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Image of creamy cauliflower curry with two chilies on top and a spoon.
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5 from 10 votes

Cauliflower Curry (Malai Gobi)

A delicious cauliflower curry with a creamy white sauce, this Indian restaurant style Malai Gobi will make you feel like a star cook. Vegan, gluten-free and soy-free recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course/Curry, Side
Cuisine: Indian, Soy-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Cauliflower Curry
Servings: 6 servings
Calories: 177kcal



  • 1 medium head cauliflower (separated into small florets)
  • ½ cup raw cashews
  • 1 cup coconut milk
  • 2 teaspoon coconut oil
  • 1 small onion (finely chopped)
  • 2 teaspoon ginger garlic paste
  • 2 green chili peppers (like serrano)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon green cardamom powder
  • 1 teaspoon chaat masala
  • Juice of ½ lemon
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • Salt to taste


  • Blend the cashews and coconut milk into a very smooth paste. Set aside.
  • Heat 1 teaspoon of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
  • Transfer the onions to a blender, add ¼ cup of water and the chili peppers and blend into a smooth paste.
  • In the same saucepan, heat the remaining teaspoon of coconut oil. Add the blended paste and bring it to a simmer.
  • Add the cauliflower florets and ½ cup water along with the cardamom powder, pepper, chat masala, and kasoori methi.
  • Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
  • Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
  • Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.


  • Serve the curry hot with roti, naan or over rice.
  • It can also be enjoyed with a simple pilaf like jeera rice.
  • Serve a vegan raita or a little bit of lime pickle on the side.
  • This curry tastes great the next day. You can store leftovers in the fridge for up to four days.
  • The coconut milk in the curry can separate or become a bit grainy when frozen. However, there will be no loss in taste. Freeze the curry in an airtight container.
  • Reheat the frozen curry in a microwave on high for 3-4 minutes, stirring once or twice in between. You can also heat the curry in a saucepan.


Calories: 177kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 2mg