Masaaledar Phool Gobhi

I adapted this spicy cauliflower curry recipe from a book I bought this week called 660 Curries by Raghavan Iyer, I’ve spiced it up a bit with some extra hot chilli powder instead of the cayenne and added some fresh chillis and used less oil but other than that it’s pretty faithful to the original. I served it with Matar Dal and Bombay Celeriac.

Serves 6


450g cauliflower, broken into 1″ florets
400g tin of chopped tomatoes
1 small red onion, cut in half and thinly sliced
2 fresh green chillies, finely chopped
1 fresh red chilli, finely chopped
6 cloves of garlic, cut into thin lengthwise slivers
2″ ginger, julienned
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon extra hot chilli powder
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons chickpea flour
240ml water
1 tablespoon of sunflower or rapeseed oil
Fresh coriander, finely chopped


1. Sauté the onions, chillis, ginger and garlic over a medium heat until the onions start to caramelise, about 8-10 minutes.
2. Stir in the cumin, coriander, chilli powder, turmeric and salt and cook for 30 seconds.
3. Add the tomatoes, cauliflower and 240ml of water, bring to the boil then simmer covered on a medium to low heat for 15 minutes or until cauliflower is tender.
4. Sprinkle in the chickpea flour and quickly stir into the sauce to thicken.
5. Simmer uncovered, for another 2 minutes then stir in the chopped coriander and serve.

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