Roghani Phoolgobhi (Cauliflower Cooked in Tomatoes

Name: Roghani Phoolgobhi (Cauliflower Cooked in Tomatoes and Brown Oni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 kg cauliflower floret, steamed; 2 onions, sliced; 3 teaspoons ginger-garlic paste; ½ teaspoon garam masala powder; 3 bay leaves; 1 ½ cups tomato puree; 1 teaspoon red chili powder; ½ teaspoon turmeric powder; 3 tablespoons beaten yoghurt; 1 tablespoon coriander leaves, chopped; 1 teaspoon fresh ginger, chopped; 1 teaspoon green chili, chopped; salt; 1 tablespoon olive oil; oil, as required to fry the onions

Servings: persons

12 kg cauliflower floret, steamed
2 onions, sliced
3 teaspoons ginger-garlic paste
½ teaspoon garam masala powder
3 bay leaves
1 ½ cups tomato puree
1 teaspoon red chili powder
½ teaspoon turmeric powder
3 tablespoons beaten yoghurt
1 tablespoon coriander leaves, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon green chili, chopped
salt
1 tablespoon olive oil
oil, as required to fry the onions

1
Heat oil in a pot.
2
Fold in the bay leaves and the ginger-garlic paste.
3
Stir-fry until the water dries out.
4
Prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste.
5
Fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone.
6
Add the dry masala powders and mix well.
7
Stir in the tomato puree and salt.
8
Cook until the oil separates and floats on top.
9
Add yoghurt and stir well.
10
Cook for 2 minutes.
11
Add steamed cauliflower florets and cook until the gravy thickens.
12
Transfer to a serving bowl.
13
Garnish with green chillies, ginger juliennes and corriander leaves.
14
Serve with naan or parathas.
15
Enjoy!

828

kcal

Calories

Fat

160

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 12 kg cauliflower floret, steamed, 2 onions, sliced, 3 teaspoons ginger-garlic paste, ½ teaspoon garam masala powder, and more.

Yes, Roghani Phoolgobhi (Cauliflower Cooked in Tomatoes and Brown Oni 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!

Roghani Phoolgobhi (Cauliflower Cooked in Tomatoes and Brown Oni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions