Easy Cauliflower and Potato Curry

Seenia.George's picture

Jul. 08, 2013

This delicious curry is a variation to the commonly prepared Aloo-Gobi in India. Try this gravied-curry recipe and enjoy the flavors of the spices blended with tomato!


Vegetable oil 2 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1 Large , chopped
Ginger 1 Inch , chopped finely
Garlic cloves 5 Medium , chopped finely
Green chilies 2 Medium , chopped finely
Salt To Taste
Turmeric 1/4 Teaspoon
Red chili powder 1 Teaspoon
Tomato puree 1/4 Cup (4 tbs)
Cauliflower florets 1 Cup (16 tbs)
Potato 2 Medium , chopped
Water 1/4 Cup (4 tbs) (As needed for the gravy)
Garam masala 1 Teaspoon
Black pepper powder 1/2 Teaspoon
Dry fenugreek leaves 1 Tablespoon , crushed (Kasuri Methi)
Coriander leaves 2 Tablespoon , chopped (For garnishing)



1. Heat vegetable oil in a pan, add cumin seeds.

2. When the seeds splutter, add onions, ginger, garlic and green chilies. Saute until the onions turn translucent.

3. Add salt, turmeric, red chili powder and stir fry the spices for a minute.

4. Add tomato puree, cauliflower florets and potatoes. Add water and stir gently to mix everything well. Cover and cook for about 10 minutes or until the vegetables are soft and tender.

5. Once done, sprinkle some garam masala, black pepper powder and dry fenugreek leaves. Stir to mix and garnish with some fresh coriander leaves.


6. Serve warm with any Indian style flatbread of your choice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 208Calories from Fat 76

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 165 mg6.88%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet