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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Spiced Cauliflower And Potato Curry

Recipe By:

Ariso Recipes

Spiced Cauliflower And Potato Curry

Name: Spiced Cauliflower And Potato Curry
Prep time: 10
Cook time: 0
Total time: 10
Cuisine: Punjabi
Ingredients: Turmeric,Salt,Ginger,Vegetable Oil,Lemon Juice,Coriander Powder,Cauliflower,Fenugreek leaves (Trigonella foenum graecum),Potato, brown skin, big (Solanum tuberosum),Chillies, green - all varieties (Capsicum annum),Ginger, fresh (Zinziber officinale),Asafoetida (Ferula assa-foetida),Cumin seeds (Cuminum cyminum)

Last update date: February 24, 2012

Indulge in the savory blend of Spiced Cauliflower and Potato Curry. Tender cauliflower florets and potatoes bathed in aromatic spices, ginger, and green chillies, creating a mouthwatering symphony of flavors. Finish with a dash of lemon juice, fenugreek leaves, and ginger slivers for the perfect finish. Enjoy with warm chapattis and raita!

Total Time:

10 minutes.

Cuisine:

Punjabi

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Cauliflower

480.0 g

Potato

260.0 g

Vegetable Oil

2.0 tablespoon

Asafoetida

1.0 pinch

Cumin Seeds

1.0 teaspoon

Ginger

0.5 inch

Green Chillies

3.0 piece

How To Cook?

1

In a non-stick large heavy-bottomed saucepan, heat the oil over medium heat. add asafoetida and cumin seeds. fry them for a minute, followed by ginger paste and slit green chillies. fry for 20 seconds and add turmeric and coriander powder, frying for a few seconds.

2

Add the cauliflower florets and season with salt. stir well over medium heat for a minute, ensuring that the florets are coated well in the spices.

3

Add 50ml of water and stir. reduce the heat to low and cook with the lid on for 15-17 minutes. remember to stir halfway through cooking.

4

Add the boiled potatoes and mix well. garnish with coriander, lemon juice, fenugreek leaves, and ginger slivers. stir well and turn off the heat. keep it warm with the lid on for a few minutes. serve the spiced cauliflower and potato curry warm with chapattis and raita.

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