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 that's also there in my cookbook, and Gobi Methi.

This recipe is called Cauliflower Potato and Tomato Rassa. It's also known as Aloo Gobi Masala. 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.

Why make this

• The curry is naturally vegan
• It's spicy and loaded with flavors
• Can be made in 30 minutes
• A comforting dish for any day of the week

Veggies - cauliflower is the main ingredient in this recipe, apart from that we also need onions, tomatoes, green peas, and potatoes.

Herbs and spices - cilantro, Kasoori methi, cumin seeds, mustard seeds, cumin powder, coriander powder, turmeric, chilly powder, Kashmiri chilly powder, garam masala, bay leaf, cinnamon, star anise, are needed.

Coconut - normally freshly grated coconut is added. But if you don't have, you can use unsweetened desiccated or shredded coconut.

Tomato ketchup, ginger, garlic, and green chilies are some other ingredients that are essential for this curry.

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

1. 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.
2. Make a smooth puree of tomatoes and ketchup. Keep it aside.
3. Parboil cauliflower florets and potatoes in turmeric + salt water for 10 minutes on medium flame. Strain.
4. 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.

1. 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.
2. Now add the onion paste. Fry it for 2 minutes.
3. Next, add the tomato puree and salt. Mix and continue to fry the masala for another 2 minutes.
4. Add green peas, spices like coriander-cumin powder, turmeric powder, chilly powder, Kashmiri chilly powder, and sugar, and saute for a minute.
5. 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.
6. 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 Masala 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.

I have shallow-fried cauliflower florets and potatoes but you can deep fry, grill, or even air-fry the veggies. You can also cook this curry in an Instant pot or boil the veggies instead.

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

You can make cauliflower rassa ahead of time. This curry stays good for 4-5 days in the fridge. You can also freeze this curry for up to 2 months.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

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