Aloo Cauliflower Tarkari (Nepali Aloo Cauliflower Curry)

Try out our Nepali Aloo Cauliflower Curry! It’s super easy to make and goes wonderfully with rice or roti.

Aloo Cauliflower Curry

This recipe is my absolute favorite for vegetable curry.

In Nepal, we call curry “tarkari.” Growing up, Nepali Aloo Cauliflower ko tarkari was a staple in my family, and it still is in many Nepali households.

I love making it with a thick gravy that’s perfect for pairing with rice. If I have leftover curry sauce, I usually add it to make it even thicker and more delicious.

Here’s an easy and tasty Nepali Aloo Cauliflower Curry recipe with step-by-step photo instructions.

Ingredients

Vegetables: Potato and cauliflower. You can use red or Yukon Gold potatoes. Wash and chop the potatoes and cauliflower into mid-size pieces.

Onion and tomatoes, finely chopped.

Spices: Cumin seeds, turmeric, cumin, coriander, and red chili kashmiri powder.

Oil: Olive oil or any vegetable oil of your choice.

Garlic and garlic minced

Frozen green peas (optional)

Cilantro for garnishing.

Seasoning: Salt (As per taste)

Water

Instructions

• Begin by heating the oil on medium-high heat.
• When the oil becomes hot, add the cumin seeds and cook them until they turn slightly brown.
• Next, add onions and sauté them until they are softened.

• Then, add potatoes and stir-fry them for 5-7 minutes until they are slightly browned.
• After that, add ginger and garlic and combine well. Then add the spices, including turmeric, cumin, coriander, and red chili Kashmiri powder, and cook them for a few minutes.

• Add cauliflower to the pan and stir-fry everything for 3-5 minutes.
• Next, add chopped tomatoes and let them cook on medium-low heat until they are mushy (3-5 minutes). Cook it with a lid on.
• Once the tomatoes are mushy, pour a cup of water into the pan and mix everything well.
• Place a lid over the pan and let the curry simmer for 4-6 minutes on medium-low heat. 

Note: You can add an extra cup of water if you prefer a more soupy texture.

• Add frozen peas to the pan and mix everything well. Cook for the next 2 minutes on low heat.
• Finally, season with salt to taste and add cilantro.
• Mix everything well, and your Aloo cauliflower curry is ready to be served.

Serving Suggestion

Thinking about what to pair with your Nepali Aloo Cauliflower Curry? Here are some delicious ideas:

Rice

You can’t go wrong with rice! It’s the classic choice for curries. Whether it’s steamed white rice, brown rice, or something more flavorful like lemon or coconut rice, it’s going to be a hit.

Naan or Roti

Another fantastic option is naan or roti. These soft, fluffy Indian breads are perfect for soaking up that tasty curry sauce.

Pickle (Achar)

Don’t forget the pickles! Serving your curry with homemade pickles, like tangy tomato pickles or a spicy cucumber salad, can really make the meal more flavorful.

Storage

You can refrigerate the aloo cauliflower curry for 4-5 days and consume it within that time period. Ensure that it is stored in an airtight container.

Other Veg Recipes

Take a look at these other vegetable curry recipes that you might enjoy: