Authentic Cauliflower Recipe- Sesame & Spice Masala Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Cauliflower Recipe – Sesame & Spice Masala Indian Style

Introduction

There’s just something about a simple vegetable, transformed by a beautiful blend of spices, isn’t there? This Cauliflower Sesame & Spice Masala is one of those dishes that always feels like a warm hug. I first made this when I was trying to recreate a dish my grandmother used to make – she always had a knack for coaxing incredible flavour out of everything! It’s become a family favourite, and I’m so excited to share it with you. It’s surprisingly easy to make, packed with flavour, and a wonderful way to enjoy cauliflower.

Why You’ll Love This Recipe

This isn’t your average cauliflower dish! The sesame oil base gives it a lovely nutty aroma, while the homemade spice blend (masala) is what really makes it sing. It’s a dry-ish preparation, meaning it’s not swimming in sauce, which lets the flavour of the cauliflower and spices shine through. Plus, it’s a fantastic side dish or even a light meal on its own.

Ingredients

Here’s what you’ll need to create this flavourful cauliflower dish:

• 500 grams cauliflower, cut into florets
• 1 tablespoon sesame oil
• 0.5 teaspoon cumin seeds
• 2 sprigs curry leaves
• 10 cloves garlic, crushed
• 1 onion, sliced
• 1 teaspoon salt
• 2 tomatoes, chopped
• 2 teaspoon fennel seeds
• 2 tablespoon khus khus (white poppy seeds)
• 2 teaspoon black pepper
• 0.5 inch piece cinnamon
• 0.5 star anise
• 2 sprigs coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

• Sesame Oil: Don’t skip this! It’s the foundation of the flavour profile. If you can find Indian sesame oil (til ka tel), even better – it has a more pronounced aroma.
• Khus Khus (White Poppy Seeds): These add a lovely texture and subtle nutty flavour. You can usually find them at Indian grocery stores. Don’t worry, they don’t have the same effect as black poppy seeds!
• Curry Leaves: Fresh curry leaves are best, and they really elevate the dish. If you can’t find them fresh, dried will work in a pinch, but use about half the amount.
• Masala Blends & Regional Variations: Every family has their own spin on masala! Feel free to adjust the spices to your liking. Some people add a pinch of turmeric to the dry roast, or a little bit of red chilli powder for heat. In South India, you might find a touch of fenugreek added to the blend.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the masala. Dry roast the fennel seeds, khus khus, black pepper, cinnamon, and star anise on low heat for 3-4 minutes, until fragrant. Keep a close eye – you don’t want them to burn! Once cooled, grind them into a fine powder.
2. While the masala cools, soak the cauliflower florets in a bowl of water with 1 teaspoon of turmeric and salt for about 15 minutes. This helps remove any impurities. Then, drain well and set aside.
3. Heat the sesame oil in a pan over medium heat. Add the cumin seeds and curry leaves. Let them sizzle for about 30 seconds, until fragrant.
4. Add the sliced onion and salt. Sauté for 3-4 minutes, until the onion softens and turns translucent.
5. Stir in the chopped tomatoes and cook for another 3 minutes, until they become mushy and softened.
6. Now, add the prepared masala powder and cook for 1-2 minutes, stirring constantly. This blooms the spices and releases their flavour.
7. Add the drained cauliflower florets and ½ cup of water. Cover the pan and simmer for about 10 minutes, or until the cauliflower is tender but still has a bit of bite.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the cauliflower. Work in batches if necessary to ensure even cooking.
• The key to a good masala is to roast the spices gently. You want them fragrant, not burnt.
• Adjust the water amount depending on how dry you like your cauliflower.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavour, reduce the amount of black pepper. For a spicier kick, add a pinch of red chilli powder to the masala. My friend, Priya, loves to add a finely chopped green chilli when she sautés the onions!
• Festival Adaptations – Navratri/Fasting Friendly: During Navratri fasting, you can skip the onion and garlic. The dish will still be delicious with the spices and cauliflower.

Serving Suggestions

This cauliflower masala is fantastic as a side dish with roti, paratha, or rice. It’s also delicious on its own as a light lunch or dinner. A dollop of plain yogurt on the side can be a lovely cooling contrast.

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

• Is this dish best served immediately? Yes, it’s best enjoyed fresh, but leftovers are still tasty!
• Can I use frozen cauliflower? You can, but the texture might be slightly different. Make sure to thaw it completely and pat it dry before using.
• What is Khus Khus and where can I find it? Khus khus are white poppy seeds, commonly used in Indian cuisine. You can find them at Indian grocery stores or online.
• How can I adjust the spice level? Reduce or increase the amount of black pepper, or add a pinch of red chilli powder.
• Can I make this ahead of time? You can prepare the masala powder ahead of time and store it in an airtight container. The rest of the dish is best made fresh.