Spiced Cauliflower Curry with Bell Peppers and Carrots in Creamy Milk Gravy

Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy

This vibrant and aromatic Cauliflower Curry with Bell Peppers and Carrots is a comforting dish that brings together a rich blend of vegetables and spices, simmered in a creamy, spiced milk gravy. The combination of crunchy cauliflower florets, sweet bell peppers, and tender carrots, all enveloped in a warm, spiced milk sauce, makes it the perfect dish for a busy weeknight meal. Simple to prepare yet full of flavor, it’s a fantastic vegetarian option that pairs beautifully with a variety of flatbreads, from phulkas to buttered pita. The subtle yet fragrant spices like saffron (optional) and cardamom elevate the dish to a new level of deliciousness.

Ingredients for Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy

Nutritional Information (per serving – approximate)

Preparation and Cooking Time

Instructions for Making Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy

1. Heat the Oil and Temper the Spices
   In a heavy-bottomed pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle until they begin to crackle, releasing their aromatic essence into the oil.

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2. Sauté the Vegetables
   Once the cumin seeds have crackled, add the diced bell peppers and onion to the pan. Sauté for about 5-6 minutes until the onions become translucent and the peppers soften slightly.

3. Add the Spices and Tomato Puree
   Stir in the cardamom pods, followed by the tomato puree, turmeric powder, cumin powder, garam masala powder, and red chili powder. Mix well and cook for another 5 minutes until the tomatoes start to bubble and the oil begins to separate from the mixture.

4. Incorporate the Milk and Vegetables
   In a separate bowl, mix the milk with cornflour to make a smooth slurry. Pour this mixture into the pan with the tomato and spice base, stirring well to combine. Add the steamed cauliflower florets, carrots, and green bell peppers to the pan.

5. Simmer and Blend Flavors
   Turn the heat to low and cover the pan with a lid. Let the curry simmer for about 5 minutes, allowing all the flavors to meld together and the vegetables to absorb the spiced milk gravy.

6. Finish with Fresh Coriander
   Turn off the heat and stir in the freshly chopped coriander leaves for a burst of freshness and flavor.

7. Serve and Enjoy
   Serve the Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy hot with phulkas, parathas, or even pita bread toasted with a bit of butter for a comforting meal.

Tips for Perfecting Cauliflower Curry:

• Saffron Addition: For an extra layer of flavor and color, you can infuse the milk with a few strands of saffron before adding it to the curry. This is an optional step, but it lends a beautiful golden hue and a subtle floral taste.

• Vegetable Variations: While the recipe calls for cauliflower, bell peppers, and carrots, you can experiment by adding other vegetables like peas, potatoes, or green beans. Adjust the cooking time accordingly for any new additions.

• Spice Adjustments: Feel free to tweak the level of red chili powder to your preferred heat. If you like a milder curry, reduce the chili powder or omit it altogether.

• Cornflour Substitute: If you don’t have cornflour, you can use rice flour or arrowroot powder as an alternative to thicken the milk gravy.

This Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy is a heartwarming dish that brings all the best qualities of Indian cuisine—comforting, rich, and full of flavor. The creamy, spiced gravy, combined with the crunch of vegetables and aromatic spices, will quickly become a family favorite. Whether served on a busy weeknight or at a weekend gathering, it’s a meal that’s sure to satisfy both the body and the soul.