Cauliflower Tomato Rassa or Aloo Gobi Masala is an Indian vegan curry recipe that has some intense flavors and is super appetizing to taste!
![Cauliflower Tomato Rassa served in a round bowl](https://cookilicious.com/wp-content/uploads/2021/10/Cauliflower-Tomato-Rassa-24-960x1440.jpg)
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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!
Cauliflower Tikka Masala 🎥
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.
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
Ingredients needed 🧾
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.
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How to make 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.
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.
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.
More Maharashtrian recipes
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Recipe 📖
Cauliflower Tomato Rassa
Equipment
Ingredients
For the onion masala
- ⅓ cup coconut
- ½ onion
- 5 cloves garlic
- 1 inch ginger
- 2-3 green chillies
For the tomato puree
- 2-3 tomatoes
- ¼ cup tomato ketchup
To cook the veggies
- 4 cups water
- ½ teaspoon turmeric powder
- salt
- 4 tablespoon oil
- 1 cauliflower head cut in florets
- 2 potatoes
For gravy
- 1 tbsp oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 tablespoon chopped cilantro
- 2 bay leaf
- 1 cinnamon stick
- 1 star anise
- ½ onion thinly sliced
- ½ cup green peas
- 1 teaspoon turmeric powder
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- 1 tablespoon chilly powder
- 1 tablespoon Kashmiri chilly powder
- 1 teaspoon sugar
- Salt
- Water as required
- 1 tablespoon Kasoori methi
- 2 teaspoon garam masala
- additional Cilantro for garnish
Instructions
To make onion masala
- Grind coconut, half the onions, green chillies, ginger and garlic to a smooth paste. You can also roast these ingredients first and then grind for more aromatic flavor.
To make tomato puree
- Make a smooth puree of tomatoes and ketchup. Keep it aside.
To cook the veggies
- 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. Transfer to a plate.
To make the curry
- Heat oil in a pan, temper the cumin and mustard seeds. Once they crackle, add part of the chopped cilantro, bay leaf, cinnamon and star anise. Fry them for a minute. Then add sliced onions and saute till they turn translucent.
- Now add the onion paste. Fry if 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, 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 desired amount of water to give this dish a gravy consistency. Cover with lid and cook it till the gravy is cooked.
- Garnish with crushed Kasoori methi, remaining cilantro and garam masala and take it off the flame.
Sarah @ Champagne Tastes says
yum! I love cauliflower in Indian dishes- it picks up the flavors so well!! This looks amazing- I want to eat it right now haha
Jill says
I think through food and recipes is one of the best ways to remember our loved ones! This looks delicious!
Renee says
This sounds so flavorful! Some of the best recipes are the ones that are taught by those who love us. I'm glad she was able to live on through her food.
Sam @ Pixel Sprout says
Wow! This looks like some seriously good comfort food. If we don't have dhania jeera powder, do you have a substitution for it? I'm actually not familiar with this spice.
Chef@Cookilicious says
Thanks Sam. You can make cumin coriander powder at home..you can check my recipe for the same on the blog. Else omit that spice. Just add whole cumin and cilantro.
Paula Niziolek says
Oh my goodness this sounds so good! I love that she made it for you one last time. What great memories are in food!
Saving the recipe to Pintrest so I can make it sometime soon.
Ksenia @ At the Immigrant's Table says
This is precisely the kind of food we cook on a regular basis at home. Great work! And I just love reading about the tight-knit community you have at home. Having someone to share it with makes food tastes even better!
Tamara says
I love the way recipes trigger memories of loved ones! I lost my mom to cancer when she was 63. So many memories of her seem tied to food! Indian food is among my favorites, and we cook it often. Cauliflower and Tomato Rassa sounds delicious!
Kim @ Three Olives Branch says
This looks so good! I have been loving cauliflower lately, will have to try this out!
Teresa says
Sounds delicious! Thank you for sharing this recipe at The Really Crafty Link Party. Pinned!
mainy - myrealfairy says
Yummy, looks like a really tasty meal! The photos are vibrant and make me want to dig in:)
mainy
#anythingoes
Danita Carr says
Sounds and looks delicious and flavorful! Thanks for sharing at #SmallVictories
Matilda Togiai says
Such beautiful pictures! I just want to lick my screen! And this dish is so healthy and full of delicious vegetables. I can't wait to make this. Thanks for the recipe. BTW..I love your food!
laughing mum says
oh wow! this looks amazing! and fairly easy to make too... I'm definitely going to be trying this! #AnythingGoes
Aish says
Loved reading your post.
Roz Warren says
Fabulous.
Chaza says
This look so good. I always wanted to try cauliflower in a different ways. Going to try recipe. Thank you for sharing. 🙂
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