Potato Cauliflower Masala

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 1 - cauliflower, medium, cut to bite size florets
  • 2 - potatoes, large, cut to bite size pieces
  • 1 cup - frozen green peas
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - turmeric powder
  • 1 - onion, medium, finely chopped
  • 1 inch piece - ginger, minced
  • 5 cloves - garlic, minced
  • 2 - tomatoes, large, chopped
  • 2 tsp - coriander powder
  • 1 tsp - cumin powder
  • 1 tsp - garam masala
  • Red chilli powder to taste
  • 1/2 tsp - dry mango powder
  • 5 sprigs - cilantro, chopped for garnishing
  • A pinch - asafoetida
  • 2 tbsp - oil
  • Salt to taste

How to Make Potato Cauliflower Masala

  • Heat oil in a medium non-stick pan.
  • Add cumin seeds and allow them to sizzle.
  • Add asafoetida, turmeric powder and onions.
  • Mix well and saute for 3-4 minutes.
  • Add ginger and garlic and saute until oil starts to separate from the onions (stir frequently).
  • Add tomatoes and cook until oil again separates from the mixture (stir frequently).
  • While tomatoes are cooking, place potatoes in a microwave safe bowl without a cover.
  • Sprinkle a little salt, add 1/4 cup of water and microwave for approximately 3-5 minutes (they should be half cooked).
  • Place washed cauliflower florets in a microwave safe bowl without cover.
  • Cook for approximately 3-5 minutes (it should be half cooked).
  • Add a pinch of salt to the cauliflower while it is still warm.
  • Once oil has separated from the tomato mixture, add coriander powder, garam masala, red chilli powder, cumin powder, dry mango powder and salt. Mix well.
  • Add half-cooked potatoes. Mix well to coat all potatoes.
  • Cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
  • Add green peas and half-cooked cauliflower and mix well to evenly coat the cauliflower.
  • Cover and cook until all vegetables are tender but not mushy and falling apart.
  • Garnish with chopped cilantro leaves. Serve with chapatti, paratha or rice and dal.