Nepali Cauliflower And Potato Curry Cauli Aloo Recipes

Steps:

• In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
• Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
• To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
• When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.