Potato Cauliflower Curry – Easy and Delicious
Also read: Chickpea Curry, Roasted Cauliflower, Make Ahead Mashed Potatoes
We love this potato cauliflower curry. It’s bright and colorful with tons of flavor thanks to a mix of Indian spices. Since it’s homemade, you can make it as hot or mild as you like it.
As you may know by now, my heritage is German. Cooking Indian food and exploring all those amazing spices is a new and exciting culinary adventure for me. Luckily, our friends Rita and Vikram are amazing cooks and take great pleasure in introducing us to the world of Indian cuisine and culture. Rita’s potatoes are legendary. We always look forward to them whenever we get together. I was thrilled when Rita shared her potato curry recipe with me a year ago. I’ve been making them ever since.
I’ve stayed true to Rita’s advice to always heat the spices. I’ve also tried some of the variations she’s suggested – more or less water, tomatoes or no tomatoes, green onions or cilantro, more chilis, etc. After many tasty experiments, I’ve settled on this version that includes cauliflower and just a bit of heat. We like this drier texture as it makes a great side dish, even to the more traditional German meals I make. I’ve learned that a potato cauliflower dish like this is called Aloo Gobi (Aloo meaning potato and Gobi meaning cauliflower).
I bet you’re going to love it. In fact, Canola Eat Well has included this recipe in their annual veggie recipe booklet that goes into every bag of veggies sold as part of the Farm to School Healthy Choice Fundraiser. Pretty cool! To get a copy of the veggie recipe booklet, just send a request to [email protected]. They update them every year, so you may not get this edition – but they always have great recipes.
Here’s the full recipe for you to try followed by a few pictures of the process.
Recipe for Potato Cauliflower Curry
Potato Cauliflower Curry
Ingredients
- 4 medium red potatoes
- 1 head small cauliflower
- 2 Tbsp canola oil
- 1 tsp black mustard seed
- 1 tsp cumin seed
- 1 small onion chopped
- 1-2 green chilies finely chopped
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 Tbsp grated fresh ginger
- 1 tsp salt
- 1 cup chopped tomatoes fresh or canned
- ½ cup yogurt or coconut milk
- 2 Tbsp chopped fresh cilantro or green onions
Instructions
- Wash, peel and cut potatoes into 1/2 inch (1.3 cm) cubes. Place in pot, cover with water and bring to boil over medium-high heat. Cook uncovered, until just tender 8 to 10 minutes. Drain and set aside.
- Trim, wash and cut cauliflower into small florets. In pot with steam basket and 3 inches (7.5 cm) of water, steam cauliflower for 5 to 7 minutes. Remove cauliflower and set aside.
- In large, heavy pot, heat canola oil over medium high heat.
- Add cumin and mustard seed and sauté until fragrant and starting to pop, about 30 seconds.
- Add onion and green chilies and sauté until onions are translucent, about 2 minutes. Add ciltantro stems if using.
- Add coriander, turmeric, cumin, garam masala, ginger and salt; sauté for 1 minute.
- Add tomatoes (add ½ cup (125 mL) water if using fresh tomatoes), loosen any browned bits and cook for 5 minutes. Stir in yogurt.
- Mix in potatoes and cauliflower. Cook for 5 minutes over low heat.
- Taste and adjust seasoning. For a thinner curry, add water to reach desired consistency.
- Remove from heat, garnish with chopped cilantro and enjoy.
- Yield: 8 servings Serving Size: 1 cup (250 mL)
Video
Notes
Nutrition Facts (per serving)
Helpful Tips for making Aloo Gobi – Potato Cauliflower Curry
Toast the seeds for maximum flavor. They’ll start popping and smell amazing when they’re ready, just be careful not to burn them or they’ll turn bitter.
Add onions and green chilies and sauté ’til onions are translucent, not brown.
Add the ground spices, sauté them too. Be ready to add the tomatoes and yogurt when the spices are nice and fragrant.
Mix in the pre-cooked potatoes and cauliflower and heat through.
Taste and adjust seasoning and how liquidy or dry the mix is by adding more water if desired.
Serve with a garnish of greens – cilantro or green onions.
So, what do you think, will you give this dish a try? If so, please take a pic and share it with me by tagging @getgettys on Instagram. Or leave a comment and let me know how it went.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.