Indian Cauliflower Potatoes
Bursting with bold, aromatic spices, Indian Cauliflower Potatoes is a flavorful vegan dish that combines tender cauliflower florets and soft, golden potatoes in a rich, spiced tomato-based sauce. This easy-to-make recipe is infused with the warmth of cumin seeds, turmeric, and coriander, with an optional kick of cayenne pepper for spice lovers. Perfect as a side or a main course, it’s finished with a sprinkle of fresh cilantro for a vibrant touch. Ready in just 45 minutes, this comforting, gluten-free dish pairs beautifully with steamed basmati rice or warm naan, making it an excellent addition to your weeknight dinner rotation!
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Recipe Information
Ingredients
- 1 medium head Cauliflower (cut into small florets)
- 3 medium Potatoes (peeled and diced)
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (diced)
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Wash the cauliflower and cut it into small florets. Peel and dice the potatoes into bite-sized pieces.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onion and sauté for 4-5 minutes until it becomes golden brown.
Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
Add the diced tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Mix in the turmeric powder, ground coriander, ground cumin, cayenne pepper (if using), and salt. Stir well to coat the onion and tomato mixture in the spices.
Add the potatoes to the pan, mixing to coat them in the spice mixture.
Stir in the cauliflower florets, ensuring they are evenly coated with the spices.
Pour in the water, cover the pan with a lid, and reduce the heat to low. Let it simmer for 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Uncover the pan and cook for an additional 2-3 minutes to allow any excess moisture to evaporate, if needed.
Taste and adjust salt, if necessary. Garnish with chopped cilantro before serving.
Serve hot as a side dish with rice, flatbread, or your favorite Indian meal.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 25.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4749 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
