Nepali Cauliflower and Potato Curry (Cauli Aloo)

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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.

4.59 from 12 votes

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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

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

1. In a large pot, heat oil over medium heat.
2. Add fenugreek and cumin seeds until it pops and is fragrant.
3. Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
4. Add turmeric powder to the pot and cook for another minute or two.
5. Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
6. Lower the heat to low, cover the pot and allow it cook for 3 minutes.
7. 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.
8. If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
9. Taste and adjust seasonings
10. Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
11. Garnish it with chopped cilantro.

Nutrition Facts

Nepali Cauliflower and Potato Curry (Cauli Aloo)

Amount Per Serving

Calories 49 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 5mg0%

Potassium 76mg2%

Carbohydrates 3g1%

Sugar 1g1%

Vitamin A 225IU5%

Vitamin C 19.8mg24%

Calcium 9mg1%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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