Authentic Cauliflower Recipe- Indian Style with Jaggery & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Cauliflower Recipe – Indian Style with Jaggery & Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting Indian food that isn’t too complicated to make. This cauliflower recipe is exactly that – a flavourful, aromatic dish that’s become a real favourite in my kitchen. It’s a hug in a bowl, honestly! I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen.

Why You’ll Love This Recipe

This isn’t just any cauliflower recipe. It’s a beautiful blend of warm spices, a touch of sweetness from jaggery, and that incredible depth of flavour that only comes from cooking with love (and a few key techniques!). It’s perfect for a weeknight dinner, a festive gathering, or just when you need a little bit of spice in your life. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this magic:

• 1 medium cauliflower, cut into florets (about 600-700g)
• 8-10 garlic flakes
• 4 medium onions, chopped (about 300g)
• ¼ tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference!)
• ½ tsp coriander powder
• ¼ tsp cumin powder
• To taste salt
• 3 big tomatoes, chopped (about 400g)
• 1 pinch garam masala powder
• As needed oil (about 3-4 tbsp)
• ½ tsp jaggery (optional)
• Fresh coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients that really make this dish shine:

• Garam Masala: This isn’t just one spice, it’s a blend! Every family has their own secret recipe, but it generally includes cinnamon, cardamom, cloves, and black pepper. It adds a wonderful warmth and complexity. Don’t skimp on quality here – a good garam masala makes all the difference.
• Jaggery: This unrefined sugar is a staple in Indian cooking, especially in regions like Maharashtra and Gujarat. It has a lovely molasses-like flavour that adds a subtle sweetness and balances the spices beautifully. It’s totally optional, but I highly recommend it! If you can’t find jaggery, you can substitute with brown sugar or even a touch of honey.
• Blooming the Spices: We’re not just throwing spices into the pan willy-nilly! Sautéing them in oil releases their essential oils, creating a much more fragrant and flavourful base for the gravy. It’s a small step that makes a huge impact.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s blanch the cauliflower florets. Bring a pot of salted water to a boil and add the florets. Cook for 3-4 minutes, then drain and set aside. This helps them cook evenly and retain a nice bite.
2. Heat 1 tsp of oil in a pan and stir-fry the blanched florets for 4-5 minutes until they’re lightly golden. Remove and set aside – we’ll add them back later.
3. In the same pan, add another 1 tbsp of oil. Toss in the garlic flakes and sauté for 10-15 seconds until they become fragrant. Be careful not to burn them!
4. Add the chopped onions and fry until they turn translucent and softened. This usually takes about 5-7 minutes.
5. Now for the spice magic! Mix in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for about a minute, stirring constantly, to bloom the spices.
6. Add the chopped tomatoes and cook until the mixture thickens and the oil starts to separate from the sides. This takes around 8-10 minutes – patience is key here!
7. Return the fried cauliflower to the pan and mix well. Cover and cook on low heat for 3 minutes, allowing the flavours to meld.
8. Pour in ½ cup of water, add the jaggery (if using), and a pinch of garam masala. Simmer until the gravy reaches your desired consistency.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when stir-frying the cauliflower. Work in batches if necessary to ensure even cooking.
• Adjust the amount of red chili powder to suit your spice preference.
• For a richer flavour, you can add a tablespoon of cashew paste to the gravy.

Variations

• Vegan Adaptation: Simply skip the jaggery or use a vegan sugar substitute like maple syrup.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Regional Variations: In North India, you might find this dish made with a creamier tomato-based gravy. In South India, coconut milk is sometimes added for a richer, more fragrant flavour.
• Festival Adaptations: This dish is fantastic for festivals like Diwali or Holi. You can add a handful of peas or potatoes for extra heartiness.

Serving Suggestions

This cauliflower dish is incredibly versatile. It’s delicious served with:

• Steamed rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of cauliflower is best for this recipe? Any type of cauliflower will work, but I prefer using white cauliflower as it has a milder flavour.
• Can I use a pressure cooker to make this dish faster? Yes, you can! Sauté the onions and spices in the pressure cooker, then add the tomatoes, cauliflower, and water. Pressure cook for 2-3 whistles.
• What is the purpose of blanching the cauliflower? Blanching helps the cauliflower cook evenly and retain its vibrant colour.
• Can I skip the jaggery? What can I use as a substitute? Yes, you can skip the jaggery. Brown sugar, maple syrup, or even a tiny bit of honey can be used as substitutes.
• How can I adjust the consistency of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!