Emirati-style Potato and Cauliflower Curry

Ingredients

In this Emirati adaptation, the traditional Nepalese Alu Kauli Ko Tarkari is transformed to suit the Emirati cuisine. The spices are adjusted to include Emirati flavors such as cumin, coriander, and garam masala. The cooking technique remains similar, but the dish is customized to cater to the Emirati taste preferences, resulting in a unique and delicious curry. We alse have the original recipe for Alu kauli ko tarkari, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small cauliflower, cut into florets 1 small cauliflower, cut into florets
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
3. 3.
   Sprinkle cumin powder, coriander powder, turmeric powder, and garam masala over the onions. Stir well to coat the onions with the spices.
4. 4.
   Add the diced potatoes and cauliflower florets to the pan. Mix them with the spices and onions.
5. 5.
   Pour in the chopped tomatoes and vegetable broth. Season with salt to taste.
6. 6.
   Cover the pan and simmer the curry over low heat for about 20-25 minutes, or until the potatoes and cauliflower are tender.
7. 7.
   Once cooked, garnish the curry with fresh cilantro.
8. 8.
   Serve the Emirati-style Potato and Cauliflower Curry hot with fragrant rice or Emirati bread.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are evenly diced to ensure even cooking.
• Cauliflower — Cut the cauliflower into florets of similar size to ensure they cook uniformly.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor in the curry.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or a low-sodium store-bought option.
• Fresh cilantro — Add the cilantro just before serving to retain its freshness and vibrant flavor.

Tips & Tricks

• For a spicier curry, add a pinch of chili powder or red pepper flakes.
• You can add other vegetables like carrots or peas to enhance the dish's nutritional value and add more color.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• Serve the curry with a side of yogurt or raita to balance the flavors and provide a cooling element.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Emirati-style Potato and Cauliflower Curry hot with fragrant rice or Emirati bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Emirati-style Potato and Cauliflower Curry in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.