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Stir-fried Cauliflower (Kauli Tarkari)

Prep Time:

20 Minutes

Cook Time:

30 Minutes


4-5 Servings



About the Recipe


  • 2 tablespoons   vegetable oil

  • 2 tablespoons  ghee or clarified butter

  • ½ teaspoon   mustard seeds or fenugreek seeds

  • 2 each   whole dried red chilies (chilies de Arbol)

  • 1 tablespoon  ginger paste

  • 2-21/2  pound  cauliflower, trimmed and cut into florets

  • ½ teaspoon   turmeric powder

  • 2 teaspoons   ground cumin

  • 1 ½ tablespoon  kosher Salt (add more if needed)

  • 1/2 cup   water plus more as needed

  • 1 teaspoons   garam masala (store-bought or homemade)

  • 4 sprigs   fresh cilantro, chopped coarsely


Step 1

Cut cauliflower in half, then trim the leaves from the bottom. Cut it into quarters, trim quarters into florets, cutting larger florets into halves or thirds. (optional - Place on a sheet pan and sprinkle 1 tablespoon of salt evenly over the cauliflower. Let the salt absorb for 30 minutes. Gently rinse before cooking.)

Step 2

Heat wok over high heat adds oil and ghee. Once the oil gets hot, add mustard seeds and fry until seeds pop. Add red chilies and a few seconds later add ginger.

Step 3

Add cauliflower and sprinkle with turmeric, cumin, coriander, and salt to taste. Mix well and stir-fry until cauliflower begins to brown lightly about 5-7 min. Add ¼ cup of water then stir, cover and reduce the heat to low.

Step 4

Cook for 5 minutes, and then add garam masala. Adding 1/4 cup of water to make sure pot does not turn dry, cook until vegetables are tender, about 15 to 20 minutes. Sprinkle water as needed to prevent burning. Do not allow to scorch.

Step 5

Once it is cauliflower is tender, cook off any excess water. Garnish with chopped cilantro, then rest for 5 minutes and serve.

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