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Cauliflower Bhuna Masala Recipe
Ben Carraoli

Cauliflower Bhuna Masala Recipe

I have to say, this Cauliflower Bhuna Masala recipe truly impressed me the first time I made it. I love how simple ingredients come together to create such deep, rich flavors.
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Total Time 1 hour
Servings: 5
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 tbsp oil
  • 1 large cauliflower cut into medium chunks
  • 1 cup vegan yoghurt
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • Salt and black pepper
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 cloves
  • 4 medium onions
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 1 cup chopped tomatoes canned preferred
  • 2 tsp Kashmiri chilli powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp dried methi fenugreek leaves
  • 2 –3 cups water
  • 2 tbsp fresh coriander leaves

Method
 

  1. I start by cutting or tearing the cauliflower into medium chunks for a rustic texture. Then I cook it in a pan with a little oil and salt until slightly charred. This step enhances the flavor and gives a meaty bite.
  2. In a bowl, I mix yoghurt with turmeric, chili powder, and pepper. Then I coat the roasted cauliflower in this mixture evenly. This helps the cauliflower absorb flavors before going into the curry.
  3. I finely chop or process the onions to save time and effort. Cooking them until golden creates the base of the masala. This step is important for building a deep, rich flavor.
  4. I heat oil and add whole spices like cumin, bay leaf, cinnamon, and cloves. Then I add onions, ginger, garlic, and tomatoes along with powdered spices. Cooking this slowly creates a thick, flavorful paste.
  5. Next, I add the marinated cauliflower and water into the masala. I let it simmer until the cauliflower becomes tender and the flavors blend beautifully. This is where the dish truly comes together.
  6. At the end, I crush dried methi leaves between my hands and mix them in. Then I garnish with fresh coriander and serve it warm. This final step enhances aroma and taste.

Notes

  • I always roast the cauliflower well—it adds a smoky flavor
  • I cook the masala slowly for a richer taste
  • I avoid adding too much water at once to keep the gravy thick
  • I prefer fresh ginger and garlic for better flavor
  • I lightly crush mathi leaves before adding—it boosts aroma.