Site icon Kamala's Corner

Cauliflower Gravy

South Indian style cauliflower gravy is a delicious and flavorful dish that goes well with rice or roti. Here’s a simple recipe to make it to serve hot with rice or roti. Enjoy your South Indian style cauliflower gravy!

Cauliflower Gravy

Recipe by S Kamala
Recipe rating: N/A
Course: GraviesCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Looking for a delicious and flavorful dish? Try South Indian style cauliflower gravy! Check out this simple recipe to enjoy it with rice or roti.


  • Cauliflower – 1

  • Big Onion – 1 (Chopped finely)

  • Tomato Big – 1 (chopped finely)

  • Ginger garlic paste – 1 teaspoon

  • Khus Khus (poppy seeds) – 1 teaspoon

  • Cashew Nuts – 20

  • Red Chilli Powder – 1 teaspoon

  • Coriander Powder – 2 teaspoons

  • Jeera Powder – 1 teaspoon

  • Garam Masala powder – 1 teaspoon

  • Turmeric powder – ½ teaspoon

  • Curd – ½ cup

  • Salt – 1 teaspoon

  • Oil – 4 tablespoons

  • Few curry leaves / coriander leaves for garnishing.


  • First, prepare the cauliflower by cutting it into small florets. In a mixing bowl, combine the cauliflower with yogurt, jeera (cumin) powder, 1/2 teaspoon of red chili powder, 1 teaspoon of coriander powder, masala powder, turmeric powder, and 1/2 teaspoon of salt. Stir until the florets are well coated with the spices and yogurt. Set this aside to marinate.
  • Next, finely chop the onion, tomato, ginger, and garlic.
  • Make a smooth paste of cashew nuts and khus khus (poppy seeds) by blending them with a little water. Set this paste aside.
  • Now, heat oil in a kadai over medium heat. Once the oil is hot, add the chopped onions and fry them until they turn a light golden brown. Add the ginger-garlic paste and continue to fry for a few more minutes.
  • Then, add the chopped tomatoes and cook them until they become soft and mushy. Stir in the remaining 1/2 teaspoon of red chili powder, 1 teaspoon of coriander powder, and another 1/2 teaspoon of salt.
  • It’s time to add the marinated cauliflower florets to the kadai. Mix thoroughly to ensure the florets are coated with the tomato mixture. Cover the kadai with a lid and allow the cauliflower to cook for about 10 minutes.
  • After the cauliflower has partially cooked, add the cashew and khus khus paste to the kadai. Stir well and continue to cook until the cauliflower is completely done and the sauce thickens.
  • Finish the dish by garnishing it with freshly chopped coriander leaves.
  • Serve the flavorful cauliflower dish hot with rice or your choice of Indian bread. Enjoy!
Exit mobile version