Indian Butter Spiced Potatoes and Cauliflower (Printable Version)

Tender potatoes and cauliflower in rich buttery tomato sauce infused 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

# Directions:

01 - Heat butter and oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté 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, letting sauce thicken slightly.
05 - Add potatoes and cauliflower. Stir well to coat vegetables in sauce.
06 - Add water, cover, and simmer for 18-20 minutes, stirring occasionally, until potatoes and cauliflower are tender.
07 - Lower heat. Stir in heavy cream and simmer uncovered for 5 minutes, allowing 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 sauce clings to every nook of the vegetables, so each bite is pure comfort
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers somehow taste even better, making it perfect for meal prep
02 -
  • Cut your vegetables uniformly so they all finish cooking at the same time
  • The cream can curdle if the heat is too high, so keep it gentle when adding
  • Letting the dish rest for ten minutes before serving deepens all the flavors
03 -
  • Use a wide pan so the vegetables cook in a single layer and brown evenly
  • Grate the ginger on a microplane so it melts into the sauce

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