Cauliflower Chettinad Recipe

Name: Cauliflower Chettinad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons black peppercorns, coarsely ground; 1 teaspoon fennel seed, coarsely ground (saunf); 3 large dried red chilies, coarsely ground; 3 tablespoons ghee; 1 1/2 tablespoons poppy seeds, coarsely ground; 1/2 teaspoon hot red chili powder; 3 medium onions, sliced; 1 1/2 teaspoons grated ginger; 1/2 cup tomato paste; 5 fresh curry leaves, washed and torn; 2 tomatoes, washed,peeled and chopped; 1 1/2 tablespoons lime juice; 1/2 teaspoon grated nutmeg; 1 (230 ml) can coconut cream; 3 baby potatoes, unpeeled,washed and quartered; 1 medium cauliflower, washed,stems removed and cut into medium florets

Servings: persons

1 1/2 teaspoons black peppercorns, coarsely ground
1 teaspoon fennel seed, coarsely ground (saunf)
3 large dried red chilies, coarsely ground
3 tablespoons ghee
1 1/2 tablespoons poppy seeds, coarsely ground
1/2 teaspoon hot red chili powder
3 medium onions, sliced
1 1/2 teaspoons grated ginger
1/2 cup tomato paste
5 fresh curry leaves, washed and torn
2 tomatoes, washed,peeled and chopped
1 1/2 tablespoons lime juice
1/2 teaspoon grated nutmeg
1 (230 ml) can coconut cream
3 baby potatoes, unpeeled,washed and quartered
1 medium cauliflower, washed,stems removed and cut into medium florets

1
Heat ghee in a large wok on medium flame.
2
Add onions and saute until light brown.
3
Then add the ginger, chilli powder, nutmeg and the ground spices.
4
Mix well and cook until it releases its aroma.
5
Add the cauliflower florets.
6
Stir-fry for 4 minutes.
7
Add all the remaining ingredients, except the cauliflower.
8
When the potato is half-cooked, that's when you have to add the cauliflower florets.
9
Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
10
DO NOT OVERCOOK THE CAULIFLOWER.
11
Note: If the sauce is too thick, add a little warm water.
12
Serve with hot rotis!

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons black peppercorns, coarsely ground, 1 teaspoon fennel seed, coarsely ground (saunf), 3 large dried red chilies, coarsely ground, 3 tablespoons ghee, and more.

Yes, Cauliflower Chettinad falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Chettinad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions