Flame-Grilled Cauliflower Masala

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Get ready to be transported to the streets of India with this spicy and flavorful Flame-Grilled Cauliflower Masala. With every bite, you'll taste the combination of charred cauliflower, juicy vegetables, and aromatic spices that truly delight this dish.


3 Servings

For Marination

  • 1
    Cauliflower Head (approx.500gm)
  • 1tbsp
    Mustard Oil
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1/2tsp
  • 1/4tsp
    Cumin Powder
  • 1/2tsp
    Coriander Powder
  • 1/2tsp

For Masala

  • 5tbsp
    Mustard Oil
  • 1pinch
  • 1tsp
    Cumin Seed
  • 1
    Onion (medium-sized)(chopped)
  • 2
    Green Chilli (chopped)
  • 1/2tbsp
    Ginger Garlic Paste
  • 1/2cup
    Tomato Puree
  • 1tsp
    Coriander Powder
  • 1/2tsp
  • 1/2tsp
  • 1/2tsp
    Dry Mango Powder (Amchur)
  • 1/2tsp
    Red Chilli Powder
  • 1/2tsp
    Garam Masala
  • 1cup
    Peas (frozen/fresh)
  • Coriander Leaves (chopped)(for garnishing)


For Marination

  1. Rinse and dry the head of the cauliflower.

  2. In a mixing bowl, combine mustard oil, kashmiri red chilli powder, turmeric, cumin powder, coriander powder, and salt to make the marinade.

  3. Coat the cauliflower evenly with the marinade and set aside for 15 minutes.

  4. Preheat a grill stand on low to medium heat. Place the marinated cauliflower on the grill for 3-4 minutes. Turn the cauliflower with a tong and grill until golden brown and charred on all sides. Keep occasionally turning to prevent burning.

  5. Remove from heat and let it cool before cutting into florets.

For Masala

  1. Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.

  2. Reheat the oil over medium to high heat and add asafetida and cumin seeds.

  3. Add chopped onion and green chillies, stir and cook for 3-4 minutes.

  4. Stir in the ginger garlic paste and cook until slightly golden, about 2-3 minutes, and the oil starts to ooze out.

  5. Add tomato puree, coriander powder, turmeric, salt, dry mango powder (amchur), and red chilli powder, mix and cook for a few seconds.

  6. Add peas, stir and cook for another 2-3 minutes.

  7. Add the cauliflower florets, sprinkle water and gently mix.

  8. Reduce the heat to low, cover the pan, and let the vegetables simmer for 7-8 minutes or until fully cooked.

  9. Adjust seasoning to taste. Add garam masala and chopped coriander.

  10. Turn off the heat, and let it rest for a few minutes.

  11. Serve hot with roti or paratha.

Tips & Tricks

  1. To make this recipe vegan, you could substitute mustard oil with olive or coconut oil.

  2. Make sure to pat the cauliflower dry before marinating. It helps the spices stick better.

  3. You can marinate ingredients to personalise the flavour to your taste.

  4. Keep a close eye on the cauliflower while grilling to avoid burning.

  5. Use fewer chillies or milder chilli powder to reduce the dish's spiciness.

  6. You can add vegetables like carrots, potatoes etc., to the masala for added texture and flavour.

  7. The number of servings will depend on the quantity of the dish served.

Leena Kohli
Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨