Alu Kauli Ko Tarkari (Potato and Cauliflower Curry)

Ingredients

• 2 medium potatoes, peeled and cubed (300g) 2 medium potatoes, peeled and cubed (300g)
• 1 small cauliflower, cut into florets (400g) 1 small cauliflower, cut into florets (400g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, slit lengthwise 1 green chili, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional, for heat) 1/2 teaspoon red chili powder (optional, for heat)
• 1/4 cup coconut milk 1/4 cup coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 24g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add chopped onions and sauté until they turn golden brown.
3. 3.
   Add minced garlic, grated ginger, and green chili. Cook for another minute until fragrant.
4. 4.
   Add turmeric powder, garam masala, and red chili powder (if using). Stir well to combine the spices with the onion mixture.
5. 5.
   Add diced tomatoes and cook until they soften and release their juices.
6. 6.
   Add the cubed potatoes and cauliflower florets to the pan. Mix well to coat them with the spice mixture.
7. 7.
   Pour in the coconut milk and season with salt. Stir gently to combine.
8. 8.
   Cover the pan and let the curry simmer on low heat for about 15-20 minutes, or until the potatoes and cauliflower are tender.
9. 9.
   Once cooked, garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly.
• Cauliflower — Cut the cauliflower into florets of similar size to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped fresh chili.
• You can add other vegetables like peas or carrots to the curry for added flavor and texture.
• Serve the Alu Kauli Ko Tarkari with a side of yogurt to balance the spices.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.

Serving advice

Serve the Alu Kauli Ko Tarkari hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

When serving, arrange the curry in a bowl with the vibrant yellow potatoes and cauliflower visible. Drizzle a little coconut milk on top for an attractive presentation. Serve with a side of steamed rice or roti.