Cauliflower carrot Curry is very simple recipe goes very well with plain rice or chapati. This curry is made in every parts of India in many different ways.
This curry is what my mom makes as side dish for sambar rice or she will make simple dal and make it as side dish. She sometimes use mix vegetables like carrots, beans, peas and potatoes along with cauliflower and all vegetables goes well with cauliflower. I used carrot along with cauliflower and serve this curry with okra sambar which I already posted in my blog.
I used yogurt and tomato in the curry to give the curry a tangy taste in a spicy curry and a semi gravy consistency. You can adjust the spicy level if you are feeding it to kids.
- Cauliflower - 3cups(cut into florets)
- Carrot - 1medium(chopped in medium size pieces)
- Fennel seeds - 1tbsp
- Onion - 1medium(chopped)
- Tomato - 1large(chopped)
- Ginger-garlic paste - 1 1/2tbsp
- Green chili - 1 or 2nos
- Turmeric powder - 1tsp
- Chili powder - 1tbsp
- Garam masala - 1tsp
- Yogurt - 1/4cup
- Curry leaves - optional
- Salt to taste
- Oil as needed
Instructions
- Heat oil in a kadhai, splutter the fennel seeds.
- Add the chopped onions and green chili, saute for 2 to 3 minutes until it is translucent.
- Add the ginger-garlic paste, salt, and turmeric powder, cook for 2 to 3 minutes.
- Then, add the chopped tomatoes and cook util it get softened, cook till oil separates.
- Now, add the cauliflower florets and mix well with onion-tomato mix. Cook the cauliflower for 4 to 5 minutes till it is 1/2 down.
- Then, add the chili powder, garam masala and yogurt to the cauliflowers and cook for another 5 minutes till it is well down.
- Serve with sambar sadam, chapati or even for curd rice.
Cooking Tips
- Don't over cook the cauliflower it won't taste good if it is over cooked.
- You can use sambar powder or pav bhaji masala instead of chili powder and can skip garam masala.
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