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Potato and Cauliflower Curry (आलु काउली तरकारी)

About Potato and Cauliflower Curry (आलु काउली तरकारी)

Aloo Cauli Tarkari, or Potato and Cauliflower Curry, is a staple dish in Nepal, enjoyed across various regions and communities. It's a simple yet flavorful vegetarian curry, often served as part of a daily meal, alongside rice or roti. The dish embodies Nepali cuisine's reliance on fresh, seasonal vegetables and a blend of aromatic spices.

Picture of Potato and Cauliflower Curry

History

The history of Aloo Cauli Tarkari is deeply intertwined with the agricultural practices and dietary habits of Nepal. Potatoes and cauliflower, while not indigenous to the region, were introduced over time and became readily available and affordable crops. They integrated into the local cuisine, replacing or supplementing other vegetables. As agriculture became more accessible and varied, cauliflower became a regular feature, and hence aloo cauli became a common dish, as both are generally in season together. The simple cooking method and reliance on readily available spices make it a food of necessity and cultural heritage passed down through generations, reflecting the resourcefulness of Nepali cooking. The dish does not have a royal or celebratory history, but is a humble reflection of the everyday Nepalese life.

Fact 1

Aloo Cauli Tarkari is a very versatile dish; it can be made with or without tomatoes, and variations can be found across Nepal.

How to prepare?

Potato - 2 medium, dicedCauliflower - 1 medium, cut into floretsOnion - 1 medium, finely choppedTomato - 1 medium, finely chopped (optional)Ginger-Garlic Paste - 1 tablespoonTurmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1 teaspoonRed Chili Powder - 1/2 teaspoon (or to taste)Garam Masala - 1/4 teaspoonCooking Oil - 2 tablespoonsSalt - To tasteFresh Coriander Leaves - For garnishing

Learn step by step to prepare Potato and Cauliflower Curry

  • 1
    Heat oil in a pan or pot over medium heat.
  • 2
    Add chopped onions and saute until golden brown.
  • 3
    Add ginger-garlic paste and saute for a minute until fragrant.
  • 4
    Add chopped tomatoes (if using) and cook until soft.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Saute for a few seconds.
  • 6
    Add the diced potatoes and cauliflower florets. Mix well to coat with the spices.
  • 7
    Add salt to taste and mix again.
  • 8
    Add a splash of water, cover the pot and let the vegetables cook on low heat for about 15-20 minutes, or until tender, stirring occasionally to prevent sticking.
  • 9
    Once the vegetables are cooked and tender, add garam masala, mix gently and cook for another minute.
  • 10
    Garnish with fresh coriander leaves and serve hot with rice or roti.
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