• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Nepal

    Nepali Cauliflower and Potato Curry (Cauli Aloo)

    March 14, 2018 By Darlene at International Cuisine

    262 shares
    • Facebook81
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Nepali cauliflower and potato curry is called cauli aloo.

    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

    Print Pin
    4.08 from 27 votes

    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 49kcal
    Author International Cuisine

    Ingredients

    • 1 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

    Instructions

    • In 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.

    Nutrition

    Calories: 49kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 5mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 19.8mg | Calcium: 9mg | Iron: 1.2mg

     

     

     

     

     

    More Nepal

    • Nepali Pizza (Chatamari)
    • Nepali Chicken Tarkari (Chicken Curry)
    • Nepali Dal Bhat (Lentils and Rice)
    • Nepali Cucumber Pickle Salad (Kaakro Ko Achar)
    262 shares
    • Facebook81
    • Twitter

    Filed Under: Nepal, Recipes, Side Dish, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 81
    262 shares