Indian Potatoes and Cauliflower
Discover the vibrant flavors of Indian cuisine with this Indian Potatoes and Cauliflower recipe, a wholesome and aromatic dish that's perfect for weeknight dinners or a flavorful vegetarian feast. This one-pan recipe features tender potatoes and cauliflower florets infused with a blend of warming spices, including cumin, turmeric, and garam masala, creating a fragrant and deeply satisfying curry-style dish. A medley of garlic, ginger, and tomatoes brings richness and depth, while a garnish of fresh cilantro adds a burst of freshness. Ready in just 45 minutes, this gluten-free and vegan recipe pairs beautifully with rice, naan, or chapati, making it a versatile and crowd-pleasing addition to your meal rotation. Perfect for fans of Indian food and hearty, spiced vegetable dishes!
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Recipe Information
Ingredients
- 3 medium (about 500g) potatoes
- 1 medium (about 500g) cauliflower
- 1 medium (finely chopped) onion
- 1 medium (finely chopped) tomato
- 1 tablespoon (minced) ginger
- 3 cloves (minced) garlic
- 1 small (optional, minced) green chili
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 0.5 teaspoon (optional) red chili powder
- 1 teaspoon (adjust to taste) salt
- 0.25 cup water
- 2 tablespoons (chopped, for garnish) cilantro (fresh)
Instructions
Peel the potatoes and cut them into medium-sized cubes. Wash and cut the cauliflower into small florets.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, ginger, and green chili (if using). Cook for another 1-2 minutes.
Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it breaks down and becomes slightly saucy.
Mix in the turmeric powder, ground coriander, ground cumin, garam masala, red chili powder (if using), and salt. Stir well to incorporate the spices.
Add the potatoes and cauliflower to the pan. Stir well to coat the vegetables in the spice mixture.
Pour in the water and cover the pan with a lid. Reduce the heat to medium-low and let the vegetables cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Once the vegetables are cooked and any excess water has evaporated, turn off the heat.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice, naan, or chapati and enjoy!
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 45.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 10344 mg | 220% | |
*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.
