Cauliflower and Mushroom Recipe ( Easy Indian-Style Curry )
This cauliflower and mushroom recipe is the ideal way to spice up your weekend dinners without relying on takeouts! It is extremely healthy and can also be used as a side dish. It perfectly balances the meatiness of mushrooms with the crunchiness of cauliflower.
Ingredients
For Boiling Mushrooms:
- 300 gms Mushrooms (cut in half)
- Water as required
For Ginger-garlic Paste:
- 1 inch Ginger
- 6-7 cloves Garlic
- 2 nos. Green chillies
For the Masala:
- 2 tbsp Oil
- ½ tsp Cumin seeds
- 2 medium Onions (chopped)
- Prepared Ginger-garlic Paste
- ½ tsp Turmeric Powder
- ¾ tsp Red Chili Powder
- 1½ tsp Coriander Powder
- 1 large Tomato (chopped)
- 4 medium Tomatoes (pureed)
- Salt to taste
For Cauliflower and Mushroom Curry:
- 2 tbsp Oil
- Boiled Mushrooms
- 100 gms Cauliflower Florets
- 1 small Onion (diced)
- ½ medium Capsicum (diced)
- ½ medium Tomato (diced)
- Prepared Onion-tomato Masala
- 1½ tsp Kadai Masala Powder
- 100 ml Water
- Coriander Leaves
Instructions
- Boil water as required in a pot, and add mushrooms after slicing them in half and cleaning them.
- Cook them for 10 minutes on high flame, strain them, and keep them aside for further use.
- Heat oil in a skillet, add cumin seeds, and ginger-garlic paste (beat ginger, garlic, and green chilies in a mortar and pestle), and saute well.
- Add chopped onions, and saute till it gets translucent. Now add turmeric powder, red chili powder, and coriander powder, and mix well. Add a splash of water to avoid burning.
- Add chopped tomatoes, and salt, and sweat them. Then pour tomato puree and cook it on medium flame till the oil separates.
- In a separate skillet, heat oil, and sear mushrooms and cauliflower on high flame till they get brown. Then add diced onion, capsicum, and tomato, and saute them for 30 seconds on high flame.
- Combine the masala with mushroom and cauliflower and mix well. Pour water on them, and cover and cook it for 10 minutes on low flame.
- Finish the recipe by adding kadai masala powder, and coriander leaves.
- Your cauliflower and mushroom curry is ready to serve.
Notes
Boil cauliflower as well: Cauliflower might need some extra time to soften up when searing and that can sometimes cause burning, so boil them along with mushrooms to cook them properly.
Make it semi-gravy: Reduce the quantity of water added if you want to enjoy it as a dry meal.
Creamier option: You can add fresh cream and butter at the end for a richer option, but it won't remain vegan anymore. Though cashew nut paste is also a good vegan alternative.
Add more veggies: Why stop at only capsicum, tomatoes, and onion? Make it a veggie-loaded meal with carrots, red and yellow bell peppers, and even french beans.
How to store:
You can easily store this mushroom and cauliflower meal in the fridge for around 3 days and also freeze it for a couple of months.
Tried this recipe?Let us know how it was!