Creamy Cauliflower by Tarla Dalal

Tarla.Dalal's picture

Dec. 02, 2013

A creamy, soothing curry made with cauliflower, onions and tomatoes in a mildly-flavored white base. Onion, ginger and chilies together give the curry a very pleasant flavor without any overpowering spices. It is interesting to note that the 'creamy' consistency is brought about using a combination of cornflour and milk, and without typically rich ingredients like butter or cream this makes the creamy cauliflower relatively easier to digest too.


Oil 1 Tablespoon
Finely chopped onion 2 Tablespoon
Finely chopped green chili 1/2 Teaspoon
Finely chopped tomatoes 1/2 Cup (8 tbs)
Boiled cauliflower florets 1 1/2 Cup (24 tbs)
Salt To Taste
Corn flour 1 Tablespoon
Cold milk 1/2 Cup (8 tbs)
Finely chopped coriander 2 Tablespoon
For the paste
Roughly chopped onion 1/4 Cup (4 tbs)
Green chili 3 , roughly chopped
Ginger piece 2 Small



1. In a small bowl, mix milk and corn flour. Set aside.

For Paste:

2. In mixer, combine onion, green chili, ginger, and salt. Blend into a smooth paste using little water. Keep aside.


3. In a non-stick pan, heat oil, add onion and saute over medium flame for 1 minute.

4. Add green chilies and chopped tomato. Stir occasionally and cook for 2-3 minutes.

5. Stir in cauliflower florets, salt, and cook for 1-2 minutes.

6. Add the corn flour-milk mixture, mix well and cook on medium flame for 2 more minutes, stirring continuously.

7. Add the paste and coriander, mix well and cook for another 3 minutes.


8. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 216Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 281 mg11.71%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet