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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the coriander, onion, garlic, ginger, grated coconut, green chillies, and whisked curd to a blender. Blend into a smooth paste.
Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Add the cauliflower florets and stir-fry for 4-5 minutes until lightly golden.
Transfer the seared florets to a plate and set aside.
Pour the remaining cooking oil into the same pan.
Pour in the blended green paste and add the salt.
Cook on medium heat, stirring frequently, until the raw smell disappears, moisture evaporates, and oil begins to separate from the sides.
Stir in the sugar, then fold in the seared cauliflower until every floret is well coated.
Add 3-4 tablespoons of water, reduce the heat to low, cover tightly, and steam for 8–10 minutes, until tender.
Remove the lid, sprinkle over the garam masala, and drizzle with the desi ghee.
Mix gently, cover the pan, and turn off the heat. Let it rest for 2–3 minutes to let the flavours meld.
Serve hot with parathas, phulkas, or cumin rice.
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Using the tender coriander stems alongside the leaves adds maximum flavour and body to the green paste.
For a looser gravy: Add ¼- 1/2 cup warm water to the cooked masala and bring to a boil before tossing in the florets.
Can I adjust the heat level?
Yes, you can adjust the number of green chillies to suit your heat preference.
What can I serve with this dish?
This dish pairs well with parathas, phulkas, or Jeera rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use frozen cauliflower?
Yes, but ensure it's thawed and drained well before cooking.
Is this dish vegan?
No, it contains yogurt and ghee, but you can substitute with plant-based alternatives to make it vegan.
