Cauliflower Curry Recipe | How To Make Cauliflower Masala Curry | Chef Varun Inamdar

4 months ago

Learn an easy way to make Cauliflower Curry with Chef Varun Inamdar on Get Curried.

"Cauliflower Curry with Peas and Potatoes: A cozy blend of cauliflower, peas, and potatoes cooked in aromatic spices, offering a comforting and flavorful meal. Cauliflower is rich in vitamins and antioxidants, supporting overall health and immunity."

Cauliflower Curry Recipe | How To Make Cauliflower Potato Curry | How To Make Cauliflower Curry | Cauliflower Potato Curry | Gobi Aloo Matar Curry | Gobhi Curry | Gobi Curry | How To Make Gobi Curry | How To Make Gobhi Curry | Gobi Matar Aloo Sabji | Cauliflower Recipes | Cauliflower Curry | Cauliflower Gravy | Chef Varun Inamdar | Get Curried | Cauliflower Aloo Curry | Cauliflower Aloo Matar Recipe | Cauliflower Aloo Sabzi Recipe | Cauliflower Aloo Masala Curry | Flower Gobi Recipe | Flower Gobi Gravy Recipe

Ingredients :
1 Onion (Roasted & Diced)
1 ½ Oil tbsp
Coconut (Roasted)
12-15 Garlic Cloves
Coriander leaves (Washed & Roughly Chopped)
2 Green Chillies (Slit)
1½ tsp Red Chilli Powder
1 tsp Garam Masala Powder
¼ Turmeric Powder
1 tsp Cumin Seeds
1 tbsp Oil
Add In The Prepared Paste
2-3 Dried Mangosteen Petals (Kokum)
1 Cauliflower (Cut Into Florets)
½ Fresh Green Peas
1 Potato (Cut Into Wedges)
2 Cups Of Water
Salt (As Per Taste)
Cook For 20 Minutes

Transcript

00:00Hello, you lovely people, this is me the Bombay Chef Varun Inamdar

00:02and welcome to Get Curried.

00:04Today's recipe is a classic from my home, a Cauliflower Curry.

00:09Well, traditionally, regionally, we call this

00:11Flour, Potato, Green Peas, Rassa.

00:15Let's begin.

00:20First of all, we'll make a paste of a Chana.

00:24Which classically means, let's begin with making a paste.

00:28Now, this paste is classically made with Coconut.

00:32Dry Coconut, which is also known as Copra.

00:34I'm going to char grill it and eventually, I'm going to roast it

00:38with Onions and Garlic and things like that.

00:40And run that into a slightly coarser paste.

00:43Let's first begin with the Copra or the Coconut.

00:47And char it on open flame.

00:50Well, the oil in the Coconut will also ensure that this starts

00:53charring quickly and also get flavoured.

00:56We keep turning this once twice over.

00:58And that's about it.

00:59Well, traditionally, this is of course done on charcoal.

01:03And in an open pit in the villages.

01:05But of course, because of constraints, we're doing this on an open flame like so.

01:09Let's move this aside, do not over burn it.

01:11Similarly, let's char the Onion from outside.

01:14While the Onion is getting charred, let's quickly start cutting

01:17the Coconut into pieces.

01:19Keep an eye on the Onion as well.

01:22Pull the charred Onion out.

01:24And holding it with a tong, let's cut this.

01:28Pieces that are eventually manageable to get ground.

01:32You know, the thin film between the petals is going to ensure that

01:36the Onion gets sticky or slippery, but just be careful.

01:39Let's place a pan on high flame and add in regular Vegetable Oil.

01:43Transfer in the Coconut and Onions.

01:46Time to add in some Cloves of Garlic.

01:49And we stir fry this on high flame till all of this

01:52turns wonderfully golden brown in colour.

01:54But this off goes the flame.

01:57And this gets transferred in another plate to ensure that this cools down

02:01completely because the next step is grinding.

02:04Once this cools down, carefully transfer all of this in the blending jar

02:08along with the Oil of course, because that's where the flavour lies.

02:11And add to it a couple of more ingredients.

02:14Beginning with Coriander Leaves, freshly picked, washed and hand toned.

02:19Couple of Green Chillies, snip this off.

02:22Couple of Green Chillies, snip this off, like so.

02:25Couple of spices, beginning with Red Chilli Powder.

02:28A combination of good colour and spice, Garam Masala Powder.

02:32A touch of Turmeric Powder.

02:34Untoasted Cumin Seeds.

02:36Let's cover this and grind this into a slightly coarser paste.

02:43Our Vatan, like I said, or Coconut Paste is done and ready.

02:47And as you see, it's slightly coarse.

02:49Let's now move on to the cooking process.

02:51First things first, we light the flame and add in Vegetable Oil.

02:56Before the oil begins to heat, let's transfer in our wet paste.

03:00And allow this to cook on high flame for roughly a minute.

03:04While this is cooking, I'm also going to add in couple of Petals of Kokum

03:08for that sourness in the recipe.

03:10Well, in case you cannot lay your hands on Kokum,

03:12do add in a couple of cubes of Tomatoes.

03:16Time to add in our Vegetables.

03:18Florets of Cauliflower.

03:21Along with this, Green Peas, fresh or frozen.

03:25And along with this, wedges of Potatoes.

03:29Let's add in 2 cups of Water.

03:331 tsp of Salt.

03:35And then, we mix this well.

03:37At this point in time, you whack the flame on high.

03:40And allow this to cook uncovered for at least 20 minutes.

03:48Our Flour, Batata, Mata, Rassa.

03:50Or our Coconut Scented Cauliflower Curry is done and ready.

03:54Well, make this for your family, make this for your friends.

03:56What's important is to serve this with hot steaming rice.

04:01Or if I may add, Bhakri.

04:03Well, there's nothing better than Bhakri, Rassa Bhaji,

04:07and a little bit of Kaushim Veer.

04:09This is Chef Varun Inamdar, signing off.

04:12Bye for now.

Cauliflower Curry Recipe | How To Make Cauliflower Masala Curry | Chef Varun Inamdar | Get Curried

Category

Transcript

Recommended