Tuesday, January 8, 2008

Gobi / Cauliflower Tomato Curry

Learnt From: My Husband. But my sister-in-law told me to add capsicum too. She told tht the combination of gobi and capsicum is good. Next time I need to try this curry with capsicum.


Cauliflower / Gobi --- 1 small floret
Green chilies --- 4
Onion --- ¼ th of the big one
Tomato --- 1
Tomato Puree --- 1 tsp (optional)
Capsicum --- 1 small (optional … but the gives a nice taste.)
Red Chilly powder --- ½ tsp
Salt --- as per taste

For Seasoning / Tadka / Popu:

Oil --- 4 tblsn
Urad Dal --- 1 tsp
Mustard Seeds --- 1 tsp
Cumin Seeds --- ½ tsp
Dry Red Chilies --- 1 broken
Curry leaves --- a few (5-6)
Hing --- a pinch


Cut the Cauliflower floret. Wash them in water. Cut into small florets. Keep them aside.
Chop 4 green chilies, ¼ th of the big onion, 1 tomato, 1 small capsicum.
Heat 4 tblsn of oil in a pan.

Add & Toast seasoning one by one like … urad dal, mustard seeds, cumin seeds, red chilies broken & a pinch of hing.
Add curry leaves & chopped green chilies. Stir fry till the green chilies get white spots.
Add chopped onions. Stir fry till translucent.

Add chopped tomatoes, Capsicum & cauliflower to the pan.

Add enough salt.
Cover it and cook till cauliflower done. If u feel the gravy is thick add water to it.

Add tomato puree if u desired. Add half a tsp of red chilly powder.

Sauté for a while. Turn off the heat.
Transfer the curry to a serving bowl.


  1. Yesterday, we made it for dinner. Fantastic with Chapatis.. Thank you.


Hi, Thank You for going through my blog and taking time to leave your response.

Related Posts Widget for Blogs by LinkWithin

My Other Blogs & Their Recent Posts