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Cauliflower and Potato Curry

What you need: 

1/3 cup vegetable oil
1 large onion, chopped
2 teaspoons cumin seeds
1 tablespoon garam masala or powdered ginger
1 teaspoon powdered garlic
1 (8-ounce) can stewed tomatoes
2 to 3 teaspoons chili powder, or to taste
1 teaspoon turmeric
1 small head cauliflower, cut into pieces
2 small potatoes, cubed
1 to 2 cups water
salt, to taste

What you do: 

1. In a pan or pot, heat the oil over medium heat. Add the onion, cumin, garam masala, and garlic; fry for 3 minutes or until golden brown.
2. Add the tomato, chili powder, and turmeric; fry it for 5 minutes.
3. Add the cauliflower and potatoes; fry for another 7 to 8 minutes.
4. Add 1 cup water; simmer for 6 to 10 minutes. Add up to 1 cup water more to adjust for consistency preference. Season with salt.
Note: If you want this in a gravy type take it out of the stove after 6 to 10 minutes. If you want dry type let it stand for another 5 minutes. During simmering stir the mixture once or twice so, that it does not get burned.

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
2 to 3

SO HOW'D IT GO?

Yum! Great inspiration for a surprisingly easy and unfailingly delicious dish.
I played with the recipe quite a bit. I used powdered cumin instead of seeds, fresh ginger instead of powdered, and fresh tomatoes instead of stewed. I added an extra 1/2 onion and an extra small potato, and I used much more turmeric and garlic than the original recipe called for. I also added about 1 1/2 cups of peas, 1/2 cup cashews, curry powder, and a small amount of fresh basil. I didn't find that I needed as much water, and I used waaaaay less oil - just a Tbsp or two to start the onions cooking.  Finally, although I didn't have any on hand, I will add cayenne next time to give it a punch.
Thanks!

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This was ok. But a bit bland, even with the massive amount of spices you dump in. I never know what to do with cauliflower and this is not a bad option if youve got some, but its nothing to rave about.
i admit though, that i did not put in nearly add much oil as it suggested, so maybe that made all the difference.

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Hi guys, I tried this again tonight!  It came out different, but in a very nice way.  I chopped the caulflower into smaller pieces, then before and it tasted exactly like hamburger, but much better.  I added chopped parsley with some hotsauce; what a score!

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This was an amazing dish!  I followed the ingredients to the letter but added fresh garlic, fresh ginger,all the other spices, and skipped the marsalla. I used some frozen reserved tomato juice that I had in the freezer for  later use etc.,! I did not use any tomatoes, because I had no stewed tomatoes on hand.

Like any other recipe, you have to use your imagination at times/substitues etc.,!  This recipe lacks nothing in terms of flavour.  I used the full 3 t of chili powder!  Again, this was a 5 star and then some.  I even put it over some nappa cabbage.  A cross between a chilli and a cabbage roll!  Yummo!

Again, if you have any difficulties with the dish, just use your imagination, just stick as close as you can to the recipe, nothing is in stone!  The best, the best, the best, amongst so many other's via "Veg Web!"  :)

Plus, I am not a big fan for cauliflower at all, but this hit the charts and will stay in my recipe box for future deliciousness!  Enjoy!

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I didn't much care for this.  I'm on a quest to create aloo gobi at home, but this pretty much tasted like tomatoes and chili pepper.  I used garam masala and only 1/2 tsp of chili powder.  (I assume that Indian chili powder is what's called for, not the American spice blend called chili powder.) 

The recipe is a bit confusing.  For example, the instructions mention ginger powder, but that's not mentioned in the ingredient list.  It also seems to say that you should use either garam masala or garlic powder + turmeric.  I added fresh garlic in addition to the garam masala and I still didn't think it had enough flavor.  Also, I had to cook it much longer than instructed, both to cook the potatoes and to boil off the added water.  I think I would cook the potatoes a little first if I were going to do it again. 

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This was fine - nothing amazing, but a perfectly good meal. I thought it was filling, but my boyfriend wanted it to have more fat or protein to fill him up. (Guys and their higher metabolisms...) I did add a can of chickpeas, but I wish I had added two. Also maybe something green, like peas or spinach. However, I don't think I'll make it again since it didn't get rave reviews... unless maybe if I used coconut milk to up the fat content and deliciousness factor. It was fairly quick and easy.

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This was very delicious! I didn't have any tumeric as I have never used it before and I honestly don't know what it is, but I substituted it for fresh ginger. I altered the steps of this recipe too, and did it in a way that made sense to me because the steps are a little vague anyway. It turned out great and it's even better the next day!

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Quick...healthy ...and delicious....perfect side dish that doesn't require too much attention while it's cooking, but it packs a culinary wallop.....

Of course you can play with the spices if you like....

I made it for a homesick Indian friend of mine and he said it was one of the things that really hit the palate and made him think of Mom....That qualifies as a winner in my book.

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I just had this for dinner, and it turned out to be -amazing.- I'm guessing I was supposed to cook the potatoes beforehand, because it took me an extra 40 minutes of cooking to get them cooked :) but the longer you simmer this, the better it gets! The house smells so good now too lol. Thanks for the recipe!

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mmmmm.... yummy stuff! I really enjoy cooking with these spices. Thanks A LOT  8)

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