Spicy Cauliflower Recipe – Amchur & Chili Masala Indian Style

Last Updated on 2 months by Neha Deshmukh

Spicy Cauliflower Recipe – Amchur & Chili Masala Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that packs a punch. This spicy cauliflower recipe is exactly that – it’s become a regular on my dinner table, and I’m so excited to share it with you. It’s a vibrant mix of textures and tastes, with a lovely tang from the amchur (dry mango powder) that just elevates everything. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. It’s quick to make – ready in under 30 minutes! – and incredibly satisfying. The pan-searing gives the cauliflower a beautiful caramelization, while the spice blend is just chef’s kiss. It’s a fantastic way to enjoy a vegetable, even if you’re not usually a huge cauliflower fan. Plus, it’s easily adaptable to your spice preference, making it perfect for everyone.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 head cauliflower (cut into florets) – about 500g
• To taste oil – I prefer a neutral oil like sunflower or canola (about 2-3 tablespoons)
• To taste salt – start with ½ teaspoon and adjust
• To taste red chili powder – Kashmiri chili powder is great for color and mild heat
• To taste dry mango powder (amchur) – about 1-2 teaspoons
• To taste chat masala – about 1 teaspoon
• 1 onion (sliced, optional)
• For garnish: fresh cilantro

Ingredient Notes

Let’s talk ingredients! Cauliflower is the star, of course. Try to get a firm, tightly packed head for the best texture.

Now, about that amchur… this is where the magic happens! Amchur is essentially dried, powdered mango, and it’s a staple in North Indian cuisine, especially in dishes where you want a tangy flavor. It adds a lovely fruity sourness that balances the spice beautifully. You can find it at most Indian grocery stores, or online.

And chili powder? Oh, the options! In India, we use a lot of different chili powders. Kashmiri chili powder gives a vibrant red color and mild heat. For more heat, you can add a pinch of cayenne pepper or use a hotter variety of Indian chili powder like Byadgi. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse those cauliflower florets and pop them into a microwave-safe bowl. Add a little salt, cover, and microwave for 3 minutes. This gives them a head start and ensures they cook evenly. They should be slightly tender, not fully cooked.
2. Drizzle the cauliflower with oil and sprinkle with red chili powder and a little more salt. Give it a good toss to make sure everything is coated.
3. Heat a little more oil in a non-stick skillet over medium heat. Add the cauliflower and pan-sear, pressing down gently with a spatula to get those beautiful caramelized edges. This takes about 8-10 minutes, flipping occasionally.
4. (Optional, but highly recommended!) In the same skillet, once the cauliflower is done, caramelize the sliced onions with a pinch of salt until they’re golden brown and sweet. My grandmother always added this, and it just makes the dish extra special.
5. Arrange the caramelized onions on a serving plate. Top with the seared cauliflower.
6. Now for the flavor bomb! Sprinkle generously with amchur, red chili powder, and chat masala. Don’t be shy!
7. Finally, garnish with fresh cilantro and serve hot with your favorite chutney.

Expert Tips

• Don’t overcrowd the skillet when searing the cauliflower. Work in batches if necessary to ensure even browning.
• Pressing down on the cauliflower while searing helps it caramelize properly.
• Taste as you go! Adjust the salt, chili powder, and amchur to your liking.

Variations

• My friend Priya loves to add a squeeze of lemon juice at the end for an extra zing.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) while searing the cauliflower.
• I sometimes add a sprinkle of cumin powder to the spice blend for a warmer flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Kashmiri chili powder only, and reduce the amount to ¼ teaspoon. Skip any additional cayenne pepper.
• Medium: Use ½ teaspoon Kashmiri chili powder and a pinch of cayenne pepper.
• Hot: Use 1 teaspoon Kashmiri chili powder and ½ teaspoon cayenne pepper, or use a hotter variety of Indian chili powder.

Festival Adaptation (Navratri/Fasting Friendly – using appropriate oil)

During Navratri fasting, you can make this dish using sendha namak (rock salt) instead of regular salt and using an allowed oil like peanut or sunflower oil.

Serving Suggestions

This spicy cauliflower is fantastic as a side dish with dal and rice, roti, or even as a part of a larger Indian thali. It also makes a great appetizer! I love serving it with a cooling mint chutney.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

What is the best way to cut a cauliflower for even cooking?

Cut the cauliflower into florets of roughly the same size. This ensures they cook at the same rate.

Can I roast the cauliflower instead of pan-searing it?

Absolutely! Toss the cauliflower with oil and spices, then roast at 200°C (400°F) for 20-25 minutes, flipping halfway through.

What is Amchur and can I substitute it with anything?

Amchur is dried mango powder. If you can’t find it, you can substitute with a tablespoon of lemon juice or tamarind paste, but the flavor won’t be quite the same.

How can I adjust the spice level of this dish?

Adjust the amount of red chili powder and cayenne pepper to your liking. Start with a small amount and add more as needed.

What is the best chutney to serve with this spicy cauliflower?

Mint chutney is a classic pairing! But you could also use coriander chutney or even a sweet tamarind chutney to balance the spice.

Can I prepare the onions ahead of time?

Yes, you can slice the onions ahead of time and store them in an airtight container in the refrigerator. They might be a little strong in flavor, but they’ll still taste great when caramelized.

Enjoy! Let me know in the comments how it turns out for you. I can’t wait to hear what you think!