Ingredients
one whole cauliflower
one or two potatoes (optional)
green peas (optional)
jeera (1 tsp)
vegetable oil (1 tsp) – minimum oil is required if non stick pan is used.
salt (to taste)
coriander to garnish
for the marinade
minced ginger and garlic – 1 tsp approx or depending on your taste
turmeric powder – 1/4 tsp approx
red chili powder – 1/2 tsp
coriander powder – 1 tsp
tomato ketchup – 3 to 4 tsp (approx)
tomato paste or plain puree – 1 to 2 tsp (approx)

Method
Separate the base of the cauliflower and cut it into huge size florets by splitting action of the knife so that the pieces look like open book
Cut cubes of the potato Mix the Ingredients mentioned for the marinade well in a huge bowl,place the cauliflower potato and peas in the bowl and coat well with the marinade. Close the bowl and allow to rest for a maximum of 2 hrs.
Heat given oil in the non stick pan well, splutter jeera, place the marinated gobi and potato, give a excellent stir so that the vegetables get turned well and simmer.
Close the lid to the pan with a small vent and let the vegetables cook in the marinade juices slowly. Occasionally remove lid and give gentle stir without breaking florets.
After well cooked(avoid over cooking) add salt, mix well , taste and take out on serving dish. Garnish with coriander. The recipe is low in oil. It tastes wonderfull and all the 4-5 times.

Ingredients
cauliflower 1 huge flower
onions chopped 2 nos.
curd/yogurt cup
almond paste cup
red chili powder 1 tsp.
coriander powder 1 tsp.
juice of a lime
turmeric powder tsp.
cumin seed powder 1 tsp.
ginger paste 1 tsp.
garlic paste 1 tsp.
garam masala powder1/2 tsp.
coriander chopped 1 tbsp.
saffron a few strands
oil 2 tbsp.+ to fry
salt as per taste
cashew(for paste with almonds) 1 tsp

Method
Separate the cauliflower florets. Add salt, turmeric powder and lemon juice. Mix Well.
Sprinkle gram flour and chili powder and mix well again. Deep fry.
Once half fried, strain the cauliflower florets and keep aside.
Sprinkle Garam Masala Powder over it.
For Gravy:
Chop onions finely. In a pan heat oil.Add the chopped onions and fry till light own.
Sprinkle garam masala and mix well. Add ginger paste, garlic paste.
Mix well, stirring continuously. Place turmeric, coriander powder, cumin seeds powder, red chili powder.
Fry the masala well.Add almond and cashew paste.Cook for 2 min and add curd/ yogurt.
Mix again thoroughly. Mix fried cauliflower, salt, saffron, green coriander, sprinkle water, Cover and cook on low flame. Serve hot with chappathis, parotas, puris.

Ingredients
cauliflower — cut into small bits … 1 cup
Tomatoes — made into a paste … 2 nos
Small onions made into a paste … 1 cup
Salt … to taste
Ginger … 1/2″ piece
Garlic … 3 pearls
Green chilies – medium sized … 3 nos.
Milk powder … 1/2 cup (100 gms)
Chili powder … 1 tsp
Turmeric powder … 1 tsp
Garam masala powder … 1 tsp.
Oil for frying … 1 tbsp

Method
Make a fine paste of ginger, garlic and green chilies.
Keep oil in a frying pan, and after it becomes hot, add the ginger, garlic – green chili paste and saute till the raw smell goes off.
Add the onion paste and saute till golden brown add the tomatoes paste (roughly 2 tablespoonfulls), 1 tsp chili powder, 1/4 tsp turmeric powder, 1 tsp garam masala and the required quantity of salt and saute for 2 minutes.
Make a thin paste of the milk powder with a small water and add this to the mixture (above) and saute for 5 minutes.
Add the cut cauliflower, add very small water, close it with a lid and cook for another 5 minutes.

Ingredients
cauliflower florets – 1/2 kilo
ginger approx – 10inch. (finely chopped)
soya sauce -3-4 tsp.
tomato sauce-2 tbsp.
salt-to taste
black pepper powder – 3/4 tsp.
corn flour-6-7 tbsp
oil-4 tbsp. approx.
non-stick pan or wok

Method
Take enough of water in the casserole, add half a tsp. Of salt and boil this water.
Once the water boils -add cauliflower florets and cook 45-50%.
Drain the water and keep these florets aside & let it cool. Take corn flour add 2 tsp.
Of soya sauce & small bit of water make a semi thick batter. Heat the oil (3 tbsp.)
In the pan & now dip each cauliflower floret in the batter and place all the florets together in the pan and cook it for about 5 min.
Keep stirring constantly otherwise soya sauce will start sticking to the pan.
Now take chinese wok, if you don’t have that don’t worry take another non-stick pan.
Add 1 tbsp. of oil, once heated up add finely chopped ginger, (keep stirring) then add the florets, soya sauce, pinch of sugar, salt, black pepper powder & tomato sauce.
Cook it for about 3min. Turn off the gas.
Serve hot and garnish with julienne ginger and coriander leaves.

Ingredients
one medium size cauliflower (cut into about 2″ florets.)
gram flour (besan) 1 tab. spoon
1/2 tsp ajwain
tomato puree 100 gm
garlic paste 1 tsp
oil 2 tbsp (for cooking)
salt to taste
red chili powder 1/2 tsp
jeera powder 1/2 tsp
garam masala 1/2 tsp
oil for deep frying
1/2 tbsp chopped coriander leaves
50 gm paneer (grated) for garnish

Method
Heat oil in a kadai and deep fry the gobi florets. Keep aside.
Heat 2 tbsp. oil and fry ajwain seeds till light brown.
Place besan and fry for 1 minute.
Add garlic paste and stir. Add tomato puree and cook till oil separates.
Place salt, chili, Jeera powder and mix.
Place fried gobi pieces and mix well with cooked puree.
Add garam masala, mix and add coriander.
Place it in a flat serving dish and garnish with grated paneer.
Serve hot with Roti or Paratha.

Ingredients
cauliflower (cut into medium size florets) 500 gms
fresh coriander leaves 1 bunch
fresh mint leaves 1 bunch
garlic flakes 3
green chilies 4
mustard seeds 1/4 tsp
cummin seeds 1/4 tsp
oil for frying
salt to taste

Method
Boil the cauliflower until tender. Do not make it very soft.
Grind together coriander leaves, mint leaves, green chilies and garlic to a paste with as small water as possible.
Heat oil in a pan and add mustard and cummin seeds.
When they splutter add the ground paste and fry for 3 minutes.
Now add salt and the boiled cauliflower and saute.
Leave it on fire until excess water dries up.
Serve with rice or roti.
Its very simple to make and tasty to eat.

Ingredients
1 whole cauliflower (cut into florets)
2 huge onions (chopped)
2 medium sized tomatoes (chopped)
3 green chilies (chopped)
1 tbsp dhania powder
1 tbsp kasuri methi powder
(powder mdh kasuri methi)
1/2 tsp chili powder
4 to 5 flakes of garlic
1 inch ginger
2 pinches of turmeric
2 tbsp oil for seasoning
1/2 cup oil for frying cauliflower
fresh coriander leaves
1/2 tsp mustard seeds for seasoning
1/2 cup curd
salt to taste

Method
Grind ginger and garlic into thick paste. Add 1/2 cup oil in a pan for frying the cauliflower florets. Add the florets in the oil and deep fry them.
If you don’t want to fry the florets, you can use cooking spray and just saute them. Frying gives the dish hotel look and taste.
Add the seasoning oil in another pan and add the mustard seeds. Add ginger, garlic paste and fry it till light brown. Now add the chopped onions and chopped green chilies and fry them till golden brown.
Then add the chopped tomatoes and fry them till they become soft. Then add the dhania powder, salt, chili powder, turmeric and curd and let it cook for 5 minutes.
Then add the fried florets and let it cook along with the gravy for 10 minutes on a medium heat. Last thing to add is the kasuri methi powder so that it does not get cooked too much.
Remove from the stove and garnish it with coriander leaves.
Serve with rice or chapathi.

Ingredients
cauliflower 1 kg
peas 150 gms
capsicum 100 gms
salt as per taste
garam masala 1 teaspoonfull
cooking oil as per taste

Method
Cut and chop cauliflower and capsicum in small pieces of say 5 mm in size.
Pour oil into pan and place cauliflower and peas and cook them for 6 minutes on low fire.
Place garam masala, turmeric powder and salt and mix properly and again cook with cover over pan for 10 minutes on low fire.
Take off the cover. Stir the vegetables again and cook now on high with constantly mixing vegetables every 2 minutes for 6 minutes.
Now place capsicum pieces in the dish and cook for 7 minutes.
The recipe chili gobi is now ready.
For taste just before taking off you can place dhania powder for taste and cook for 2
minutes as well.

Ingredients
1 medium size gobi (cauliflower chopped)
2 medium onions (chopped)
1 small piece of ginger.
2 green chilies.
1 tsp of red chili powder.
2 tsp of coriander powder
1 tsp of gram masala
2 medium tomatoes.
1 serving spoon of oil.
salt to taste. fresh dhania for garnish.

Method
Heat oil in a Pressure cooker, add onion and ginger paste.
Add salt to let the onion color evenly.
When it turns brown add Gobi (chopped) and ground spices.
Fry for few minutes.
Add Tomatoes to it and close the lid of the cooker.
Allow It to stand for 15 minutes on slow fire.
Open the cooker when cool, Mash the Gobi with serving Spoon.
Garnish it with gram masala and fresh dhania.
Serve hot with rice.

Ingredients
For filling:
wash one medium size cauliflower and finely chop it
keep in a bowl of water and keep aside
take oil in a pan. add cumin seeds to it.
when they start to change colour, add a pinch of asafoetida powder, 2 pinches of
turmeric powder drain the cauliflower and add it to this
cook covered by stirring occasionally till cauliflower is soft.
add (3-4 tsp) dhania powder and 2 tsp cumin powder, some red chili powder and 2-3
tbsp gram flour (besan) to this cooked cauliflower. stir fry till the cauliflower is coated
well and dry. than add a small salt and 1 tsp sugar. remove from gas.

Method
Make paratha dough and keep aside.
After filling is cooled, make balls of dough and fill them with the mixture.
Roll into 5-6 inch round parathas.
Shallow fry with oil or ghee.
Serve hot with Chutney or Curd.
Tasty Cauliflower Parathas are ready!!!