Indian Cauliflower & Potatoes

Submitted by VeggieCook98

"This is my go-to Indian recipe. It's fast, easy, and not to mention delicious!"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 5-7

ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1⁄2 large head cauliflower
• 3 potatoes
• 3 3 tablespoons butter or 3 tablespoons ghee
• 1 inch knob ginger, chopped fine
• 3 garlic cloves, chopped fine
• 1 large jalapeno pepper, diced
• 1 onion, finely chopped
• 1 (13 1/2 ounce) can unsweetened coconut milk
• salt
• prepared rice (optional)

directions

1. Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
2. Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
3. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
4. Add chopped onions and fry over medium heat until light golden brown.
5. Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
6. ENjoY.

Reviews

[lolablitz]

Husband liked it but I thought it was just ok. I think the coconut really gets lost so the extra calories aren;t worth it. I might dry the dry version of aloo gobi next time with fresh spices.

 

[loof751]

Delicious vegetable curry recipe! I halved the recipe and used a bit less oil. So spicy and flavorful and quick to make. Thanks for sharing the recipe!

 

[DailyInspiration]

Really delicious dish! A nice meal that can serve as a side or main course especially with rice. We love cauliflower and potatoes together and the sauce was very flavorful - love cooking with coconut milk. Will definitely make this dish again! Made for the Everyday is a Holiday tag, January, 2012.

 

[Rita1652]

Excellent! I did cut back on the ghee.It took 20 - 30 minutes to cook. Served over basmati rice.

 

[Studentchef]

This was a really great dish. I used vegetable oil, and used a whole head of cauliflower. I never thought of using jalapeno peppers, but it brought such a sharp and hot taste to it that I enjoyed. It made for a great side dish for my family's usual Sunday afternoon vegetarian meal.