Indian Butter Spiced Potatoes Cauliflower (Printable)

Tender potatoes and cauliflower in rich buttery tomato sauce 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

→ 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

# How-To:

01 - Heat butter and oil in a large skillet or Dutch oven over medium heat. Sauté chopped onion until soft and golden, about 5 minutes.
02 - Stir in 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 spices for 1 minute, stirring constantly.
04 - Pour in crushed tomatoes and cook for 5 minutes, allowing sauce to thicken slightly.
05 - Add potatoes and cauliflower. Stir well to coat vegetables evenly in the sauce.
06 - Add water, cover, and simmer for 18-20 minutes, stirring occasionally, until potatoes and cauliflower are tender.
07 - Lower heat and stir in heavy cream. Simmer uncovered for 5 minutes until sauce becomes rich and creamy.
08 - Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve with lemon wedges, basmati rice, or naan.

# Expert Tips:

01 -
  • The creamy tomato sauce coats every bite of tender vegetables like a blanket
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next morning for breakfast
02 -
  • Dumping all spices in at once without toasting them in oil first leaves the dish tasting flat and dusty
  • Crowding the pan with vegetables drops the temperature too fast, so use a big enough pot
  • The cream can curdle if you add it while the sauce is boiling furiously, so lower that heat first
03 -
  • Grate your ginger on the finest side of the grater so it melts into the sauce
  • Warm your cream slightly before adding it to prevent curdling

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