Authentic Cauliflower Recipe with Butter Ghee & Cream – Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Cauliflower Recipe With Butter Ghee & Cream – Indian Style

Introduction

There’s just something so comforting about a simple, flavorful vegetable dish, isn’t there? This cauliflower recipe is one of those dishes that always hits the spot. It’s creamy, subtly spiced, and incredibly easy to make – perfect for a weeknight dinner or a festive gathering. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it’s become a family favorite ever since! It’s a beautiful example of how simple ingredients, treated with a little love, can create something truly special.

Why You’ll Love This Recipe

This isn’t your average cauliflower dish! The combination of butter ghee, aromatic spices, and a touch of fresh cream elevates it to something truly special. It’s:

• Quick & Easy: Ready in under 30 minutes.
• Flavorful: A beautiful balance of subtle spice and creamy richness.
• Versatile: Pairs perfectly with rice, roti, or naan.
• Comforting: A warm and satisfying dish that feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to bring this delicious cauliflower recipe to life:

• 500 grams cauliflower, broken into florets and halved
• 2 teaspoons butter ghee
• 1 small onion, finely chopped
• 2 bay leaves
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 green chillies, slit lengthwise (adjust to your spice preference!)
• ¼ cup fresh cream
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Butter Ghee: This is key to the flavor. Ghee adds a nutty, aromatic richness that butter just can’t match. If you’re new to ghee, it’s clarified butter – you can find it at most Indian grocery stores, or even make your own!
• Cumin Seeds: Don’t skip toasting these! Toasting releases their essential oils, giving them a much more intense flavor. You’ll know they’re ready when they become fragrant and slightly darker.
• Curry Leaves: These little leaves pack a huge punch of flavor. They have a unique, slightly citrusy aroma. If you can’t find fresh curry leaves, you can sometimes find dried ones, but fresh is always best.
• Cream Usage: Cream in Indian cooking varies regionally. Some families use a generous amount for a very rich dish, while others prefer just a swirl. Feel free to adjust the ¼ cup to your liking – start with less and add more until you reach your desired level of creaminess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your cauliflower. Break it down into bite-sized florets and cut each floret in half. This helps them cook evenly and absorb all those lovely flavors.
2. Now, heat the butter ghee in a pan over medium heat. Once melted, add the cumin seeds. Let them sizzle and pop for about 30 seconds, until they become fragrant.
3. Add the bay leaves, chopped onion, green chillies, and curry leaves to the pan. Sauté until the onions turn a beautiful golden brown – this usually takes about 5-7 minutes. Patience is key here; well-sautéed onions are the foundation of so many Indian dishes!
4. Time for the cauliflower! Add the florets to the pan and season with salt. Give everything a good stir to coat the cauliflower in the spices.
5. Cover the pan and cook on low heat for about 10-12 minutes, or until the cauliflower is tender but still holds its shape. We don’t want mushy cauliflower!
6. Finally, stir in the fresh cream and heat gently for another minute or two. Don’t let it boil! Adjust the amount of cream to your preference.
7. And that’s it! Your creamy, flavorful cauliflower is ready to serve.

Expert Tips

• Don’t Overcook: Overcooked cauliflower gets mushy. Keep a close eye on it and test for tenderness with a fork.
• Spice It Up: If you like things spicy, add an extra green chilli or a pinch of red chilli powder.
• Ghee is Gold: Seriously, don’t skimp on the ghee! It makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter ghee for a plant-based oil like coconut oil or avocado oil, and use coconut cream or cashew cream instead of dairy cream.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of garam masala for extra warmth. You could also add a dash of turmeric for color and health benefits.
• Festival Adaptations: During Diwali, my family sometimes adds a handful of chopped cashews for extra richness and texture. For Holi, a sprinkle of pomegranate seeds adds a beautiful pop of color.

Serving Suggestions

This cauliflower dish is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• Alongside warm naan or roti for scooping up all that delicious sauce.
• As a side dish to your favorite Indian curry.
• Even as a light lunch on its own!

Storage Instructions

Leftovers? Yes, please! Store any leftover cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dish suitable for meal prepping? Absolutely! It reheats beautifully and the flavors actually develop even more overnight.
• Can I use oil instead of butter ghee? You can, but the flavor won’t be quite the same. If you do use oil, I recommend a neutral-flavored oil like vegetable or canola oil.
• How do I adjust the spice level? Start with one green chilli and taste as you go. You can always add more, but you can’t take it away!
• What is the best type of cream to use? Heavy cream (around 35% fat) will give you the richest, creamiest results. But you can also use half-and-half or even sour cream for a tangier flavor.
• Can I add other vegetables to this recipe? Definitely! Peas, potatoes, or carrots would all be delicious additions. Just adjust the cooking time accordingly.