Cauliflower Tomato Rassa

Growing up memories

Being away from home makes you crave home food all the more! I have grown up eating foods from different cuisines, thanks to my cosmopolitan neighborhood.

We would constantly exchange food with one another. The best part of this setup was that we got to taste different cuisines without traveling anywhere!

My love for Maharashtrian cuisine

Our neighbors were Maharashtrian which is why my palate is heavily influenced by this cuisine. I have grown up eating and loving almost all the famous dishes.

I have also learned how to make these dishes the authentic way from my neighbor. She taught me even the basic recipes like poha, chai, and sabudana khichdi.

She would make this dish called Flower Batata Rassa and the taste was out of the world. A simple yet delicious curry made with cauliflower, potatoes, and tomato.

I have made this Indian vegan cauliflower curry recipe many times but it still doesn't taste like the way she makes it, even though I follow her exact recipe.

Love cauliflower

Cauliflower contains many nutrients, it's a great low-carb option, high in fiber and antioxidants. It's also very versatile and easy to cook with.

For vegans and vegetarians, it's a great vegetable to include in the diet. If you love Indian vegan cauliflower curry recipes, do try Cauliflower Tikka Masala which's also there in my cookbook, or Aloo Gobi (which is the dry version of this recipe) and Gobi Methi.

This recipe is called Cauliflower Potato and Tomato Rassa. In Marathi, rassa means juice or thin gravy. This gravy is a little bit on the spicier side and is very flavorful.

This Indian vegan cauliflower curry recipe is very commonly prepared in Maharashtrian households and every home will have its own way of doing it.

Aloo Gobi Masala requires a bit of prep work but that's what gives this cauliflower rassa its flavor.

• Grind coconut, half the onions, green chillies, ginger, and garlic to a smooth paste. You can also roast these ingredients first and then grind them for a more aromatic flavor.
• Make a smooth puree of tomatoes and ketchup. Keep it aside.
• Parboil cauliflower florets and potatoes in turmeric + salt water for 10 minutes on medium flame. Strain.
• Heat oil in a pan and shallow fry the cauliflower florets and potatoes till they turn golden brown. You can also deep-fry them or roast them in a grill pan or air-fryer. Transfer to a plate.

• Heat oil in a pan, and temper the cumin and mustard seeds. Once they crackle, add chopped cilantro, bay leaf, cinnamon, and star anise. Fry them for a minute.
  • Then add sliced onions and saute them till they turn translucent.
• Now add the onion paste. Fry it for 2 minutes.
• Next, add the tomato puree and salt. Mix and continue to fry the masala for another 2 minutes.
• Add green peas, spices like coriander-cumin powder, turmeric powder, chilly powder, Kashmiri chilly powder, and sugar, and saute for a minute.
• Then add the cauliflower and potatoes to the pan. Mix them with the masala and cook them till turn soft. Add the desired amount of water to give this dish a gravy consistency. Cover with a lid and cook it till the gravy is cooked.
• Garnish with crushed Kasoori methi, cilantro, and garam masala, and take it off the flame.

Serving suggestions 🍽

Serve cauliflower rassa with rice/Jeera rice, puri, roti, bhakri, naan, chapati, or any other bread. You can also mix it with Curd rice and eat it. Pair this curry with salad, pickle, and papad.

You can make this for weeknights, weekends, brunch, parties, events, festivals, and holidays. Aloo Gobi Masala is also a lunchbox recipe.

Top recipe tips 💭

The consistency of this Aloo Gobi Gravy is as per your preference. However, the consistency is normally thin and not thick and creamy. Add carrots and bell peppers too in the gravy you want.

Feel free to skip spices you don't have. Adjust the level of hotness based on your tolerance. To get that authentic taste, add goda masala instead of garam masala.

Remember to not overcook the cauliflower and potatoes. They need to hold the shape and have a bite. Otherwise, it will become a mushy gravy.