Cauliflower, Potato, Peas, and Carrot Curry

Sudha Agrawal
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.

Cauliflower, Potato, Peas, and Carrot Curry

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.

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Ingredients

20-25 minutes
3 servings
  1. 1/2cauliflower
  2. 1 bowlgreen peas
  3. 2potatoes
  4. 1carrot
  5. 1small onion, chopped
  6. 1tomato, chopped
  7. 1small piece of ginger
  8. 3-4 clovesgarlic
  9. 2green chilies, slit
  10. 1/2 teaspoonfenugreek seeds
  11. 1 pinchasafoetida
  12. 1 teaspooncumin seeds
  13. 1/2 teaspooncoriander powder
  14. 1/2 teaspoonturmeric powder
  15. 1/2 teaspoonvegetable masala
  16. 1/2 teaspoongaram masala
  17. 1/2 teaspoonred chili powder
  18. 1/3 teaspoondried mango powder
  19. as neededFinely chopped cilantro,
  20. Salt, to taste
  21. as neededOil,

Cooking Instructions

20-25 minutes
  1. 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. 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. 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. 4

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

  5. 5

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

  6. 6

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

  7. 7
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Sudha Agrawal
Sudha Agrawal @SudhaAgrawal_123
on
Mumbai
Cooking is my passion & love ❣️
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