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Cauliflower Potato Curry

Cauliflower Potato Curry

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course, Side Dish
Keyword Curry, Vegetable
Calories 1583 kcal

Ingredients

Instructions

  • Peel the potatoes and cut into medium size pieces
  • Cut the stem off the cauliflower and separate into medium size florets
  • Add 2 tbsp of oil to a frying pan and warm until hot but not smoking. Add in the potatoes and cauliflower and fry. You can also boil the cauliflower and potato for 5 minutes or until the vegetables are half way cooked. When boiling, bring the water to boil at first with a little bit of salt and then add the vegetables. Set the vegetables aside.
  • In another pan, heat oil and fry the bay leaf, cardamom and cinnamon stick.
  • To the pan with the spices, add the chopped onions and salt and saute it until the onions look light brown.
  • Add the ginger and garlic paste and cook until light brown.
  • Add the tomato puree and cook for 3-4 minutes. Then add turmeric powder, coriander powder, chili powder, black pepper and mix it well.
  • Let the mixture cook until oil rises on the surface. Add 2 cups of boiled water and cook for 2-3 minutes.
  • Add the potatoes and cauliflower and stir. Make sure to stir gently so that the vegetables do not break.
  • Add the green chilis then cover and cook over low heat until the vegetables are soft and the gravy is thick and the oil separates.
  • Add the coriander leaves.
  • Serve hot with boiled rice or luchi or paratha.

Nutrition

Serving: 100g | Calories: 1583kcal | Carbohydrates: 138g | Protein: 24g | Fat: 112g | Saturated Fat: 18g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 25g | Trans Fat: 1g | Sodium: 620mg | Potassium: 4404mg | Fiber: 32g | Sugar: 25g | Vitamin A: 1023IU | Vitamin C: 396mg | Calcium: 299mg | Iron: 10mg
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