Cauliflower, Potato, Peas, and Carrot Curry

Name: Cauliflower, Potato, Peas, and Carrot Curry
Total time: 1500 s
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 cauliflower; 1 bowl green peas; 2 potatoes; 1 carrot; 1 small onion, chopped; 1 tomato, chopped; 1 small piece of ginger; 3-4 cloves garlic; 2 green chilies, slit; 1/2 teaspoon fenugreek seeds; 1 pinch asafoetida; 1 teaspoon cumin seeds; 1/2 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon vegetable masala; 1/2 teaspoon garam masala; 1/2 teaspoon red chili powder; 1/3 teaspoon dried mango powder; as needed Finely chopped cilantro,; Salt, to taste; as needed Oil,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

This is the most popular and in-demand vegetable dish during the winter season. Filled with flavor, you can serve this curry with puri, paratha, or chapati. I made it with cauliflower, potatoes, carrots, and peas. Despite being made simply, this curry tastes very delicious. It is also suitable for a lunch box.

Sudha Agrawal @SudhaAgrawal_123

Saved

Ingredients

20-25 minutes

3 servings

1/2cauliflower
1 bowlgreen peas
2potatoes
1carrot
1small onion, chopped
1tomato, chopped
1small piece of ginger
3-4 clovesgarlic
2green chilies, slit
1/2 teaspoonfenugreek seeds
1 pinchasafoetida
1 teaspooncumin seeds
1/2 teaspooncoriander powder
1/2 teaspoonturmeric powder
1/2 teaspoonvegetable masala
1/2 teaspoongaram masala
1/2 teaspoonred chili powder
1/3 teaspoondried mango powder
as neededFinely chopped cilantro,
Salt, to taste
as neededOil,

Saved

Steps

20-25 minutes

1

First, wash all the vegetables thoroughly with water. Cut the cauliflower, potatoes, and carrots as shown. Pay special attention to cleaning the cauliflower by soaking it in hot water for 5 minutes to remove impurities and dirt. This will ensure the cauliflower is completely clean. Cut the onion into long, thin slices and finely chop the ginger and garlic.
2

Heat oil in a pan and add asafoetida, cumin seeds, and fenugreek seeds. Add finely chopped garlic and ginger and cook for a few seconds. Now fry the onion until it turns light pink, and add the slit green chilies. Adding green chilies enhances the taste. After 20 seconds, remove the green chilies and set them aside. Add the chopped tomatoes, cover, and cook until they soften. Once the tomatoes are soft, add all the vegetables.
3

Add salt to the vegetables and cover, cooking for 2 to 3 minutes. Now add all the spices except garam masala and dried mango powder. Cover the vegetables and cook, stirring occasionally.
4

Once the vegetables are cooked, add garam masala and dried mango powder and cook for another 2 minutes.
5

Garnish the curry with finely chopped cilantro and turn off the heat.
6

The hot and flavorful cauliflower, potato, peas, and carrot curry is ready.
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