Curried Cauliflower with Tomatoes

  • Serves

    serves 4


Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as many other Gujarati specialties.


  • 2 tsp. hot paprika
  • 2 tsp. ground coriander
  • 1 tsp. ground tumeric
  • 2 tbsp. peanut oil
  • 2 tsp. black mustard seeds
  • 18 tsp. asafetida
  • 2 serrano chiles, chopped
  • 1 medium head cauliflower, cored and roughly chopped
  • 3 plum tomatoes, cored and roughly chopped
  • Kosher salt, to taste


Step 1

In a bowl, combine paprika, coriander, and turmeric; set aside.

Step 2

Heat oil in a 4-qt. saucepan over high heat. Add mustard seeds and asafetida; cook until fragrant, about 3 minutes. Add reserved spice mixture, chiles, cauliflower, and ¼ cup water and cook until tender, 5–6 minutes.

Step 3

Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.