Cauliflower Potato Masala


  • 2 cups cauliflower florets
  • 1 cup chopped potato
  • ½ cup green peas
  • 1-2 strands of curry leaves
  • 1 tomato
  • 1 onion
  • 1 inch ginger
  • 4-5 garlic cloves
  • 1 cardamom
  • 2-3 cloves
  • ½ tsp fennel seeds
  • salt to taste
  • ½tsp turmeric powder
  • ½ tbsp chilli powder
  • 3-4 tbsp oil


  1. In a pan, dry roast the cumin seeds, coriander seeds, fennel seeds, cloves,  cardamom and ginger. Transfer them into a blending jar and make a coarse powder.
  2. Add chopped onions and tomato to it and blend it into a fine paste.
  3. Take a kadai and heat oil in it.
  4. Add curry leaves and wait till they splatter and then add the masala paste that was made earlier and fry on medium flame until oil starts separating.
  5. Add the cleaned cauliflower florets, potato and saute them well.
  6. Add salt, turmeric and chilli powder to it and mix it well.
  7. Cook for 5 minutes and then add green peas to it.
  8. Cook for another 10 minutes on medium flame with constant stirring.
  9. Add ¼ cup of water to this and cook for 5 more minutes by covering it with a lid and leaving a small space to let the vapour escape.
  10. The curry is done when oil starts separating.
  11. Serve it hot with roties or rice.