Panch Phoron Cauliflower Recipe – Authentic Indian Dry Curry

Last Updated on 4 months by Neha Deshmukh

Panch Phoron Cauliflower Recipe – Authentic Indian Dry Curry

Hey everyone! If you’re looking for a flavorful, easy Indian side dish that’s packed with warmth and spice, you have to try this Panch Phoron Cauliflower. It’s a dry curry – meaning it’s cooked without a gravy – and it’s absolutely delicious with roti, rice, or even just on its own. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and uses simple ingredients you likely already have in your pantry. But the real magic is in the panch phoron, a unique spice blend that gives this dish an incredibly aromatic and authentic flavor. It’s a fantastic way to experience the diverse flavors of Indian cuisine without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Panch Phoron Cauliflower:

• 3 tbsp light cooking oil (like vegetable or canola)
• 2 tsp panch phoron mix
• 1 large onion, finely chopped (about 200g)
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• ½ tsp turmeric powder
• ½ tsp red chilli powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tsp amchoor powder (dry mango powder)
• 2 tbsp tomato paste
• 1 large head of cauliflower, cut into small florets (about 700g)
• Water, as needed (2-3 tbsp)
• Salt, to taste
• Finely chopped fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure this recipe turns out perfectly:

• Panch Phoron: This is the star of the show! It’s a whole spice blend typically made up of five seeds: fenugreek, nigella, cumin, mustard, and fennel. It’s commonly used in Bengali and Eastern Indian cuisine. You can usually find it at Indian grocery stores, or online. The aroma when it blooms in hot oil is just incredible.
• Cauliflower: Fresh cauliflower is best for this recipe. Look for a firm, heavy head with tightly closed florets. Frozen cauliflower can work in a pinch (see FAQs!), but the texture won’t be quite the same.
• Tomato Paste: Don’t skimp on the tomato paste! A good quality paste adds a lovely depth of flavor and richness to the dish. I prefer using a double-concentrated paste for a more intense tomato flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick pan over medium-high heat. Once hot, add the panch phoron mix and let it sizzle for about 10 seconds. You’ll know it’s ready when you can smell the beautiful aroma! Be careful not to burn it.
2. Add the chopped onions, ginger, and garlic to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and turn a lovely golden brown.
3. Now, stir in the turmeric powder, red chilli powder, coriander powder, amchoor powder, and tomato paste. Cook for another minute, stirring constantly, to blend all those wonderful flavors together. This is where the kitchen really starts to smell amazing!
4. Add the cauliflower florets to the pan and toss to coat them evenly with the spice mixture. Make sure every floret is nicely covered.
5. Cover the pan and cook for 5-6 minutes, stirring occasionally. This helps the cauliflower steam and cook through. If the spices start to stick to the pan, add 2-3 tablespoons of water to prevent burning.
6. Season with salt to taste and mix well. Give it a final stir and cook for another minute or two, until the cauliflower is tender-crisp.
7. Garnish with fresh cilantro and serve warm!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the cauliflower in batches to ensure it cooks evenly.
• Adjust the spice level to your liking. If you prefer a milder dish, reduce the amount of red chilli powder.
• For a more intense flavor, you can dry roast the panch phoron seeds for a minute before adding them to the oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tomato paste doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. Start with ¼ tsp of red chilli powder for a mild dish, and add more to taste.
• Gluten-Free Note: This recipe is naturally gluten-free.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a satvik (pure) version of this dish, perfect for fasting.

Serving Suggestions

This Panch Phoron Cauliflower is incredibly versatile! Here are a few ideas:

• Serve it with warm roti or paratha for a classic Indian meal.
• Enjoy it with steamed rice and a side of raita (yogurt dip).
• It’s also delicious as a side dish with dal (lentils) and other Indian curries.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Q: What is Panch Phoron and where can I find it?

A: Panch Phoron is a Bengali spice blend made of five seeds – fenugreek, nigella, cumin, mustard, and fennel. You can find it at Indian grocery stores or online retailers.

Q: Can I use frozen cauliflower for this recipe?

A: Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the pan. The texture will be slightly softer than using fresh cauliflower.

Q: How can I adjust the spice level of this dish?

A: Easily! Reduce or increase the amount of red chilli powder to suit your taste.

Q: What is amchoor powder and can I substitute it?

A: Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute it with a squeeze of lemon juice.

Q: Can this dish be made ahead of time?

A: Yes, you can make it a day ahead! The flavors actually develop even more overnight. Just reheat it gently before serving.

Q: What is the best type of oil to use for authentic flavor?

A: While any light cooking oil works, using mustard oil (if you enjoy the flavor) will give you the most authentic taste.