Wednesday, February 24, 2010

Indian Cauliflower Curry (Gobi) and Raita

OK, I feel so badly about not putting a recipe on yesterday's post, that I decided to do another post today complete with not just one, but TWO recipes (oooh, ah). I made this cauliflower (or gobi) curry along with the Chicken (and Chickpea) Makhani when my friend E was over.

I was very proud of this dish because in the past when I've tried to make this, it always ended up not as cauliflower curry, but more like cauliflower mush - curry flavored cauliflower mush, to be exact. But this time was different. I made sure not to cut the cauliflower too small, cooked it for much less time, and tah dah! -- curry not mush. Woot!

What's the white stuff on top you ask? It is a Indian yogurt-based sauce called raita. It is traditionally used as a dip but I say dip shmip; I eat this stuff with just about everything. It has a mild tang that complements the heat of many Indian dishes, and it is served cold as to complement the heat (different "heat" this time) of many Indian dishes. Try it with the Makhani too. It won't disappoint.

Cauliflower Curry

*2 tablespoons olive oil
*1 large onion, chopped
*1 large head of cauliflower, chopped into 3 inch pieces
*3 cloves garlic, chopped
*1 cup water
*1 teaspoon fresh grated ginger
*1 teaspoon cumin
*1 tablespoon + 1 teaspoon tumeric powder
*1/2 teaspoon coriander
*1/4 teaspoon (or more if you can handle it) crushed red pepper
*1/2 teaspoon sugar
*1 1/2 cups fresh or frozen peas (I used frozen; if using frozen, do not thaw)
*salt, pepper to taste

1. Heat oil in a large skillet. Add onions and cook until softened. Add garlic and cook for about 1-2 minutes. Add water, and stir in ginger, cumin, tumeric, and coriander, and red pepper. Cook for about 3-4 minutes. Pour contents of skillet into a separate bowl. Do not discard any remnants in the skillet.
2. Add the cauliflower to the same skillet and cook for about 4-5 minutes, stirring occasionally. Pour in the water mixture and stir to coat the cauliflower evenly. Cover and cook for about 7-8 minutes until the cauliflower is softened.
3. Stir in the sugar and peas. Add salt and pepper to taste.

* 1 cup plain yogurt
*1 tablespoon water
*1/2 large cucumber chopped
*1/4 red onion, finely diced
*1/2 teaspoon cumin
*1/2 teaspoon salt (or more if you like)
*couple of grinds of fresh ground pepper

In a medium sized bowl, mix together yogurt and water until smooth. Stir in remaining ingredients.


  1. This is another fantastic Indian dish! you are on a roll. Alright. I give in. I need to cook Indian food more since you making me have some serious cravings.

  2. I'm so jealous of all of your Indian dishes!!! I can't wait to have time to make some of my own!!! I gotta get this paper done pronto so I can cook haha.

  3. Gotta get a cauliflower tomorrow - this looks so tasty! Can't wait to give it a try...

  4. This oriental recipe is very good...congratulations...a kiss Luciana

  5. Looks marvelous! The color is lovely and everyone around here likes curried anything...even cauliflower! The dipping sauce is the perfect last touch.

  6. Indian food is a favorite at our house (though, come to think of it, I don't think we've blogged about it -- strange). Lots of daals and pulses, saag... and curries! Cauliflower curry is one of our favorites. We like things spicy, so a bit of raita is just the thing to cool everything off. YUM.

  7. very yellow and bright like tucson sun

  8. I have had that cauliflower mush problem too often myself: most recently with a mix of regular and Romanesco cauliflower that I was so excited to cook since it was so gorgeous, and then none of the shapes stuck around. I must try cooking cauliflower again w/ your tips on getting it right!

  9. Çok sağlıklı bir yemeğe benziyor.

  10. Thanks for posting the recipes, A. I'll have to try to make them on my own now. I tried posting something before, and I couldn't... -E