The aroma of cauliflower and potatoes cooking with onions and spices in a saucy tomato gravy always makes me smile 😊. I fondly remember my Mom making this cauliflower potato curry when I was growing up. When Mom served the curry in little stainless steel bowls along with her warm homemade chapatis, we would take pieces of chapati and dunk them in the tomato gravy and then eat spoonfuls of tender cauliflower potato curry. The tomato sauce is what gives the curry a nice tangy sourness that is yummy. Mom used to call this cauliflower curry “raswala cauliflower sabzi” translation “cauliflower curry in gravy.” Oh how fondly I remember my younger days and my Mom’s cooking. Funnily I get the same warm and feel good reaction when I make this curry for my family as well. This recipe is simple yet packs a ton of flavor. Give it a try!
One can have the cauliflower potato curry with rice or even have it by itself as a stew. But my all-time favorite way of having it is with chapatis 😋.
Cauliflower Potato Curry in Tomato Gravy
- 1 large cauliflower cut into medium sized florets
- 1 medium onion finely cut
- 5-6 small potatoes or 2 medium sized potatoes cut into 1-2 inch slices or chunks
- 1 cup canned tomato sauce
- 1 tsp cumin seeds
- 1 tsp asafetida powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- Cilantro for garnish
- In a large pot heat 2 -3 tbsp oil. Add the cumin seeds and fry in oil until aroma is released about 5 -10 seconds. Next add the asafetida powder and cut onion and cook the onions for a couple of minutes until they become tender. Then add all the remainder of spices and mix-in.
- Add cut cauliflower, potatoes and salt to taste. Add about 2 cups water and mix all the vegetables. Cook covered for about 10 minutes or until potatoes are tender.
- Next add the tomato sauce and stir into the curry. Cook for an additional 5 minutes. Curry is ready.
- Garnish with chopped fresh cilantro and serve with chapatis or rice, or have it as a big bowl of stew.