Indian-Style Potato and Cauliflower Curry

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A classic North Indian dry-style curry featuring tender potatoes and cauliflower florets simmered in a fragrant tomato-onion masala with turmeric, cumin, and garam masala. This simple, weeknight-friendly vegetarian dish comes together in one pan and pairs beautifully with roti, naan, or steamed basmati rice.

Nutrition Facts

Per serving (estimated)

• 250 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 36 gCarbs
• 8 gFiber
• 7 gSugar
• 7 gProtein
• 380 mgSodium
• 900 mgPotassium
• 75 mgCalcium
• 2.8 mgIron
• 85 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the vegetables and base

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 large tomato, finely chopped (about 3/4 cup)
• 1 green chili, slit lengthwise
• 1.5 lb cauliflower, cut into 1.5-inch florets
• 1 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

For the spice blend

• 1 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 tsp red chili powder (Kashmiri preferred)
• 1 tsp kosher salt, plus more to taste
• 1 tsp garam masala

For finishing

• 2 tbsp fresh cilantro, chopped
• 1/4 cup water, as needed

Directions

1. Heat the oil in a large heavy-bottomed skillet or kadai over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until they darken and become fragrant.
2. Add the chopped onion and sauté for 5 to 6 minutes until lightly golden. Stir in the ginger-garlic paste and green chili and cook for 1 minute until the raw aroma dissipates.
3. Add the tomato along with the turmeric, ground coriander, and red chili powder. Cook for 6 to 8 minutes, mashing and stirring frequently, until the tomato breaks down and the oil begins to separate at the edges of the pan.
4. Add the potato cubes and toss to coat them thoroughly in the masala. Pour in 1/4 cup water, cover, and cook for 8 minutes, stirring once or twice, until the potatoes are about halfway tender.
5. Add the cauliflower florets and salt, gently folding everything together. Add another 2 tablespoons of water if the pan looks dry, cover, and cook for 12 to 15 minutes, stirring every 4 minutes, until both vegetables are fork-tender and lightly browned at the edges.
6. Uncover, sprinkle in the garam masala, and cook for 2 to 3 minutes more to evaporate any remaining liquid and allow the vegetables to develop a golden crust.
7. Taste and adjust salt, then garnish with fresh cilantro. Serve hot with warm roti, naan, or steamed basmati rice.

Cook’s Notes

• Use Yukon Gold or another waxy potato variety; they hold their shape better than russets during the longer simmer and absorb flavor without turning mushy.
• Avoid overcrowding the pan so the vegetables can brown rather than steam. If doubling the recipe, work in two batches or use a wider pan.
• For extra richness, stir in 1/4 cup of frozen green peas along with the cauliflower, or finish with a squeeze of fresh lemon juice to brighten the spices.
• Leftovers keep well refrigerated for up to 3 days and actually taste better the next day as the spices meld. Reheat gently with a splash of water.
• If the masala begins to stick before the vegetables are done, add water just 1 tablespoon at a time rather than flooding the pan.

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