Description
A warm and comforting weeknight dish featuring potatoes and cauliflower with bright spices and a tangy tomato base.
Ingredients
Main Ingredients
- 4 medium Potatoes (waxy variety preferred) (Cut into 1-inch cubes)
- 1 medium Cauliflower (Broken into similar-sized florets)
- 2 tablespoons Ghee (or oil for vegan option) (For cooking)
- 1 medium Onion (sliced, yellow preferred) (Cook until soft)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground Cumin (Can substitute with cumin seeds if desired)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 1 tablespoon Amchoor (Dried Mango Powder) (Can substitute with lemon juice)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Red Chili Flakes (Adjust to taste)
- 1 cup Passata (Tomato Purée) (Can substitute with canned tomatoes)
- 2 tablespoons Tomato Paste
- 1/2 cup Water (Use broth for added flavor)
- to taste Salt
- to taste Black Pepper
Instructions
Preparation
- Peel and cut the potatoes into 1-inch cubes and break the cauliflower into similar-sized florets.
- Warm a large skillet over medium heat and add the ghee or oil.
- Add the sliced onion and a pinch of salt. Cook until soft and just starting to brown (6–8 minutes).
- Stir in minced garlic and grated ginger. Cook for 30–45 seconds until fragrant.
- Sprinkle in ground cumin, ground coriander, turmeric, and red chili flakes. Stir for 30 seconds to toast the spices gently.
- Pour in passata and add tomato paste. Stir until combined and let it bubble for a minute.
- Mix in the potatoes and cauliflower, coating them in the sauce.
- Pour in 1/2 cup water (or broth) and bring to a simmer. Reduce heat to medium-low.
- Cover the skillet and let everything cook for 15–20 minutes, stirring once or twice until the potatoes and cauliflower are tender.
- If it dries out too fast, add a splash more water.
- Remove the lid and sprinkle in garam masala and amchoor (or a squeeze of lemon).
- Taste and season with salt and black pepper.
- Let it cook uncovered for another 2–3 minutes so the flavors marry and the sauce thins slightly.
Notes
For a lighter plate, use oil instead of ghee. If you like crisp edges on the potatoes, try roasting them first. Adjust salt, pepper, and amchoor according to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Indian