Recipe for Cauliflower Carrot Potato Curry


  • Cauliflower 1 (small)
  • Potatoes 1/2 kg (1 lb)
  • Carrot 2 (medium sized)
  • Onions 1/3 cup (coarsely chopped)
  • Garlic 1 tbsp (finely chopped)
  • Ginger 1 tbsp (finely chopped)
  • Turmeric 1/2 tsp (ground)
  • Cumin 1/2 tsp (ground)
  • Coriander 1/2 tsp (ground)
  • Nigella seeds (kalonji) 1/2 tsp
  • Bay leaf 1
  • Green chilies 2-3 (chopped)
  • Black pepper 1/4 tsp (ground)
  • Garam masala 1 tsp (ground)
  • Lemon juice 2 tsp
  • Cooking oil 1/3 cup
  • Salt to taste

Cooking Directions

Cut the cauliflower into medium-sized florets.

Soak in salt water for 10-12 minutes.

Peel the potatoes and cut into cubes.

Slice the carrots 1/2 cm thick.

Heat the oil in a wok.

Add the nigella seeds, when it starts sizzling add the onions and the bay leaf, fry for 20 seconds.

Add the garlic, ginger and green chilies, fry for 30 seconds.

Add the vegetables and then stir in the ground spices except the garam masala.

Stir fry for 1-2 minutes.

Add 3/4 cup of water and salt, cover and cook on low heat until vegetables are tender.

Sprinkle with the garam masala and lemon juice. Remove from the heat.

Serve hot with boiled rice or bread.

Cauliflower Carrot Potato Curry Photos

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