Nepali Aloo Cauliflower Curry is a delicious and easy-to-prepare vegetable curry that pairs perfectly with rice or roti. With its rich blend of spices, tender potatoes, and cauliflower, this dish is a flavorful and comforting meal suitable for any occasion.
Our Nepalese term for curry is “tarkari.” Growing up, Nepali Aloo Cauliflower ko tarkari was a staple dish in my household. It’s still a common dish in many Nepali homes.
When it comes to vegetable curry, this recipe is my go-to. This pairs perfectly with rice or roti. Potato cauliflower curry is highly customizable and can be made in various ways, including a fried version, gravy, or soup version.
Personally, I prefer to make it in the thick gravy version that pairs perfectly with rice. If I have leftover curry sauce at home, I usually add it to create a thicker version.
Here is easy and delicious Nepali Aloo Cauliflower Curry recipe with step-by-step photo instructions.
Ingredients You Need For Nepali Aloo Cauliflower Curry
Vegetables: Potato and Cauliflower
Onion and tomatoes, finely chopped.
Spices: Cumin seeds, turmeric, cumin, coriander and red chili kashmiri powder.
Oil: Olive oil or any vegetable oil of your choice.
Garlic and garlic, minced
Frozen green peas (optional)
Cilantro for garnishing.
Seasoning: Salt (As per taste)
Step-By-Step Photo Instructions
#1. Begin by heating the oil on medium-high heat. When the oil becomes hot, put in the cumin seeds and cook them until they turn slightly brown.
#2 Next, add onions and sauté them until they are softened.
#3. Then, add potatoes and stir-fry them for 5-7 minutes until they are slightly browned.
#4. After that, add ginger and garlic and combine well. Then add the spices, including turmeric, cumin, coriander, and red chili Kashmiri powder, and cook them for a few minutes.
#5. Add cauliflower to the pan and stir-fry everything for 3-5 minutes.
#6. Next, add chopped tomatoes and let them cook on medium-low heat until they are mushy (3-5 minutes). Cook it with a lid on.
7. Once the tomatoes are mushy, pour a cup of water into the pan and mix everything well. Place a lid over the pan and let the curry simmer for 4-6 minutes on medium-low heat.
Note: You can add an extra cup of water if you prefer a more soupy texture.
8. Add frozen peas to the pan and mix everything well. Cook for the next 2 minutes on low heat.
9. Finally, season with salt to taste and add cilantro. Mix everything well, and your Aloo Gobi curry is ready to be served.
Here are some great pairing ideas for Nepali aloo cauliflower Curry:
Rice is the most common accompaniment for curries. Serve the Aloo Cauliflower Nepali Curry with steamed white rice, brown rice, or flavored rice like lemon or coconut rice.
Naan or Roti
Naan or roti is another popular option to serve with curries. These Indian breads are soft, fluffy, and perfect for soaking up the curry sauce. You can also try different types of naan, like garlic naan, butter naan, or cheese naan, to add more flavor.
A great way to enjoy Aloo Cauliflower Curry is to serve it with homemade pickles, such as tangy tomato pickles, a spicy cucumber salad, and rice. The acidity and crunch of the pickles complement the rich and comforting flavors of the curry, so next time you make Aloo Cauliflower Curry, pair it with homemade pickles and your favorite carbohydrate for a delicious and satisfying meal.
- You can refrigerate the aloo cauliflower curry for 4-5 days and consume it within that time period. Ensure that it is stored in an airtight container.
Other Vegetable Curry Recipe
Take a look at these other vegetable curry recipes that you might enjoy
Nepali Aloo Cauliflower Curry (Potato & Cauli Tarkari)
- 4 cup chopped cauliflower
- 1 cup chopped potato
- ½ cup chopped onion
- ½ cup chopped tomato
- ¼ cup chopped cilantro
- ½ tsp turmeric powder
- ½ tsp red chili Kashmiri powder
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp coriander powder
- salt to taste
- 1 tbsp oil (Any vegetable oil of your choice)
- 1 ½ cup water
- 1 tsp minced ginger
- 1 tsp minced garlic
- ⅓ cup frozen green peas (optional)
- Heat oil over medium-high heat. Add cumin seeds and cook until slightly brown.1 tbsp oil, ½ tsp cumin seeds
- Next, add onion and sauté onions until softened.½ cup chopped onion
- Add potato and stir-fry potatoes for 5-7 minutes until slightly browned.1 cup chopped potato
- Add ginger, garlic, and spices (turmeric, cumin, coriander, red chili Kashmiri powder). Cook spices for 2 minutes.½ tsp red chili Kashmiri powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp minced ginger, 1 tsp minced garlic, ½ tsp turmeric powder
- Add cauliflower, and stir fry for 5-7 minutes on medium-low heat.4 cup chopped cauliflower
- Next, add chopped tomatoes and cook until mushy. Cook it with the lid on.½ cup chopped tomato
- Pour in water. Cover it with a lid and simmer for 4-6 minutes.1 ½ cup water
- Add frozen peas and cook for 2 minutes on a low heat.⅓ cup frozen green peas (optional)
- Finally, season with salt to taste and garnish with cilantro. Serve your Aloo Gobi curry with rice or roti.¼ cup chopped cilantro, salt to taste
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!