Nepali Cauliflower And Potato Curry Cauli Aloo Recipes

NEPALI CAULIFLOWER AND POTATO CURRY (CAULI ALOO)

Steps:

• In a large pot, heat oil over medium heat.
• Add fenugreek and cumin seeds until it pops and is fragrant.
• Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
• Add turmeric powder to the pot and cook for another minute or two.
• Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
• Lower the heat to low, cover the pot and allow it cook for 3 minutes.
• After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
• If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
• Taste and adjust seasonings
• Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
• Garnish it with chopped cilantro.

NEPALI CAULIFLOWER AND POTATO TARKARI

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).