Cauliflower & Potato Dry Curry (Step By Step Guide)

Ingredients

• 1 medium head Cauliflower (cut into florets)
• 2 tsp Salt (for blanching and cooking, adjust to taste)
• 1.5 tsp Turmeric Powder (1/2 tsp for blanching, 1 tsp for yogurt mix)
• 2 medium Potatoes (peeled and cut into bite‑size pieces, kept in water)
• 4 tbsp Vegetable Oil (for frying)
• 1 leaf Bay Leaf (dry)
• 2 whole Dry Red Chilies (broken)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Mustard Seeds
• 1 large Onion (chopped)
• 1 tbsp grated Fresh Ginger (coarsely grated)
• 4 cloves Garlic Cloves (coarsely grated)
• 1-2 pieces Green Chili (coarsely chopped)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 1 tsp Kashmiri Chili Powder
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika (optional, can use extra Kashmiri chili powder)
• 2 medium Tomatoes (chopped)
• 1 tsp Garam Masala Powder
• 0.5 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Sugar (balances acidity)
• 0.33 cup Frozen Green Peas (thawed)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 0.75 cup Hot Water (divided as needed)

Instructions

1. Blanch Cauliflower

   Add 1 tsp salt and ½ tsp turmeric to the cauliflower florets, pour enough boiling water to cover, and let sit for 15‑20 minutes.

   Time: PT20M

2. Prepare Yogurt Spice Mix

   Take the yogurt out of the refrigerator at least 30 minutes before cooking. Whisk in 1 tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp ground coriander and 1 tsp ground cumin until smooth.

   Time: PT5M

3. Grind Ginger Garlic Chili

   Using a mortar and pestle, coarsely grind fresh ginger, garlic and 1‑2 green chilies (or grate them). Do not make a fine paste.

   Time: PT5M

4. Drain and Prep Vegetables

   Drain the blanched cauliflower. Keep the cut potatoes submerged in water to prevent browning.

   Time: PT2M

5. Temper Spices and Fry Veggies

   Heat 2 tbsp oil in the pot over medium heat. Add 1 bay leaf, 2 broken dry red chilies, ½ tsp cumin seeds, ¼ tsp fenugreek seeds and ½ tsp mustard seeds. When the mustard seeds splutter, add the cauliflower and stir for 2 minutes. Then add the potatoes and ¼ tsp salt. Fry on medium‑high, covering and uncovering in 1‑minute intervals until the vegetables develop a light golden edge.

   Time: PT12M

   Temperature: medium heat

6. Sauté Onions

   Transfer the fried vegetables to a bowl. Wipe the pot if needed. Add 2 tbsp oil, heat, then add the chopped onion and ¼ tsp salt. Cook until the onion turns pale.

   Time: PT5M

   Temperature: medium heat

7. Add Aromatics

   Add the coarsely ground ginger, garlic and green chili to the onions. Stir on medium‑low heat for 3‑4 minutes.

   Time: PT4M

   Temperature: medium‑low heat

8. Cook Tomatoes

   Add the chopped tomatoes and a pinch of salt. Cover for about 1 minute, then uncover and cook until the tomatoes soften (approximately 3 minutes).

   Time: PT4M

   Temperature: medium heat

9. Incorporate Yogurt

   Add a splash of water to lower the pan temperature, turn the heat to the lowest setting, then whisk in the prepared yogurt mixture. Stir continuously on low heat until bubbles appear, about 3‑4 minutes.

   Time: PT4M

   Temperature: low heat

10. Add Sweet Paprika

    Stir in 1 tsp sweet paprika (or extra Kashmiri chili powder) and cook for 1 minute.

    Time: PT1M

    Temperature: low heat

11. Combine Veggies and Season

    Return the fried cauliflower and potatoes to the pan. Add ½ tsp salt, ¼ cup hot water, 1 tsp garam masala, ½ tsp kasuri methi, 1 tsp sugar and another ¼ cup hot water. Mix well so every piece is coated.

    Time: PT3M

    Temperature: low heat

12. First Simmer

    Cover the pan and cook on low heat for 8 minutes.

    Time: PT8M

    Temperature: low heat

13. Second Simmer

    Uncover, test the tenderness of the vegetables. If not fully tender, cover again and cook for another 5 minutes on low heat.

    Time: PT5M

    Temperature: low heat

14. Add Peas and Finish

    Add 1/3 cup frozen green peas and 2 tbsp water. Cover for 1 minute, then uncover and cook for 2 more minutes.

    Time: PT3M

    Temperature: low heat

15. Garnish and Serve

    Remove the bay leaf, stir in the chopped cilantro, and serve hot with roti, paratha or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

45 g

Fat

17 g

Fiber

6 g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli
• Instead of Potatoes: Sweet potatoes
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Dry Red Chilies: Red chili flakes (½ tsp)
• Instead of Green Chili: Red chili flakes (¼ tsp)
• Instead of Plain Yogurt: Greek yogurt (unsweetened)

Equipment Needed

• Large Pot
• Mortar and Pestle
• Mixing Bowl
• Whisk
• Cutting Board
• Chef's Knife
• Ladle or Wooden Spoon
• Measuring Spoons
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Blanch cauliflower to prevent excess oil absorption
• Allow mustard seeds to splutter before adding vegetables
• Lower the pan temperature and stir continuously when adding yogurt to avoid curdling
• Monitor vegetables closely to prevent over‑browning or turning mushy
• Cover and steam vegetables in timed intervals for even cooking

Chef Tips from the Video

• Using ghee instead of oil adds a richer flavor
• A pinch of asafoetida (hing) at the tempering stage enhances the aroma
• A heavy‑bottomed pot prevents scorching during the low‑heat yogurt stage

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Can be frozen for up to 1 month; thaw and reheat gently, yogurt may separate slightly

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the yogurt spice mixture up to 2 hours ahead and keep it at room temperature
• Blanch the cauliflower and keep it refrigerated for up to 24 hours
• Chop all vegetables and store them in separate airtight containers
• The curry can be fully cooked, cooled, and refrigerated; reheat on low heat adding a splash of water

Frequently Asked Questions