Cauliflower Chops is my go-to recipe when I want to make something special without spending hours in the kitchen. The tender cauliflower pieces swim in a creamy coconut gravy, picking up flavors from fresh herbs and warming spices. I learned this recipe from my grandmother, and it’s become a family favorite that never fails to impress guests.
About the Recipe
This recipe puts a fresh spin on regular cauliflower curry by adding a special ground paste made with coconut, poppy seeds, and roasted gram. The coconut extract adds richness, while the blend of spices creates layers of flavor. It’s perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
– Quick prep time – just 15 minutes of chopping and grinding
– Uses basic ingredients found in most Indian kitchens
– Kid-friendly – not too spicy but full of flavor
– Versatile – works great with rice, bread, or dosa
– Makes enough for 4-6 servings
– Leftovers taste even better the next day.
Cauliflower Chops
Cooking Tips
– Don’t skip the warm water soak for cauliflower – it’s key for clean, bug-free veggies
– Cut cauliflower pieces roughly the same size for even cooking
– Toast the poppy seeds before grinding for better flavor
– If the gravy is too thick, add warm water slowly while stirring
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes total to prepare. Serve hot with appam, dosa, or rice. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Gobi Manchurian
- Cauliflower Curry with Peas
- Coconut Vegetable Korma
Nutrient Benefits
Cauliflower is packed with vitamin C and fiber. Coconut adds healthy fats, while spices like cumin and ginger offer digestive benefits. This dish is naturally gluten-free and vegetarian, making it a healthy choice for various dietary needs.
Cauliflower Chops
Ingredients
- 3 Onions (large)
- 3 Tomatoes (medium sized)
- 1 tsp Ginger garlic paste
- 2 Cauliflower (medium sized)
- 1/4 cup Coconut extract
- 1 1/2 tsp Red chilli powder
- Salt (as required)
- Oil (to fry)
- 1/2 tsp Cumin seeds
- Curry leaves (few)
- 1 tbsp Chopped coriander leaves
- 2 Slit green chillies
Grind together:
- 2 1/2 tbsp Grated fresh coconut
- 1 1/2 tsp Poppy seeds
- 1 tbsp Roasted gram
- 1/2 tsp Garam masala powder
Instructions
- Chop onions, tomatoes and cauliflower into fine pieces.
- Wash cauliflower pieces twice. Take it in bowl and pour luke warm water with little salt. Keep closed for 2 minutes and strain the water. (this process removes any insects in the cauliflower)
- Heat oil, add cumin seeds, curry leaves , green chillies and then onions.
- Fry till it turns transparent and add cauliflower pieces.
- Stir for 2 minutes, add red chilli powder, mix well and then add chopped tomatoes.
- Pour little water and keep closed till cauliflower becomes soft.
- Add ground paste and salt.
- Cook till gravy becomes thick.
- Pour thick coconut extract. When it attains boiling point, remove from fire.
- Garnish with coriander leaves.
- Squeeze lime according to taste if you prefer.
Serve this with Appam or dosai.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the red chili powder and green chilies, or remove the seeds from the green chilies before adding them.
Can I use frozen cauliflower?
Fresh cauliflower works best, but you can use frozen in a pinch. Thaw completely and pat dry before cooking.
What can I substitute for poppy seeds?
You can use cashews or melon seeds instead, though the flavor will be slightly different. Use the same amount as mentioned for poppy seeds.
1 comment
good recipe and goes well with aappam