Experience the essence of famous Indian cuisine with this delicious recipe for Masala Fried Cauliflower with a perfect blend of flavours and spices. The combination of crispy cauliflower florets and tender potatoes cooked in flavourful tomato-based gravy is a staple in Indian households.
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Mix coriander powder, cumin powder, turmeric, dry mango powder (amchur), chat masala, salt, red chilli powder, and kashmiri red chilli powder in a bowl. Set aside.
Cut and wash the cauliflower florets and potatoes, pat them dry, and place them in a bowl. Add ½ tsp turmeric and toss them nicely.
Heat oil on a high flame in a wok or deep pan. Add the cauliflower florets and potatoes and fry them for about 8-10 minutes or until golden brown and slightly crispy on all sides. Stir occasionally. (Note that the potatoes and florets should be 80-90% cooked at this point)
Transfer the vegetables to a kitchen towel to absorb excess oil.
Add the spice mix to the fried vegetables and toss them nicely until evenly coated.
Heat oil in the same wok/pan until hot on medium to high flame.
Add bay leaf, black cardamom, green cardamom, cinnamon stick, mace, and fry for a few seconds or until fragrant. Add chopped ginger and saute for a minute.
Add the tomatoes and chopped green chilli, stir and cook for 3-4 minutes until soft and the oil starts to ooze out.
Add desiccated coconut and mix. Cook for 1-2 minutes.
Add water and kasuri methi and bring to a boil. Add fried florets and potatoes and gently mix.
Reduce the heat to low, cover the pan, and let the vegetables simmer for 7-8minutes or until fully cooked.
Taste the dish and adjust the seasoning as needed. Finish by garnishing with sliced green chillies and fresh cilantro before serving.
Serve hot with roti or paratha.
To reduce the oiliness of the dish, you can blanch and pat dry the vegetables before frying them.
To make it spicier or milder, you can adjust the amount of chilli powder.
You can add water for more gravy as desired.
What is the best way to store leftover Masala Fried Cauliflower?
To store leftover Masala Fried Cauliflower, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, reheat in a pan or microwave until heated through.
Can I make Masala Fried Cauliflower vegan-friendly?
Yes, Masala Fried Cauliflower is naturally vegan as it does not contain any animal products. Just ensure that the spices and any additional ingredients you use are also vegan-friendly. This dish is perfect for those following a plant-based diet.
What can I substitute for potatoes in this Masala Fried Cauliflower recipe?
If you're looking for a substitute for potatoes in Masala Fried Cauliflower, you can use sweet potatoes or even chickpeas for a different texture and flavor. Both options will complement the spices well and maintain the dish's hearty nature.
What dishes pair well with Masala Fried Cauliflower?
Masala Fried Cauliflower pairs beautifully with Indian breads like roti or paratha. You can also serve it alongside basmati rice or quinoa for a complete meal. For added flavor, consider serving it with a side of yogurt or a fresh salad.
How can I adjust the spice level in Masala Fried Cauliflower?
To adjust the spice level in Masala Fried Cauliflower, you can reduce the amount of red chilli powder and Kashmiri red chilli powder used in the recipe. Alternatively, you can add more green chillies for a fresh kick or include a dollop of yogurt when serving to balance the heat.
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