This Cauliflower Potato Pea Curry is a vibrant and flavorful vegetarian dish, perfect as a comforting side to your favorite roti, naan, or rice. The creamy, subtly spiced sauce clings beautifully to tender cauliflower florets, earthy potatoes, and sweet peas, creating a harmonious blend of textures and tastes. It's a recipe that's surprisingly easy to master, even for beginner cooks, requiring readily available ingredients and minimal preparation time. The satisfyingly rich curry is a testament to the magic of simple cooking, offering a delightful balance of spice and comfort.
This recipe focuses on building layers of flavor through gentle simmering and the careful combination of everyday spices. Forget complicated techniques – this Cauliflower Potato Pea Curry is all about achieving deliciousness with ease. Ready to dive into the simple steps that will bring this flavorful dish to your table? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
- Mixer
- Grinder
Ingredients
- Green peas: 100g
- Potatoes: 2 medium
- Cauliflower: 1/2 medium
- Onion: 100g
- Tomato: 100g
- Turmeric powder
- Chili powder
- Salt
- Oil: 4 tablespoons
- Broth: 1 spoon
- Ginger: 2 pieces
- Cloves: 1-4
- Cardamom pods: 2
- Thick curd: 50ml
- Cashews: 10
- Ginger-garlic paste: 1 spoon
- Green chilies: 1-2
- Garam masala powder: 1/2 spoon
- Kasthuri methi (fenugreek leaves)
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare Vegetables and Aromatics
- Peel and prepare green peas, potatoes, and half a cauliflower. Soak the cauliflower in hot water with turmeric powder for 15 minutes.
- Grind onions and tomatoes separately.
- In the same pan, heat more oil and fry ginger, cloves, and cardamom pods.
- Grind 50ml of thick curd and 10 cashews into a paste.
Step 2. Sauté and Simmer Vegetables
- Heat oil in a pan, add potatoes and fry lightly for 1-2 minutes.
- Add broth, chili powder, salt, and turmeric powder to the potatoes. Fry for 2 minutes.
- Add the pre-cooked cauliflower and fry for another 2 minutes.
- Add green peas and fry for another 2 minutes.
- Transfer the vegetables to a separate pan.
- Add ginger-garlic paste to the onions and fry until the raw smell disappears.
- Add tomato paste and fry for 5 minutes. Add green chilies.
- Add broth, chili powder, and salt. Fry well.
- Add the cooked cauliflower, potatoes, and peas. Mix well.
- Add water, bring to a boil, and simmer for 10 minutes.
Step 3. Create the Curry Base and Finish
- Grind the fried spices. Add onions and fry for 5 minutes.
- Add the cashew-curd paste, garam masala powder, and mix well.
- Simmer for 2 minutes. Add kasthuri methi and coriander leaves.
Step 4. Serve
- Serve hot with chapati or puri.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Soaking cauliflower in hot water helps to reduce bitterness and improve texture.
- Fry the onions and tomatoes well to bring out their flavors.
- Adding the cashew-curd paste at the end adds richness and creaminess.
Nutrition
- N/A
FAQs
1. Can I make this cauliflower curry ahead of time?
Yes! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for cauliflower?
Other vegetables like broccoli, potatoes, or green beans would work well. Adjust cooking time as needed based on the vegetable's firmness.
3. Can I make this curry spicier?
Absolutely! Add more chili powder, or a chopped green chili pepper for extra heat. Start with a small amount and adjust to your preference.
This Cauliflower Potato Pea Curry is a versatile and delicious addition to any meal. Enjoy its vibrant flavors alongside your favorite chapati or rice for a truly satisfying and comforting experience. We hope you enjoy making (and eating!) this simple yet flavorful recipe.