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Gobi Masala (Cauliflower Curry)

Rated as 3.22 out of 5 Stars

"You've probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Serve over rice."
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15 m servings 95
Original recipe yields 4 servings


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  1. Dissolve the coconut cream in 5 tablespoons milk.
  2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
  3. Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
  4. Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 95 calories; 4.1 12.9 4.4 2 56 Full nutrition

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Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

The amount of oil has been revised. It was originally published with 2 cups oil.

Most helpful critical review

The cauliflower was bathed in fat.

Most helpful
Most positive
Least positive

The amount of oil has been revised. It was originally published with 2 cups oil.

The cauliflower was bathed in fat.

it tastes really good!

Great if you add chickpeas too!!!

A staple of veggie dishes. I add a little more spice for heat.

I really liked the tamarind flavor. I was expecting more of a tempura-style coating on the cauliflower.

This recipe has too much oil, and the combination of spices does not bring about a nice dish.