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Cauliflower Masaledar

Jun 14th, 2006 | By | Category: All Recipes, Curries & Gravies, Veg - Recipes


cauliflower – 1 (cut them into florets)

onions – 2 (chopped)

capsicum – 1

tomato – 1 (chopped)

cloves – 3 (lavangalu)

elaichi – 1

dalchini – 1 small stick (cinnanmon stick)

poppy seeds – 2 tb sps (khus khus)

dhaniyalu – 1 tb sp (coriander seeds)

jeera – 1 tsp

ginger – 1 inch piece

garlic – 2 cloves

chillie powder – 1 1/2 tb sps

salt to taste

oil – 3 tb sps


1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.

2. Drain water and set aside.

3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.

4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniyalu, jeera, ginger and garlic, fried onions and capsicum to smooth paste. set aside.

5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.


6. Add ground paste, 1 1/2 tb sps of chillie powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.

7. Garnish with coriander and serve hot with rice, chapathis or roti.

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  1. Tried out this recipe today. My husband loved it and even my mom-in-law came and asked me for the recipe.
    Thanks for sharing ur recipe.

  2. Thanks Sophy!

  3. hi sowjanya
    tried ur cauliflower masaledar.it came out well. first i was skeptical abt capsicum smell dominating the curry but it was not so. i make similar dish using paneer w’out adding capsicum in the paste. i use it directly. anyways i got another new dish using cauliflower. thanks dear

  4. Thanks for dropping by deepti. Infact I had the same doubt when I first tried this dish but understood that it tasted good. The paneer version you wrote about is also equally good. Thanks once again.

  5. thanks sowjanya for the yummy recipe

  6. Thanks for dropping by visu. Do try it and lemme know how it turned out.

  7. Hi, thanks so much for your step by step snaps…please would you have a mysore pak recipe? also could you share with me the reason for putting gesa gesalu in dishes (poppy seeds)>?
    thanks so much once again

  8. Anon,

    Thanks for dropping by. I'd try posting your recipe soon. The reason I use poppy seeds in dishes is they give a nutty flavor to your dishes and also a good add on for gravy dishes. Sometimes when I run out of poppy seeds I substitute the same with cashew nuts. I also use a combination of poppy seeds & cashew nuts in my non veg curry's especially chicken.

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