Cauliflower Potato Tomato Curry Recipe

South Indian style Cauliflower Potato Tomato Curry Recipe with step-by-step pics. Made in under 30 minutes in one pot, this incredibly easy curry recipe is perfect when you want to make an Indian curry in a hurry. Serve it with steamed rice, or with flatbreads like roti, chapati, plain paratha, or lachha paratha.

Cauliflower is known as “Gobi” or “Gobhi” in Hindi. In Indian cuisine, there are many different variations of cauliflower curry, but I think the recipe that I’m sharing today is the easiest.

Let’s go back in time to the kitchens of our ancestors. Back then, there were no buzzing electric gadgets; instead, cooking was all about using hands and traditional methods. In this post, we’ll discover how to make a tasty dish with basic Indian spices, the way our elders did.

This cauliflower potato tomato curry is commonly made in many Telugu speaking homes and is made in so many variations.

Cauliflower Potato Tomato curry recipe

About Cauliflower Potato Tomato Curry Recipe

This Cauliflower Potato Tomato Curry Recipe is one of the basic and easiest recipes packed with flavors.

What makes this recipe special? The recipe requires a few ingredients. All you need is cauliflower, potatoes, onion, tomato, and a few spices from your masala box. It’s actually kind of amazing how just a few ingredients can turn something so delicious.

In this recipe, we are using very few spices and simple ingredients that are already there in your Indian pantry. This age-old method process releases the full aroma of the spices, and enhances the overall flavor profile, making the dish more fragrant.

Cauliflower, potatoes, sauteed onions, ginger, garlic, spices, and herbs come together to make this curry delicious, it is the perfect side dish for lunch or dinner.

I often make this curry tweaking with different variations like using different readymade spice blends or adding different veggies like green peas, potato, or mixed vegetables.

Make this either in a stovetop or a pressure cooker, it turns out great both ways. For the best taste, I would suggest making this potato gravy in a heavy-bottom pan.

The only spice in this dish that might seem unusual is meat masala powder. It makes the curry taste significantly better.

Reasons to try

Quick & tasty.

One pot recipe.

Comforting, flavorful, fuss-free.

Perfect weekday meal.

Comes together in under 30 minutes.

Apt for lunch box for adults and kids.

Vegetarian and Vegan.

Pro Tips

Fresh ingredients: The magic unfolds with the addition of a medley of fresh spices.

Choice of potatoes: Choose the potatoes that are less starchy and firm. They hold shape even after cooked.

Onions: In tomato-rich curry, I prefer to sautee them only till they lose the raw flavor. These add a different chunky texture and they taste delicious.

Choice of tomatoes: I like to use fresh local tomatoes/desi tamatar (round in shape), the sweet-tangy taste in these tomatoes is something that I grew up with. These are a better choice for curries, they are different from tomatoes which are primarily used for salad varieties.

Simmer the curry: Let the curry simmer on low heat. This slow cooking allows the potatoes to absorb the flavors of the spices and the curry base.

Don’t overcook the vegetables: To maintain the texture and flavor of the vegetables, avoid overcooking them. Cook until they are just tender but still have a slight bite to them.

south indian cauliflower potato tomato curry recipe

Ingredients

Vegetables: Cauliflower and potatoes. We also need onions and tomatoes.

Oil: I stick to neutral-flavored oil to make the curry. You can use any oil of your choice.

Aromatics: ginger and garlic.

Spices: cumin seeds, dry red chilies, turmeric powder, red chili powder, coriander powder, meat masala powder, and garam masala powder.

Herbs: coriander leaves.

Seasoning: salt.

How to make Cauliflower Potato Tomato Curry

1. Heat enough quantity of water in a pot until it is hot. Add the cauliflower florets and potato cubes to the hot water along with 1 tsp salt. This step helps to get rid of small worms hidden in the florets. Set aside and proceed with the rest of the recipe.

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2. Heat oil in a pan over medium flame. Once the oil is hot, add cumin and dry red chilies. Let the cumin crackle. Add 1 medium onion roughly chopped and saute until they turn soft and lose the raw flavor.

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3. Add 1 tsp ginger-garlic paste and 1/2 tsp turmeric powder. Saute until the raw flavor of ginger and garlic goes away. This can take about 20-30 seconds.

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4. Add the cauliflower florets and potatoes chopped. Stir fry them for about 1 to 2 minutes on a medium flame. The cauliflower florets and potato cubes should be evenly coated with yellow color.

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5. Add salt to season the vegetables.

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6. Add 4 medium tomatoes roughly chopped and fry till they turn soft stirring occasionally, about 5-7 minutes.

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7. Turn the flame to low and add the ground spices – 1-2 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp meat masala powder, and 1/4 tsp garam masala powder.

Stir for 30 seconds ensuring the vegetables are coated well with the spice mixture.

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8. Cover the pan and simmer the curry for 5 minutes.

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9. Open the lid and you will notice that the tomatoes break down to a mushy texture.

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10. Add 1 cup of water and gently mix.

You can adjust the consistency of the gravy (curry) by adding more water if you like.

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11. Cover the pan and continue to simmer the curry until the vegetables are tender yet retain their shape. Generally, it takes 10-15 minutes for the vegetables to cook. Taste test and add spice and seasoning, if needed.

Note: The time depends on the size of the vegetables and the intensity of the flame.

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12. After 10 minutes, check if the vegetables are cooked. If they are hard, continue to simmer until they are tender.

Once the vegetables are fork-tender, add coriander leaves and give a final mix.

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13. Cauliflower Potato Tomato Curry is ready. Serve hot or warm with choice of bread or rice.

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Serving Suggestions

Potato curry is a versatile and delicious side dish that can be paired with various accompaniments.

Serve the curry with plain steamed rice, basmati rice, or flavored rice like jeera rice, bagara rice, or veg pulao.

Enjoy the aloo curry with Indian bread such as roti, plain paratha, lachha paratha, or naan. The bread can be used to scoop up the curry.

You can also serve the curry with pooris.

Include a cooling element by serving aloo curry with yogurt or raita.

andhra style cauliflower potato tomato curry

Storage Suggestions

To store cauliflower potato tomato curry, follow these steps:

Let the curry cool down to room temperature before storing it. Once cooled, transfer the curry to an airtight container. Ensure that the container is clean and dry before transferring the curry.

Place the airtight container with the curry in the refrigerator and consume it within 3 to 4 days.

Reheat the curry before serving. You can reheat it in a microwave or a pan on the stovetop. If the gravy/sauce looks thick, add water while reheating.

Variations

This recipe is not limited to just cauliflower and potatoes. The recipe also works well for other veggies like brinjals, french beans, green peas, drumsticks, ridge gourd (beerakaya), etc.

To add extra spice, you can add green chilies in the tempering.

More Related Recipes

Soya Chunks Kurma

Drumstick curry with Potatoes

Aloo Gobhi Masala

Chikkudukaya Tomato Curry

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Recipe Card

Cauliflower potato tomato curry for rice

Cauliflower Potato Tomato Curry Recipe

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Andhra style Cauliflower Potato Tomato curry is a simple dish of curried cauliflower and potatoes in a spicy and tangy tomato base. Serve this alongside with any kind of flatbread or rice.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 250 grams Cauliflower (cut into florets)
  • 2 medium Potatoes (cut into cubes)
  • 3-4 tbsp Oil
  • 1/2 tsp Cumin
  • 2 numbers Dry Red chilies
  • 1 medium Onion (roughly chopped)
  • 1 tsp Ginger garlic paste
  • 4 medium Tomatoes (roughly chopped)
  • 1/2 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Meat masala powder (any good brand)
  • 1/4 tsp Garam masala powder
  • 1-2 tbsp Coriander leaves
  • 1-1.5 cups Water
  • Salt (to taste)

Instructions
 

  • Heat enough quantity of water in a pot until it is hot. Add the cauliflower florets and potato cubes to the hot water along with 1 tsp salt. This step helps to get rid of small worms hidden in the florets. Set aside and proceed with the rest of the recipe.
  • Heat oil in a pan over medium flame. Once the oil is hot, add cumin and dry red chilies. Let the cumin crackle. Add onion roughly chopped and saute until they turn soft and lose the raw flavor.
  • Add ginger-garlic paste and turmeric powder. Saute until the raw flavor of ginger and garlic goes away. This can take about 20-30 seconds.
  • Add the cauliflower florets and potatoes chopped. Stir fry them for about 1 to 2 minutes on a medium flame. The cauliflower florets and potato cubes should be evenly coated with yellow color.
  • Add salt to season the vegetables.
  • Add tomatoes roughly chopped and fry till they turn soft.
  • Turn the flame to low and add the ground spices – red chili powder, coriander powder, meat masala powder, and garam masala powder. Stir for 30 seconds ensuring the vegetables are coated well with the spice mixture.
  • Cover the pan and simmer the curry for 5 minutes.
  • Open the lid and you will notice that the tomatoes break down to a mushy texture.
  • Add 1 cup of water and gently mix. You can adjust the consistency of the gravy (curry) by adding more water if you like.
  • Cover the pan and continue to simmer the curry until the vegetables are tender yet retain their shape. Generally, it takes 10-15 minutes for the vegetables to cook. Taste test and add spice and seasoning, if needed.
  • After 10 minutes, check if the vegetables are cooked. If they are hard, continue to simmer until they are tender.
  • Once the vegetables are fork-tender, add coriander leaves and give a final mix.
  • Cauliflower Potato Tomato Curry is ready. Serve hot or warm with choice of bread or rice.

Notes

Opt for fresh cauliflower, tomatoes, and potatoes for the best flavor and texture.
Adjust the amount of ground spices according to your preference for spiciness.
Cover the pan/skillet and let the vegetables cook for about 10-15 minutes, or until they are tender but still have a slight bite to them.
Do not overcook the vegetables.
Adjust the consistency as per your preference. If the gravy is thin, cook without covering the pan until the water evaporates and the gravy thickens. If the gravy is thick, add more hot water to thin it.
 


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