How to Make a Delicious Cauliflower Keema Curry Side Dish

Updated on November 27, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Cauliflower keema side dish
Cauliflower keema side dish

A Crunchy and Spicy Side Dish

Today I bought a fresh head of cauliflower with the idea of making a tasty keema, which is a dry curry side dish. Making this dish is easy, and it takes only about 30 minutes, start to finish.

Not only is cauliflower delicious, it is also an excellent source of dietary fiber, omega-3 fatty acids, vitamins C and K, folate, manganese, and biotin.

Serve this curry with hot roti, chapati, any other type of flatbread, or rice. Enjoy!

5 stars for Cauliflower Keema Curry Side Dish

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 2 medium bowls cauliflower florets, finely chopped
  • 2 tomatoes, pureed
  • 2 small onions, finely chopped
  • 2 green chilies
  • 4 garlic cloves
  • 1/4 inch ginger
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin and coriander powder (crush 1/2 tsp cumin and 1/2 tsp coriander seeds together)
  • 1 tbsp garam masala powder
  • 1 1/2 tbsp oil
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp salt, or to taste

Instructions

  1. Wash cauliflower. Separate the florets. Immerse them in the lukewarm saltwater for 10 minutes. This process kills worms in the florets.
  2. Strain it. Finely chop the florets with a knife or vegetable chopper.
  3. Heat some oil in a deep-bottomed pan. Throw in chopped cauliflower. Saute on medium-low heat for about 8 minutes. The cauliflower should be cooked but still retain some crunchiness. Transfer the cauliflower to a plate.
  4. Add remaining oil to the same pan. Throw in chopped onions. Saute until they become golden brown.
  5. Make a paste with the green chili, garlic, and ginger. Add this paste to the pan and continue sauteing on low heat for 1 minute. Now, you get a nice aroma of the roasted spices.
  6. Add red chili powder, garam masala powder, crushed cumin-coriander powder, and turmeric powder. Continue sauteing for 30 seconds.
  7. Pour tomato puree. Add salt. Stir-cook the mixture for 4 minutes.
  8. Return sauteed cauliflower to the pan. Mix well with the gravy. Stir-cook until the mixture becomes almost dry.
  9. Turn off heat. Add half of the chopped coriander leaves. Mix well.
  10. Transfer to a serving bowl. Garnish with the remaining chopped coriander.
  11. Serve it as a side dish with flatbread, roti, chapati, or plain rice. Enjoy eating this spicy, crunchy, and flavorful side dish!

Photo Guide

Click thumbnail to view full-size
Step one: Keep all the ingredients ready.Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.Cauliflower should be cooked yet retain some crunchiness. Transfer it to a plate.Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.Step four: Add green chili-garlic-ginger paste. Saute for 1 minute. You will get a nice aroma from these spices.Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.Step six: Pour tomato puree to the pan. Add salt. Stir-cook for 4 minutes.Step seven: Throw in sauteed cauliflower and mix well. Stir-cook till the mixture becomes almost dry.Step eight: Add half of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.Serve this curry hot with roti, chapati, flatbread, or rice. Enjoy the yummy taste!
Step one: Keep all the ingredients ready.
Step one: Keep all the ingredients ready.
Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.
Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.
Cauliflower should be cooked yet retain some crunchiness. Transfer it to a plate.
Cauliflower should be cooked yet retain some crunchiness. Transfer it to a plate.
Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.
Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.
Step four: Add green chili-garlic-ginger paste. Saute for 1 minute. You will get a nice aroma from these spices.
Step four: Add green chili-garlic-ginger paste. Saute for 1 minute. You will get a nice aroma from these spices.
Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.
Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.
Step six: Pour tomato puree to the pan. Add salt. Stir-cook for 4 minutes.
Step six: Pour tomato puree to the pan. Add salt. Stir-cook for 4 minutes.
Step seven: Throw in sauteed cauliflower and mix well. Stir-cook till the mixture becomes almost dry.
Step seven: Throw in sauteed cauliflower and mix well. Stir-cook till the mixture becomes almost dry.
Step eight: Add half of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.
Step eight: Add half of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.
Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.
Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.
Serve this curry hot with roti, chapati, flatbread, or rice. Enjoy the yummy taste!
Serve this curry hot with roti, chapati, flatbread, or rice. Enjoy the yummy taste!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 98
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 8 g3%
Sugar 0 g
Fiber 3 g12%
Protein 4 g8%
Cholesterol 0 mg
Sodium 22 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thanks for your interest in this yummy curry. You can eat it both ways. It is a dry curry you can roll with a chapati. Even children like this idea. I sometimes keep this curry beside chapati and eat them together. It's your choice.

  • Blond Logic profile image

    Mary Wickison 

    2 years ago from Brazil

    I love this idea. I have been stuck in a rut and always use the cauliflower with a cheese sauce. It's time for a change.

    Would you eat it rolled in a chapati or on top of one, I'm not sure of the correct way.

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