This is a “curry in a hurry” – perfect for weeknight meals and goes well with plain rice or any Indian bread.
I think replacing potatoes with frozen green peas is a great variation to this recipe. But remember to add them at the end stage of the cooking process. Any other ideas? Please let me know.
More Cauliflower recipes:
- Chilli Gobi or Chilli Cauliflower
- Gobi Manchurian
- Aloo Gobi
- Restaurant Style Gobi (Cauliflower) 65
- Cauliflower Crust Pizza
- Lentils Kale Cauliflower Curry
Cauliflower and Potato Curry
A simple potato and cauliflower curry for a lazy day!
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Ingredients
- 2 cups cauliflower cut into florets
- 1 cup potatoes cubed
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 medium onion coarsely chopped
- 1 medium tomato chopped, or 2 tablespoon canned diced tomatoes
- A pinch of cumin seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 teaspoon chilli powder optional
- 3 tablespoon coconut cream
- Water
- Salt to taste
- 1 sprig of curry leaves
- Oil
Instructions
- Heat oil in a deep pan, and add cumin seeds. Wait for them to splutter. Once done, throw in chopped onion and fry until it becomes soft. Now it’s time to fry ginger and garlic pastes, and all the other spices (ground turmeric, garam masala, ground coriander, and chilli powder, if using).
- Add in tomatoes, and let it cook. You can add cauliflower and potatoes (and of course, salt) at this stage. Mix well. Add enough water just to cover the veggies. Cover the pan with a lid, and cook over a medium flame until done. Stir the curry occasionally to make sure it doesn’t stick to the bottom of the pan.
- When the veggies are cooked, you can add coconut cream and curry leaves, and cook for a minute. Serve hot.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Sodium: 227mg | Fiber: 4g | Sugar: 11g
Rashmi says
Nish, I am going to do it right away, the pic is just so inviting...
~Rashmi