Cauliflower Chana Poriyal | Cauliflower curry
Cauliflower Chana Poriyal | Cauliflower curry | Cauliflower chickpea poriyal | Gobi curry | Cauliflower Chana dry subzi | Cauliflower poriyal recipe | Cauliflower Curry with chickpea | Cauliflower curry | chana curry | Cauliflower palya | Cauliflower stir fry | Indian poriyal recipe | Cauliflower dry curry | Indian vegan side recipe with step-by-step pictures, and video recipe. Check out the Cauliflower chana recipe and if you like the video pls SUBSCRIBE to my channel.
Why cauliflower Chana curry?
For a flavorful and protein-rich curry, this cauliflower chana curry is a great option. With little make-ahead preparation, Chana curry can be prepared in 10 minutes.
Should I parboil cauliflower?
It is not required. Soaking the cauliflower in hot water helps to get rid of
Can I add a cauliflower thick stem?
No, for faster cooking, I would recommend skipping the thick stem.
Can I cut cauliflower into big florets?
If you are looking for a quick, catering-style cauliflower chana masala, chop it into smaller pieces. Big florets take a longer time to cook, but if the florets are very small, they might get mushy.
Can I skip soaking?
I have never noticed worms in cauliflower. I get here in the US, but for faster cooking and to retain the cauliflower's crunchy texture, I would recommend soaking in hot water.
Drain the water before soaking
Yes, cauliflower shouldn't drip water; that might make cauliflower curry mushy and soggy. It should just have moisture for faster cooking.
Chana for poriyal
I soak the Chana overnight. Cook it with salt and make curry.
What tastes best with roast?
It goes well with a variety rice. Also tastes good as a side for Sambar, rasam, kootu, and kuzhambu varieties.
PORIYAL RECIPE COLLECTION IN TMF
Ingredients:
to soak
350 g Cauliflower, cut into florets
salt
turmeric powder
hot water
to temper
1 tablespoon oil
½ teaspoon cumin seeds
1 teaspoon fennel seeds
poriyal
1 cup cooked chana, heaped
½ cup Onion, finely chopped
salt as needed
½ tablespoon sambar powder
1 teaspoon Ginger garlic paste
½ teaspoon garam masala
curry leaves
½ Tomato
Turmeric powder
1 tablespoon thick curd
½ teaspoon curry powder
How to make cauliflower chana curry with step-by-step pictures
- First, soak chana overnight and pressure cook with salt and water
- Soak cauliflower, turmeric powder, and salt in hot water for 15 minutes
- drain the water completely and keep it aside
- Add oil to the pan. Once the oil is hot, add fennel seeds and cumin seeds; roast well
- Furthermore, add onion and ginger garlic paste; saute till onion turns translucent
- add tomato; quick mix
- Furthermore add turmeric powder, garam masala, sambar powder, and salt; saute till tomatoes turn mushy
- add cauliflower and cooked chana; cover and cook on a medium flame for 3-4 minutes
- turn down to a low flame
- Add curd and curry powder; cook till poriyal turns to desired texture
Ingredients
to soak
- 350 g Cauliflower cut into florets
- salt
- turmeric powder
- hot water
to temper
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
poriyal
- 1 cup cooked chana heaped
- ½ cup Onion finely chopped
- salt as needed
- ½ tablespoon sambar powder
- 1 teaspoon Ginger garlic paste
- ½ teaspoon garam masala
- curry leaves
- ½ Tomato
- Turmeric powder
- 1 tablespoon thick curd
- ½ teaspoon curry powder
Instructions
- First, soak chana overnight and pressure cook with salt and water
- Soak cauliflower, turmeric powder, and salt in hot water for 15 minutes
- drain the water completely and keep it aside
- Add oil to the pan. Once the oil is hot, add fennel seeds and cumin seeds; roast well
- Furthermore, add onion and ginger garlic paste; saute till onion turns translucent
- add tomato; quick mix
- Furthermore add turmeric powder, garam masala, sambar powder, and salt; saute till tomatoes turn mushy
- add cauliflower and cooked chana; cover and cook on a medium flame for 3-4 minutes
- turn down to a low flame
- Add curd and curry powder; cook till poriyal turns to desired texture
Video
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