One of the most popular and beloved dishes in Nepal is cauliflower curry. Families love this easy, daily meal with rice and other foods. I enjoy this recipe because it’s flavorful, simple to prepare and requires few ingredients. If you’re looking for a quick, homemade meal that tastes like Nepal, this curry is ideal.

The dish is made with basic vegetables like potatoes and cauliflower and has a warm flavor from the spices. It is also easy to serve with roti or white rice and it keeps well in the refrigerator for a few days.

Ingredients

For the curry:
1 medium cauliflower, cut into small florets
1 medium potato, peeled and cut into bite-sized pieces
2 tablespoons vegetable oil
½ teaspoon fenugreek seeds
1 medium onion, chopped
2 green chilies, chopped
1 teaspoon garlic paste
½ teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon chili powder
2 medium tomatoes, chopped
Salt to taste
Fresh cilantro, chopped
Water as needed

Directions

Heat the oil in a pan over medium heat. Add the fenugreek seeds to the oil. Once they turn black, add the chopped onion and green chilies. Stir until the onion turns golden brown. Add the garlic paste. Stir for a minute until it turns brown. Then add the cauliflower and potato pieces. Mix everything well so that the vegetables are coated with the flavors. Add the turmeric powder, cumin powder, chili powder and salt. Mix everything well. Add the chopped tomatoes. Cover the pan. Cook for 2 minutes until the tomatoes turn soft. Then stir the curry. Cook until the vegetables turn tender. If you want to have a gravy consistency, add some water to the curry. Mix everything well. Finally, garnish the curry with coriander leaves.

Wrap-up

This Nepali-style cauliflower curry dish can be served with white rice or any type of flatbread. This dish is quite easy to make and can be enjoyed hot or even the next day after storing it in the refrigerator. The spice level can be made according to one’s choice.

Edited by Arohi Rai and Stuti Khadka