Indian Butter Spiced Potatoes and Cauliflower (Printable)
Tender potatoes and cauliflower in a rich, buttery tomato sauce infused with aromatic Indian spices.
# What goes in:
→ 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
18 - 1 teaspoon salt
19 - 1/2 teaspoon freshly ground black pepper
→ Garnish
20 - 2 tablespoons fresh cilantro, chopped
21 - Lemon wedges
# Directions:
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. Garnish with chopped cilantro and serve with lemon wedges, basmati rice, or naan.
# Expert Advice:
01 -
- The cream sauce is restaurant quality but comes together in under an hour
- Potatoes and cauliflower soak up all those gorgeous spices like little flavor sponges
02 -
- Adding cream at high heat can cause it to separate, so always lower your temperature first
- Potatoes continue absorbing liquid as they rest, so the sauce will thicken even more off the heat
03 -
- Cut vegetables into similar sizes so everything finishes cooking at the same time
- Let the spices toast in oil before adding any liquid, it makes a huge difference in depth