Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.

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  • Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Nutrition Facts

141.4 calories; 2.8 g protein; 17.8 g carbohydrates; 0 mg cholesterol; 408.2 mg sodium. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/06/2006
This was good and I will make this again. My house smelled like an Indian restaurant as I was making this. Chile peppers were omitted because I didn't have any. It will still moderately spicy. After 20 minutes the cauliflower was still crunchy so I ended up cooking it almost double the length stated in the recipe. I served it with whole wheat pitas and sour cream. Read More
(24)

Most helpful critical review

Rating: 3 stars
06/05/2008
humm... maybe I didn't something wrong but it didn't taste very good... the after taste of turmeric made it a little bitter and metalic tasting. Read More
(6)
64 Ratings
  • 5 star values: 36
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
08/06/2006
This was good and I will make this again. My house smelled like an Indian restaurant as I was making this. Chile peppers were omitted because I didn't have any. It will still moderately spicy. After 20 minutes the cauliflower was still crunchy so I ended up cooking it almost double the length stated in the recipe. I served it with whole wheat pitas and sour cream. Read More
(24)
Rating: 4 stars
01/20/2009
My husband and I love spicy food so this was a great recipe for us! This is not for those who prefer mild dishes. Like Candice, I wanted the dish to be a little saucy so it could be served over rice. I used about 3/4 can of coconut milk. Also, I read the reviews which state that the cauliflower takes too long to cook. So while I was preparing the rest of the dish, I steamed the cauliflower in a separate pot. Then I added the steamed cauliflower to the dish to cut down on the cook time. Don't steam too much or the cauliflower will become mushy after cooking it with the rest of the dish. Read More
(23)
Rating: 4 stars
02/25/2007
Overall pretty darn good. But we found it to be so spicy it was almost inedible. Next time I will cut down on the cayenne pepper. I also found that the cooking time was almost double what was recommended to get my cauliflower cooked all the way through. I also substituted chickpeas for potatoes chopped ginger for the ginger paste added cilantro and used the entire can of coconut milk because I wanted it saucy. Served over rice and it was so good. Read More
(22)
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Rating: 4 stars
03/24/2009
Pretty good recipe... although I did leave out the peppers (it was plenty spicy for me without!). I would cut the potatoes smaller the cauliflower was done faster than the potatoes. I used a dutch oven to make this... probably would work better with a non-stick pan... all the spices were sticking to the bottom of the pot. I did de-glaze with some stock to pick these bits up! Read More
(12)
Rating: 4 stars
11/15/2011
I omitted the spicy peppers to fit my four year old and had to add a bit of water to assist in steaming the cauliflower. It was delicious! Read More
(11)
Rating: 4 stars
10/05/2009
I don't know why but I had a really hard time with this recipe. The potatoes and spices scorched my pan badly. I added the oil so I don't know what went wrong. I used a nonstick pot. I'm perplexed. I was determined to make it work so I added a little water and a tad more oil just to keep it from burning. Needless to say it didn't come out crunchy:( I only cooked mine for the time given and I liked the crunchier contrast of the cauliflower. I left out the peppers which was a mistake in my opinion I should have used at least 1/2 of one since I was only cooking for four people. However in the end of this culinary fiasco this tasted good. Therefor I give it four stars. I may try it again tomorrow and see if I can figure it out. Read More
(9)
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Rating: 4 stars
04/13/2015
I LOVE this recipe. However it has taken me a few tries to figure out how to best orchestrate cooking all of the elements without scorching/turning things to mush/etc. The following works well for me: Cover the potatoes and cook them in some vegetable oil until they are pierceable but not fully done stirring occasionally (takes around 10 minutes for me but I usually double the recipe). Take them off the heat THEN proceed with the recipe as written adding the potatoes back in at the same time as the cauliflower. Also I definitely recommend adding a bit of water to the spice mixture to form a paste--it prevents scorching so you don't end up with a nondescript "burnt Indian spice" flavor but rather the fantastic combination of spices given in the recipe. Finally I usually add a total of about a 1/2 cup of water while the whole dish is cooking spread out over the full cooking time. You might get by without it but it helps things to soften a little more quickly. The dish never comes out crunchy for me but I honestly don't mind at all. Really a great (and super cheap if you buy bulk spices!) recipe. Read More
(9)
Rating: 5 stars
01/26/2009
So freaking good!!!!!!!!!!!!!!! Read More
(7)
Rating: 5 stars
12/23/2010
By far this is one of my favorite dishes. I love traditional Indian food and all of its spices but unfortunately don't get enough of it. I've had this dish made by many different chefs and the flavor in this is right there with the best of them. Read More
(7)
Rating: 3 stars
06/05/2008
humm... maybe I didn't something wrong but it didn't taste very good... the after taste of turmeric made it a little bitter and metalic tasting. Read More
(6)