Indian Butter Spiced Potatoes Cauliflower (Print View)
Tender potatoes and cauliflower in a rich, buttery tomato sauce infused with aromatic Indian spices. A comforting vegetarian dish perfect with rice or naan.
# What You'll Need:
→ Vegetables
01 - 3 medium potatoes, peeled and cut into 1-inch cubes
02 - 1 medium head cauliflower, cut into florets
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 small green chili, finely chopped (optional)
→ Sauce & Dairy
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons vegetable oil
09 - 1 (14 oz) can crushed tomatoes
10 - 1/2 cup heavy cream
11 - 1/4 cup water
→ Spices
12 - 1 1/2 teaspoons ground cumin
13 - 1 teaspoon ground coriander
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon chili powder
18 - 1 teaspoon salt
19 - 1/2 teaspoon freshly ground black pepper
→ Garnish
20 - 2 tablespoons fresh cilantro, chopped
21 - Lemon wedges
# Step-by-Step Directions:
01 - Heat butter and oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until soft and golden, about 5 minutes.
02 - Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
03 - Add cumin, coriander, garam masala, turmeric, paprika, chili powder, salt, and pepper. Toast spices for 1 minute, stirring constantly.
04 - Pour in crushed tomatoes and cook for 5 minutes, allowing sauce to thicken slightly.
05 - Add potatoes and cauliflower. Stir well to coat vegetables evenly in the sauce.
06 - Add water, cover, and simmer for 18 to 20 minutes, stirring occasionally, until potatoes and cauliflower are tender.
07 - Lower heat. Stir in heavy cream and simmer uncovered for 5 minutes, allowing sauce to become rich and creamy.
08 - Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve with lemon wedges, basmati rice, or naan.
# Expert Suggestions:
01 -
- The creamy tomato sauce hugs every nook and cranny of the vegetables making each bite incredibly luxurious
- Its one of those rare dishes that actually tastes better the next day when the spices have had time to really mingle
02 -
- Don't rush the onion step because properly caramelized onions are what give the sauce its depth
- The cream can sometimes curdle if added too quickly so let the sauce cool slightly before stirring it in
03 -
- Use a potato masher to gently crush a few potato pieces against the side of the pan which naturally thickens the sauce
- Toast your spices in a dry pan for 30 seconds before adding them to the onions for even more flavor