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 (Cauli Aloo)
- 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
- 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.