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Cauliflower and Potato Stir-Fry - East Indian Recipe

Rated as 5 out of 5 Stars
0

"This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates."
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Ingredients

40 m servings 220
Original recipe yields 4 servings

Directions

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  1. Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
  2. Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
  3. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Nutrition Facts


Per Serving: 220 calories; 11.2 27.6 5.5 0 641 Full nutrition

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Reviews

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very tasty!

This is as good as any aloo gobi dish that we had in an Indian restaurant without sitting in too much oil. I added 1 cup sliced okra and 1 large tomato chopped, from the garden and it was great.

Absolutely delectable!! Omitted the potato for keto diet. Used avocado oil and didn't have caraway seeds but was great without. So much flavor! New fav side veggie. Paired with tilapia piccata...

Great for breakfast. Starts my day with vegetables.

This recipe is awesomely delicious!! I steam-cooked my cauliflower and potatoes and mixed them in to coat as the last step before serving. Will be making this dish a lot!

Very delicious. I made it twice already. You have to watch the pan to make sure the cauliflower and potatoes don't burn. I added zucchini and carrots the second time because I had them on hand b...