Malai Cauliflower
Indulge in the creamy, aromatic delight of Malai Cauliflower, a flavorful vegetarian dish that combines tender cauliflower florets with a rich, spiced sauce. This recipe features a luxurious blend of heavy cream and cashew paste, perfectly balanced with the warm flavors of garam masala, turmeric, and cumin. The addition of tomato puree and a hint of sugar creates a subtly sweet and tangy base, while sautéed onions, garlic, and ginger bring depth to the dish. Garnished with fresh cilantro, this restaurant-worthy curry is ideal for pairing with steamed rice, naan, or roti. Ready in under an hour, Malai Cauliflower is a satisfying option for weeknight dinners or special occasions, transporting your taste buds straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Oil (vegetable or neutral)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (finely chopped, optional)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 cup Heavy cream
- 10 cashews Cashews (soaked and blended to a paste)
- 0.75 cup Tomato puree
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Rinse and cut the cauliflower into medium-sized florets. Blanch the florets in hot, salted water for 3–4 minutes, then drain and set aside.
In a large skillet or pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
Add the finely chopped onion and sauté until golden brown, about 5–6 minutes.
Stir in the minced garlic, grated ginger, and green chili (if using). Sauté for another 1–2 minutes until aromatic.
Add the turmeric, garam masala, coriander powder, and cumin powder. Stir well to combine the spices with the onion mixture.
Pour in the tomato puree and cook for 5–7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Add the cashew paste, stirring to combine, and cook for 2–3 minutes to enhance the richness of the sauce.
Stir in the heavy cream, salt, and sugar. Mix well and let the sauce simmer on low heat for 3–4 minutes.
Gently fold in the blanched cauliflower florets, ensuring they are well coated in the creamy sauce. Cover and cook for 7–10 minutes, stirring occasionally, until the cauliflower is tender yet firm.
Taste and adjust seasoning if needed. Remove from heat and garnish with chopped cilantro.
Serve hot with steamed rice, naan, or roti for a delicious meal.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 30.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
