When it comes to Indian dishes, vegans get an enormous amount of options that are not only delicious but full of nutrients.
This hearty cauliflower + potato dish is one of the most basic and common curries that you will find in any Indian kitchen. Easy to cook, filling and most importantly vegan; this recipe will sort out your dinner plans.
Cooked with onion, tomatoes and assorted Indian spices, this popular Indian recipe requires few easily available ingredients.
Ingredients
- Medium-sized potatoes, sliced or cubed – 2 No.
- Medium-sized cauliflower – 2 No. (cut into small florets)
- Finely chopped medium-sized onion – 1 No.
- Chopped medium-sized tomatoes – 2 No.
- Cumin seeds – 1/2 tsp
- Ginger-garlic paste – 1.5 tsp
- Turmeric powder – 1/2 tsp
- Dry mango powder/amchur powder – 1/2 tsp
- Red chilli powder – 1/4 tsp or to taste
- Garam masala powder – 1/4 tsp
- Coriander powder – 1 tsp
- Cooking oil – 3-4 tsp
- Chopped cilantro – 2 tbsp
- Salt to taste
Recipe
1. Heat oil in a pan on medium heat. Add cauliflower florets and fry for it a couple of minutes. Now add sliced potatoes.
2. Fry cauliflower + potato on a medium flame for 7-8 minutes. Cook till the potatoes and cauliflower get some brown spots.
3. Keep the cauliflower and potato aside on a tissue paper.
4. Heat oil on medium heat and put cumin seeds. Let it crackle and now add the onions. Cook it for 2 minutes till they turn translucent.
5. Now add the ginger-garlic paste. Cook it for another 2 minutes till the raw smell goes.
6. Put in chopped tomatoes, cook for a couple of minutes till it turns mushy.
7. Now add turmeric powder, red chilli powder, coriander powder and amchur (dry mango) powder.
8. Put a lid on the pan and let the masala cook for a while. It’s time to put potatoes and cauliflower and mix well.
9. Add coriander leaves and mix well. Put garam masala and cook the potato and cauliflower on a medium flame for 5-6 minutes.
10. Put salt and cover the pan. Let the curry cook for additional 6-7 minutes till the cauliflower and potato get tender. Make sure the veggies don’t get soggy.
11. Garnish it with coriander leaves and serve hot with paratha or chapati.
