Description
A comforting North Indian dry curry made with tender potatoes and golden cauliflower tossed in warm spices, fresh tomatoes, and finished with fragrant garam masala and cilantro.
Ingredients
Scale
- 4 cups cauliflower florets (about 1 medium head), cut into bite-sized pieces
- 2 medium potatoes (about 2 cups), diced into 1 inch cubes
- 1 medium yellow onion, finely chopped
- 2 medium fresh tomatoes, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small green chili, finely chopped (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat.
- In a small bowl, mix together turmeric, cumin, coriander, salt, and black pepper.
- Add vegetable oil to the skillet. Once warm, add chopped onion and cook for 3 to 4 minutes until soft and lightly golden. Stir in garlic, ginger, and green chili, cooking for another minute until fragrant.
- Add diced potatoes and stir to coat with the aromatic mixture. Cook for 5 minutes, stirring occasionally. Add cauliflower florets and the prepared spice mixture, tossing to coat evenly. Stir in diced tomatoes.
- Cover the pan and cook for 12 to 15 minutes, stirring occasionally, until potatoes are fork tender and cauliflower is soft but not mushy.
- Remove the lid and cook uncovered for 3 to 4 minutes to allow slight browning. Sprinkle garam masala and fresh cilantro over the top.
- Serve warm and enjoy.
Notes
- Cut vegetables evenly so they cook at the same rate.
- Add a squeeze of lemon before serving for extra brightness if desired.
- This dish tastes even better the next day as the flavors deepen.
- Frozen cauliflower can be used if thawed and patted dry.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Aloo Gobi, Indian cauliflower potato curry, vegan Indian recipe, spiced cauliflower and potatoes, easy vegetarian curry