Lababdar Recipe with Cauliflower | Easy Cauliflower Curry

Lababdar recipe with cauliflower | Easy Indian cauliflower curry recipe for any meal.

5 from 22 votes

Lababdar Recipe with Cauliflower | Easy Cauliflower Curry

Cauliflower Lababdar is a classic, rich, and flavorful Indian curry recipe. This simple side dish, made with basic pantry ingredients and cauliflower(gobi), is a total crowd-pleaser. Serve it with naan, roti, chapati, or steamed rice for an Indian vegetarian meal.

Prep Time10

Cook Time25

Course: Dinner, Lunch

Cuisine: north indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 155kcal

Author: Kushi

Equipment

Ingredients

For tomato cashew paste

3 Tomatoes roughly chopped
12 to 15 Cashews
1 inch Ginger chopped
3 Garlic cloves chopped
2 Cardamom
2 Cloves
1- inch cinnamon
2 to 4 Dry red chilies
Water approx ½ to 1 cup

For the gravy

2 tablespoon Ghee oil or butter
1 Bay leaf
1 teaspoon Cumin seeds
1 Onion large finely chopped
2 Green chilies chopped
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
½ teaspoon Red chile powder Cayenne powder
½ teaspoon Garam masala powder
½ teaspoon Sugar adjust to taste
¼ cup Cream coconut milk
Salt to taste
1 Cauliflower medium size cut into florets
2 tablespoon Coriander leaves chopped for garnish

Instructions

Make the creamy tomato cashew paste

In a pot, add tomatoes, cashews, ginger, garlic, cardamom, clove, cinnamon, and dry red chilies with water. Bring it to a boil. Cover and cook until tomatoes soften.
3 Tomatoes, 12 to 15 Cashews, 1 inch Ginger, 3 Garlic cloves, 2 Cardamom, 2 Cloves, 1- inch cinnamon, 2 to 4 Dry red chilies, Water
Let this cool down completely.
Add this to a blender or mixie jar and blend it to a smooth paste. See that there are no chunks of tomatoes or cashews.

Making of lababdar curry

Heat oil or ghee in a pan. Add bay leaves and cumin seeds. Saute for a couple of seconds.
2 tablespoon Ghee, 1 Bay leaf, 1 teaspoon Cumin seeds
Add onions and saute until the onion turns translucent.
1 Onion
Add pureed tomato paste, green chilies, turmeric, coriander, red chilies, and garam masala powder, and cook this for 3 to 4 minutes. You can cover and cook as the mixture may splutter.
2 Green chilies, ¼ teaspoon Turmeric powder, 1 teaspoon Coriander powder, ½ teaspoon Red chile powder, ½ teaspoon Garam masala powder
Add 1 to 2 cups of water, sugar, salt to taste, cauliflower florets, and bring it to a nice boil. Cover and cook for 5 to 8 minutes on medium to low flame or until the cauliflower is tender and cooked.
½ teaspoon Sugar, Salt, 1 Cauliflower
Taste check and adjust the spices.
Finally, add the cream and coriander leaves and mix. Switch off the flame.
¼ cup Cream, 2 tablespoon Coriander leaves
Cover and keep this for 5 minutes. This allows the flavors to intensify.
Serve hot with naan, roti, chapati or basmati rice, and ghee rice, and enjoy.

Notes

Vary the spices as per your taste.
You can substitute cream with milk, sour cream, or yogurt.
For the vegan version, use coconut milk instead of cream. The taste may vary accordingly.
If using paneer or chicken, if you have time, marinate them as they will give the best flavors.
Along with bay leaf, you can add whole spices like marati moggu and star anise if available. It adds a unique flavor.

Nutrition