Ingredients
Vegetables
- 4 small potatoes, peeled and quartered
- ¾ cup cauliflower florets, rinsed and cut
- 1 onion, sliced
- 1 small tomato, diced
- 1 green chili pepper, rinsed and slit lengthwise
Spices and Seasonings
- ½ teaspoon ground turmeric
- 1 tablespoon curry powder
- Salt, to taste
- Pinch black pepper, ground
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon ginger and garlic paste
- 2 tablespoons tomato sauce (tomato paste)
- 2 tablespoons table cream (or sour cream, heavy cream, or half and half)
- ½ cup water or broth
- Fresh cilantro (coriander) for garnish
Instructions
- Prepare the Vegetables: Peel, rinse, and quarter your potatoes. Rinse and cut the cauliflower into small florets. Slice the onion thinly and dice the tomato. Rinse and slit the green chili lengthwise to prepare for cooking.
- Sauté Onions and Chili: Heat olive oil in a pan over medium heat. Add the sliced onion and slit chili, sautéing until the onion becomes translucent. Cooking the chili at this stage helps mellow its heat. Add the diced tomato and ginger-garlic paste and stir-fry for a few minutes to blend flavors.
- Add Spices and Cream: Lower the heat or remove the pan from the heat briefly. Stir in ground turmeric, curry powder, salt, and black pepper carefully, cooking for about a minute on low heat to prevent burning. Then add the tomato sauce and cream, mixing well to create a rich masala base.
- Combine Vegetables with Masala: Pour in the water or broth, then add the prepared potatoes and cauliflower into the pan. Stir everything to coat the vegetables evenly with the spiced cream sauce.
- Simmer Until Cooked: Cover the pan and simmer on medium-low heat for approximately 20 minutes, or until the potatoes and cauliflower are tender and cooked through. The masala curry will thicken to a creamy consistency during this time.
- Serve: Remove from heat and garnish with fresh cilantro leaves. Serve hot alongside rice, roti, or your preferred accompaniment.
Notes
- You can substitute table cream with sour cream, heavy cream, or half and half based on preference or availability.
- Adjust the chili quantity to control the heat level of the dish.
- Using broth instead of water adds extra depth of flavor.
- This dish pairs beautifully with plain basmati rice or Indian flatbreads like roti or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
