Go Back
+ servings

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


  • 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.


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