Indian Butter Spiced Potatoes Cauliflower (Print Version)
Tender vegetables in rich, buttery tomato sauce infused with aromatic Indian spices
# What You 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 (adjust to taste)
18 - 1 teaspoon salt (or to taste)
19 - 1/2 teaspoon freshly ground black pepper
→ Garnish
20 - 2 tablespoons fresh cilantro, chopped
21 - Lemon wedges
# How-To:
01 - Heat the butter and oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
02 - Stir in the 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 the spices for 1 minute, stirring constantly.
04 - Pour in the crushed tomatoes and cook for 5 minutes, letting the sauce thicken slightly.
05 - Add the potatoes and cauliflower. Stir well to coat the vegetables in the sauce.
06 - Add water, cover, and simmer for 18-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
07 - Lower the heat. Stir in the heavy cream and simmer uncovered for 5 minutes, allowing the sauce to become rich and creamy.
08 - Taste and adjust seasoning as needed.
09 - Garnish with chopped cilantro and serve with lemon wedges, basmati rice, or naan.
# Expert Advice:
01 -
- The tomato cream sauce clings to every nook and cranny of the vegetables, ensuring no bland bites exist
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers actually taste better the next day when the spices have time to really settle in
02 -
- Don't rush the onion stage, properly caramelized onions are what separate good curry from great curry
- The cream can sometimes curdle if your pan is too hot, so lower the temperature before adding it and stir gently
03 -
- Cut your vegetables into similar sizes so they cook at the same rate, nothing worse than mushy cauliflower with crunchy potatoes
- If the sauce looks too thick before adding vegetables, use the water from your potato bowl if you soaked them to get some extra starch