Thursday, 3 April 2014

Broad beans and Cauliflower curry

Like many out there, I am also a bean hater. When I made this curry for the first time, I was skeptical how it would turn. Its simple and flavorful. Cauliflower brings in the required flavour. So now I can never say, 'I hate beans'.


Broad beans, chopped 1" pieces: 1 cup
Cauliflower, florets: 1 cup
Tomatoes, chopped: 1 medium size
Onions, chopped: 2 medium size
Green chilies, slit:  2
Ginger garlic paste: 1/2 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp(suit your spice level)
Salt to taste
Oil: 1 tbsp
Coriander leaves, chopped: 2 tbsp


  1. Heat oil in a kadai, add onions and green chilies.
  2. Add ginger garlic paste when the onions turn golden brown and saute for a minute.
  3. Add the broad beans, cauliflower and tomatoes and let them sit for 5 minutes on a low flame.
  4. Add turmeric powder, red chili powder, salt and mix well.
  5. Add half glass water and cook on low flame till the vegetables become soft or till they are cooked. 
  6. Garnish with coriander leaves and serve with rice. 


  • You can even pressure cook it to save time. Cook for 4 whistles.
Linking this to Prachi AgarwalGayatri's cookspotRafeeda

1 comment:

Rafeeda AR said...

yummy looking curry... thank u so much for linking all ur entries to the south indian cooking event... :)

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