Cauliflower Saag

“Cauliflower is nothing but cabbage with a college education” –Mark Twain, it’s an elegant, sophisticated, festive and most sought after vegetable from the Victorian times.

Moving to the recipe, this is the one of the signature recipes of my mom. This curry brings back memories every single time. My grandmom made this, my mom made this, I make this and you will make it too. I have done this curry exactly like how my mom does. She doesn’t use anything fancy and infact most of the recipes are no-frill ones tasting AWESOME.

Cauliflower is a vegetable with which we can try any form of recipe and yet it tastes amazing. The combination of Indian spices transforms this simple vegetable into a delightful curry. This curry goes extremely well with dosa and of course with roti, chapati and poori too.

Here the recipe goes….

Category : curry, side dish

Cuisine : South Indian

Servings : 6


  • 3 cups of cauliflower florets or 1 medium sized cauliflower
  • 7 small onions, peeled
  • 2 tbsp of ghee/clarified butter
  • 1 tsp of mustard seeds
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • A few curry leaves

For grinding :

  • 1/2 cup fresh shredded coconut
  • 1 big onion, charred(see below)
  • 2 inch piece of dry coconut, charred(see below)
  • 1 small onion chopped
  • 2 tsp rasam powder
  • 2 tbsp poppy seed powder
  • 5 garlic cloves
  • 10 badige red chillies(roasted)
  • 10 guntur red chillies(roasted)
  • 1/4 tsp turmeric powder
  • Salt

Pre preparation :

1. Blanch cauliflower florets along with salt and turmeric powder, then strain off the water, set aside.

2. Char the big onion in low flame until soft, then peel off the black layer, chop into pieces and set aside.

3. Char the 2 inch piece dry coconut in low flame, chop into pieces and set aside.

4. Take all the ingredients under the “grinding list” in a blender and grind the mixture to a very very smoth paste.


1. Temper the mustard seeds in ghee in a deep bottomed bowl, add curry leaves, then small peeled onions and chopped onions, saute for a while.

2. Then chopped tomatoes, cook for 2 to 3 minutes on high flame.

3. Now add blanched cauliflower floerts, grinded paste and 3 cups of water or enough water. Mix well.

4. Once come to a boil, lower the flame and cook until florets are soft. It doesn’t take much time as we have already blanched the florets.

5. Check the salt and adjust the consistency. This is a bit thick gravy curry. Switch off and add chopped coriander leaves.

6. Serve hot with dosa.


Cauliflower is very easy to cook, don’t blanch for more than 5 minutes.

Turmeric used while blanching helps remove any odour and acts as a disinfectant.

Cauliflower florets should be cooked in the grinded paste.

The above measurment gives moderate spiciness, so adjust the spice level according to your taste.

Half cup of fresh peas can also be added to the curry, just add while cooking florets.

Charred onion and charred dry coconut are a MUST, as they give a nice flavour the curry.

Vegans can avoid ghee, instead use any oil.

By chance, if the curry turns out runny, don’t worry…just mix a table spoon of rice flour in 2 tbsp of water, make a paste like consistency then add to the curry while cooking. It binds the curry together.

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