This dish is part of our comfort food repertoire. The combination of tender cauliflower and potatoes in aromatic Indian spices creates a hearty and flavorful vegetarian main dish or side.

Source: Joy of Cooking (2019), p. 230

Ingredients

  • 1 large head cauliflower (about 2 pounds)

  • 1 pound red or gold potatoes, cut into 1/2-inch cubes

  • 1/4 cup vegetable oil or Ghee

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 2-inch piece ginger, peeled and minced or grated can sub with 1/4 tsp ground ginger

  • 2 serrano peppers, seeded and minced (optional)

  • 1 tsp yellow or black mustard seeds can sub with 1 1/2 tsp ground mustard

  • 1 tsp cumin seeds

  • 1 tbsp curry powder or Garam Masala

    • 15 fresh curry leaves (optional)

  • 1 large tomato, diced (optional)

  • Salt to taste

Directions

  1. Remove the stem and cut into florets: cauliflower.
  2. Cook for 5 minutes in a saucepan of boiling salted water. Transfer with a slotted spoon to a bowl.
  3. Add to the boiling water and cook for 5 minutes: potatoes.
  4. Drain and transfer to the bowl with the cauliflower.
  5. Heat in a Dutch oven over medium heat: oil or ghee.
  6. Add and cook until softened, about 5 minutes: onion.
  7. Stir in and cook 1 minute more: garlic, ginger, and (if using) serrano peppers.
  8. Add and cook, stirring, until the mustard seeds start to pop: mustard seeds and cumin seeds.
  9. If desired, cautiously stir in (the leaves will sputter): curry leaves.
  10. Cook until the leaves are fragrant, about 30 seconds.
  11. Stir in the cauliflower and potatoes, along with: curry powder or Garam Masala.
  12. If desired, add: tomato.
  13. Cover and cook until the vegetables are tender, about 5 minutes.
  14. Season with: salt to taste.
  15. Serve with rice and/or naan.

Recipe Tips

  • For authentic flavor, use ghee (clarified butter) instead of vegetable oil.
  • Fresh curry leaves add wonderful aroma and flavor but can be omitted if unavailable.
  • Control the heat level by adjusting the amount of serrano peppers or substituting with milder green chilies.
  • This dish pairs well with naan bread, raita (yogurt sauce), or chutneys.
  • Leftovers taste even better the next day as the flavors continue to develop.
  • Replace 1 tsp of cumin seeds with 3/4 tsp of ground cumin if you don’t have whole seeds.
  • Replace 2 inch piece of ginger with 1/4 tsp of ground ginger if you don’t have fresh ginger.