tender. The masala (the spice mixture) is ready.
- Add the cauliflower and salt and mix into the masala. Cover and cook the cauliflower for 5 minutes until the cauliflower is tender but still al-dente. Taste for salt and adjust accordingly. Turn the stove off. Garnish with fresh cilantro and a squeeze of lemon juice. It’s ready!
- Serve as a side dish or with rice, daal or chapati.