Cauliflower & Potato Curry is a popular Pakistani & North Indian vegetarian curry. This Cauliflower And Potato Curry recipe is authentic, easy-to-follow, and packed with flavor. Tested to perfection!

Ingredients:

• 1/4 cup grapeseed or other neutral oil
• 1 tsp cumin seeds
• 1 (~220-240 g) medium yellow onion, finely chopped
• 5 garlic cloves, crushed
• 3/4-1 inch piece ginger, crushed
• 2-3 (~300 g) small tomatoes (depending on how strong you want the tomato flavor), finely chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4-1/2 tsp. Red chili powder, or to taste
• 1/4 tsp ground black pepper
• 1 1/4 tsp salt
• 1 small (~1 lb chopped) head of cauliflower, cut into small florets with excess stems sliced.
• 2 small (~350 g) russet potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
• 1 small green chili pepper, sliced or chopped
• 1/2 tsp garam masala
• 1/2-1 tsp soy sauce (regular, GF soy sauce, or tamari), optional
• 1 tsp lemon or lime juice, plus more to taste
• 2 tbsp chopped cilantro leaves

Method:

• Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
• Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
• Add the potatoes, cauliflower, and green chili peppers. Sauté for about 5 minutes, until softened.
• Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between.
• When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 2), turn off the heat.
• Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn’t add soy sauce, you’ll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

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