Curries of all types are very popular in Nepal and cauliflower with potatoes is a favorite.
This could be made in a pressure cooker if you have one.
This recipe is a dry aloo meaning the cauliflower and potato will release their water while being cooked so you end up with a tender bite that is not mushy.
It is a lovely recipe that is spiced up with cumin, fenugreek, turmeric and chili.
A wonderful side dish for our Nepali feast.
Nepali Cauliflower and Potato Curry (Cauli Aloo)
A perfect Nepalese vegetarian dish with tons of flavor.
Course Side Dish
Cuisine nepali
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 49 kcal
Ingredients1 large cauliflower cut into florets
1 medium potato peeled and cubed
¼ cup green peas frozen is fine
1 tablespoon canola oil
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
½ teaspoon turmeric powder
2 teaspoon cumin powder
¼ teaspoon chili powder
1 chili pepper finely chopped
1 " of ginger Peeled and minced
1/2 teaspoon salt & pepper to taste
¼ +/- as needed water
cilantro for garnish
InstructionsIn a large pot, heat oil over medium heat.
Add fenugreek and cumin seeds until it pops and is fragrant.
Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
Add turmeric powder to the pot and cook for another minute or two.
Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
Lower the heat to low, cover the pot and allow it cook for 3 minutes.
After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
Taste and adjust seasonings
Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
Garnish it with chopped cilantro.
Add fenugreek and cumin seeds until it pops and is fragrant.
Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
Add turmeric powder to the pot and cook for another minute or two.
Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
Lower the heat to low, cover the pot and allow it cook for 3 minutes.
After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
Taste and adjust seasonings
Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
Garnish it with chopped cilantro.
Source link from : https://www.internationalcuisine.com/category/recipes/side-dish/
