Phoolgobhi Roganjosh (Cauliflower curry)

Phoolgobhi Roganjosh (Cauliflower curry)

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Servings: 4
Calories: 710


  • 2.2 lb Cauliflower phool gobhi
  • 7 floz Vegetable oil for frying
  • 2 1/2 floz Vegetable oil
  • 4 Cloves hung
  • 2 Bay leaves tej patta
  • 3 Black cardamom badi elaichi, crushed
  • a pinch Asafoetida hing
  • 2 tsp Red chilli powder
  • 2 oz Yoghurt dahi
  • 4 floz Water
  • Salt to taste
  • 1/2 tbsp Ginger powder sonth
  • 2 tsp Aniseed saunf powder
  • 1 tsp Garam masala


  • Cut the cauliflower into 6-7 florets each. Soak in saline water for 3 - 4 minutes. Rinse and put aside.
  • Heat the oil (for frying) in a deep pan. Fry the florets to a golden brown. Remove and drain the excess oil.
  • Heat 5 tbsp oil; add cloves, bay leaves, black cardamom, and asafoetida. Stir on low heat for a few seconds. Stir in red chilli powder with yoghurt and add to the pan. Cook on high heat till the oil separates, stirring continuously.
  • Add the water and stir. Add cauliflower, salt, ginger powder, aniseed powder, and garam masala. Cook for 10 minutes on low heat, taking care that the mixture does not stick to the bottom.
  • Remove from heat and serve hot.
Calories: 710 kcal
Carbohydrates: 16 g
Protein: 6 g
Fat: 72g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 101 mg
Potassium: 850 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 809 IU
Vitamin C: 121 mg
Calcium: 92 mg
Iron: 2 mg
Dishes Curries
Cuisine Indian
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