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How to Make a Delicious Cauliflower Keema Curry Side Dish

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

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!

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

Serves four people


  • 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


  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!