You can prepare super crispy air fryer cauliflower in a couple of minutes and with only a few ingredients.
This easy appetizer or side dish is naturally vegan and gluten-free.
Goes great with this Lemon, Thyme and Garlic Potato Tart and Cilantro Cream Sauce .
Cauliflower florets are tossed in a seasoning and then air fried until they are perfectly crisp.
Using the air fryer is a great way of roasting cauliflower. It is suprisingly much quicker than baking in the oven and the end results are so crispy and perfectly cooked through!
Cauliflower goes great as a side dish or makes a healthy alternative to snacking. It’s a great way to get more veggies in your diet without compromising on flavour.
I love making Air Fryer Breaded Mushrooms , Air Fryer Avocado Fries and Air Fryer Parsnips as a way to increase vegetable intake.
These are a bit different to air fryer cauliflower bites as these are not breaded with panko breadcrumbs.
Air Fryer Cauliflower Ingredients
Cauliflower – look for cauliflower that is creamy white in colour that has minimal dark spots.
If you use frozen cauliflower, ensure to thaw it prior to using. Frozen cauliflower releases a lot of moisture.
Seasoning:
Red chili powder
Alternatively use paprika, cayenne pepper or red chilli flakes
Turmeric powder – this is optional but a little turmeric powder adds a gorgeous colour.
Garlic powder
You can also use onion powder
Salt and pepper
Cooking oil spray – if you do not have spray, you can use any other oil such as sunflower, vegetable or olive oil
Alternatives
Use curry powder as a seasoning to add maximum flavour.
Add a little cumin powder to turn these into Indian Air Fryer Cauliflower
Air Fryer Cauliflower Recipe
Firslty, prep your cauliflower. Remove the leaves and cut the cauliflower head in half using a sharp knife.
Remove the stems from both halves.
Tear the cauliflower head into bite-size florets, wash well under running water.
Allow to drain well or pat dry using a clean kitchen towel.
Place the cauliflower in a large bowl.
Sprinkle over the spices / seasoning of your choice.
Toss the cauliflower in the seasoning and spray over cooking oil.
Spray some cooking oil on the air fryer basket.
Arrange the cauliflower florets in a single layer in the air fryer basket.
If they don’t all fit, air fry in batches.
Cooking time 5-7 minutes at 180C or 360F.
You may need to shake the basket half way to ensure even cooking.
Garnish with fresh parsley or parmesan cheese or you may want to squeeze over lemon juice.
Serving Suggestion
Roasted cauliflower goes great as a side-dish for these sundried tomato chickpea cakes or this air fryer pasta bake.
To enjoy as a snack, dip them into a tasty dipping sauce. Optionals include ranch dressing, buffalo sauce, or this sour cream and chive dip .
We served ours with delicious Indian coriander yogurt sauce.
You can use leftovers in a potato and cauliflower soup or add in to Indian Chickpea Salad just before serving.
Storage
Air Fryer Cauliflower is best eaten immediately to enjoy at its crispiest.
However, you can store leftovers in an airtight container and place in the fridge.
Reheat in the air fryer to get them crispy again or use the microwave.
I do not recommend placing in the freezer as the cauliflower will loose its texture.
Other Air Fryer Recipes
Air fryer Smashed Potatoes
Triple Cooked Chips in Air fryer
Air fryer Onion Bhaji
Frozen Spring Rolls in Air fryer
Vegan Curry Puffs
Air fryer Buffalo Cauliflower
Other Cauliflower Recipes
Bought a huge cauliflower and couldn’t finish it in one go? Try our delicious cauliflower recipes.
Mashed Cauliflower (vegan)
Vegan Cauliflower Korma
Roasted Thai Cauliflower Soup
Tandoori Cauliflower Taco
Aloo Gobi (Vegan Potato and Cauliflower Curry)
Air fryer Gobi Manchurian
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Easy Crispy Air Fryer Cauliflower
Equipment
- 1 Air fryer
- 1 Knife
- 1 Chopping board
Ingredients
- 2 cup cauliflower florets washed and pat dry
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder or paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper powder
- ½ tesapoon salt or per taste
- 1 teaspoon cooking spray
Instructions
- Place the 2 cup cauliflower florets in a large bowl.
- Sprinkle over 1/2 teaspoon turmeric powder , 1/2 teaspoon chili powder , 1/2 teaspoon garlic powder , 1/2 teaspoon black pepper powder and 1/2 tesapoon salt
- Toss the cauliflower in the seasoning and spray over 1 teaspoon cooking spray (cooking oil)
- Spray some cooking oil in the air fryer basket.
- Arrange the cauliflower florets in a single layer in the air fryer basket.
- If they don’t all fit, air fry in batches.
- Air fry at 180C or 360F for 5-7 minutes or until cauliflower is tender in the middle and crispy outside.
- You may need to shake the basket half way to ensure even cooking.
- Garnish with fresh parsley or parmesan cheese or you may want to squeeze over lemon juice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Easy Crispy Air Fryer Cauliflower
Equipment
- 1 Air fryer
- 1 Knife
- 1 Chopping board
Ingredients
- 2 cup cauliflower florets washed and pat dry
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder or paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper powder
- ½ tesapoon salt or per taste
- 1 teaspoon cooking spray
Instructions
- Place the 2 cup cauliflower florets in a large bowl.
- Sprinkle over 1/2 teaspoon turmeric powder , 1/2 teaspoon chili powder , 1/2 teaspoon garlic powder , 1/2 teaspoon black pepper powder and 1/2 tesapoon salt
- Toss the cauliflower in the seasoning and spray over 1 teaspoon cooking spray (cooking oil)
- Spray some cooking oil in the air fryer basket.
- Arrange the cauliflower florets in a single layer in the air fryer basket.
- If they don’t all fit, air fry in batches.
- Air fry at 180C or 360F for 5-7 minutes or until cauliflower is tender in the middle and crispy outside.
- You may need to shake the basket half way to ensure even cooking.
- Garnish with fresh parsley or parmesan cheese or you may want to squeeze over lemon juice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare this delicious Bhindi Bhaji recipe for your next curry night! Okra are tossed in a onion, tomato gravy and flavoured with Indian spices – just like the Indian Okra Curry served at your local takeaway.
This main or vegetarian side dish is naturally vegan and gluten-free. Don’t forgot to check out the helpful tips in the post to make perfect Bhindi Masala without any slime.
- Bhindi Bhaji Ingredients
- Health Benefits
- How to prepare okra for cooking
- How to make Bhindi Bhaji step by step instructions
- Pro Tips
- Serving Suggestion
- Can I freeze bhindi bhaji?
- Other Restaurant Style Indian Curry Recipes
Bhindi Bhaji can be found as a vegetable side dish in Indian restaurants and takeaways around the world.
Bhindi translates to okra and “bhaji” in this case means dry curry or stir fry. It is also known as Indian Okra Curry.
This particular recipe tastes just like the curry you find in restaurants rather than typical homestyle curry.
Bhindi Masala tends to have a bit more of a tomato gravy, just like in this Indian Mixed Vegetable Curry .
There is also a Maharashtrian style version called bhendi chi bhaji (in Marathi)
Why You’ll Love this Indian Okra Curry
Perfect summer vegetable curry
Easy, quick and fuss-free recipe just like my North Indian style Cabbage Curry
Restaurant or takeaway style curry but made inexpensive
Vegan and Naturally Gluten-free
Make-ahead curry recipe
Delicious side dish
Bhindi Bhaji Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Okra
I do not recommend using frozen okra for this recipe.
Onion – you can use white or red onion that is either finely chopped or sliced
Garlic – you will need fresh garlic cloves but you can get away with using frozen garlic paste or jarred garlic paste. Substituting with garlic powder will not provide you with bulk to the gravy and flavours will not be as good.
Green chillies
Ginger
Tomatoes – you will need one large tomato or two medium sized tomatoes. Fresh chopped tomatoes work better but you can use tinned if that is what you have to hand.
Spice powders – red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder
Cumin seeds – you can also use mustard seeds
Hing – this is optional
Kasoori methi – this is the key ingredient for restaurant style flavours. It is optional, but if you can find it, it will transform the taste of your Indian cooking. Find it in South Asian or Indian grocery stores or online.
Salt to taste
Coriander leaves to garnish
Health Benefits
Okra or bhindi/bhinda are also known as ladies fingers or gumbo .
- Rich in Nutrients: Okra is low in calories and contains a good amount of vitamins, minerals, and dietary fiber. It is a good source of vitamin C, vitamin K, vitamin A, and folate. This helps in immunity, skin health, eye health and heart health.
- Heart Health: Okra contains soluble fiber and is also rich in antioxidants
- Blood Sugar Control: The soluble fiber found in okra can help regulate blood sugar levels by slowing down the absorption of sugar in the digestive tract. This may be beneficial for individuals with diabetes or those at risk of developing diabetes.
- Anti-Inflammatory Properties: Okra contains various compounds with anti-inflammatory properties, including flavonoids and antioxidants. Regular consumption of okra may help reduce inflammation in the body.
How to prepare okra for cooking
The number one rule for okra is to handle it only when dry. Once okra touches water, it becomes slimey and gooey and generally unpleasant to eat.
I wash each okra under running water then pat dry with a kitchen towel.
To prevent the slime sticking on the knife, rub the knife with a cut lemon. The acidity prevents the stickiness.
Slice the dry bhindi using a sharp knife. Discard the tops and tails, slice into 2 cm shapes.
How to make Bhindi Bhaji step by step instructions
In a frying pan, heat oil on a medium flame. Once hot, add cumin seeds and hing. The cumin seeds will immediately sizzle.
Add in the chopped onions, fry the onions become translucent or until light pink.
Then add minced garlic, chillies and ginger and cook until raw smell of garlic goes away.
Add the chopped okra and saute on medium/high heat whilst continually stirring – around 6-8 minutes. Depending on the freshness and size of your okra, this timing may vary.
Do not add the tomatoes yet.
In the begining you will see some slimeness in the okra, as okra will release it’s own water content. Don’t worry, it will go away when you cook okra on high heat.
Once the okra are about 80% cooked, add in the chopped tomatoes and allow the bhindi bhaji to cook. Season with salt to your taste.
Spoon in the masala powders – red chili powder, turmeric, cumin coriander powder and garam masala.
Once the okra are tender, crush kasoori methi in your palm and add in to the cooked bhindi bhaji.
Check by breaking one okra piece using a spatula, if it does nicely bhaji is done. Turn off the heat.
Drizzle some lemon juice, you can garnish with freshly chopped coriander/cilantro.
Pro Tips
Do not keep okra in the water for long, dry and each and every bhindi using clean dry kitchen towel.
Cook on high heat and keep stirring continuously.
Add tomatoes once bhindi are mostly cooked as tomatos prevent the okra from cooking.
Any acidic ingredient such as tomatoes, lemon juice, vinegar, plain yogurt or dried mango powder prevents sliminess in okra.
If you use plain yogurt, only add when sabji is done and heat is turned off
Okra sabji needs generous amount of oil therefore use the given amount in the recipe card. You may increase the amount of oil further if you prepfer but do not decrease it.
For fresh and delicious bhindi bhaji do not over use spices.
Don’t add spices and salt in the beginning of cooking as okra shrinks whilst cooking and you don’t want over powering taste of spices.
Serving Suggestion
Vegetable dishes to enjoy alongside this okra curry include:
Brinjal Bhaji
Chana Masala
Make it a complete meal with Dal Fry or Tarka Dal and Takeaway style Pilau Rice .
I prefer bhindi bhaji with roti or chapati rather than naan as it is dry but you could try garlic and coriander naan or this Peshwari Naan .
Some people enjoy this sabji with paratha .
No Indian meal is complete with poppadoms and poppadom chutneys .
You can follow this easy poppadoms recipe to eat alongside Indian Onion Chutney or this Indian Mint Sauce .
Can I freeze bhindi bhaji?
I do not recommend freezing bhindi bhaji – the okra loose their texture
You can place leftovers in the fridge in an airtight container and store for 3-4 days. Reheat on the stove or in the microwave.
Other Restaurant Style Indian Curry Recipes
Paneer Jalfrezi
Saag Aloo
Dum Aloo
More Bhindi Recipes
Bhindi Capsicum
Okra in yogurt (bhindi kadhi)
Stuffed Bhindi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bhindi Bhaji (Restaurant/Takeaway style)
Equipment
- 1 Chopping board
- 1 Knife
- 1 pan
- 1 Spatula
Ingredients
- 500 grams okra fresh
- 4 tablespoon oil
- 1 tespoon cumin seeds
- ⅛ teaspoon asafoteida hing
- 1 medium onion roughly chopped
- 1 large green chili minced
- 4 cloves garlic minced
- 1 inch root ginger minced
- 1 large tomato chopped
- 2 teaspoon chili powder use less or more
- ¾ teaspoon turmeric powder
- 1 tespoon coriander powder
- ½ tesapoon cumin powder
- ¾ teaspoon garam masala
- 1 teaspoon dried fenugreek leaves kasoori methi
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 2 tablespoon coriander
Instructions
- Wash 500 grams okra under running water then pat dry with a kitchen towel.
- Slice the dry bhindi using a sharp knife. Discard the tops and tails, slice into 2 cm shapes.
- In a frying pan, heat 4 tablespoon oil on a medium flame. Once hot, add 1 tespoon cumin seeds and 1/8 teaspoon asafoteida (hing). The cumin seeds will immediately sizzle.
- Add in the chopped 1 medium onion , fry the onions become translucent or until light pink.
- Then add minced 1 large green chili , 4 cloves garlic and 1 inch root ginger and cook until raw smell of garlic goes away.
- Add the chopped okra slices and saute on medium/high heat whilst continually stirring – around 6-8 minutes. Depending on the freshness and size of your okra, this timing may vary.
- Once the okra are about 80% cooked, add in the chopped 1 large tomato and allow the bhindi bhaji to cook. Season with salt to your taste. Season with 1 tablespoon salt or to your taste.
- Spoon in the masala powders – 2 teaspoon chili powder , 3/4 teaspoon turmeric powder , 1 tespoon coriander powder , 1/2 tesapoon cumin powder and 3/4 teaspoon garam masala .
- Once the okra are tender, crush 1 teaspoon dried fenugreek leaves in your palm and add in to the cooked bhindi bhaji. Turn off the heat.
- Drizzle some 1 tablespoon lemon juice , and garnish with freshly chopped 2 tablespoon coriander /cilantro.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
