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Curried Potatoes with Cauliflower and Peas

To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.

Ingredients: 

Ingredients: 

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2 tsp. ghee or melted butter
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1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups)
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4 cloves garlic, minced (4 tsp.)
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2 tsp. minced fresh ginger
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1 ½ tsp. curry powder
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1 tsp. ground cumin
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1 tsp. brown mustard seeds
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½ tsp. ground turmeric
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6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
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1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
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1 tsp. sugar
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1 cup frozen peas, thawed

Instructions: 

1. Heat ghee in pressure cooker over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.

2. Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

4. Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.

Nutrition Information: 

Calories: 
184
Protein: 
7 g
Total Fat: 
2 g
Saturated Fat: 
1 g
Carbohydrates: 
35 g
Cholesterol: 
4 mg
Sodium: 
44 mg
Fiber: 
6 g
Sugar: 
6 g
Yield: 
Serves 6

Comments on this Recipe

J Schula, U can find Mustard seeds in any Indian Grocery store.

no pressure cooker? pan roast the cauliflower instead. spray cauliflower with cooking spray, dust lightly with curry powder, salt and pepper. bake for 45 min at 425 degrees. no mustard seeds? substitute high quality Dijon Whole Grain mustard instead right out of the jar

Such a simple and quick dish to make for lunch or dinner. The spiciness is just right! I love to accompany this with a warm piece of naan. Highly recommend. Less than twenty minutes from start to a finished meal.

I make a similar dish quite frequently and there is really no need for the sugar!

I don't have a pressure cooker, is there any other method to cook this dish?

Seconding Erin's question... No pressure cooker! Help!

No Pressure cooker either...any other suggestions?

I've made this 3 times without the pressure cooker and here's what I think has worked best. - saute onions, add garlic/spices according to directions - add potatoes, cauliflower, sugar and 1 - 1.5 cups water or broth (broth adds flavor) - bring to a boil, reduce heat, cover and simmer 10-15 minutes (or to desired softness) - add peas, heat through and simmer off any extra liquid (if desired) This recipe is SO good (I've been making it without the brown mustard seeds because I haven't found them yet). I also add carrots when I have them.

it looks so delicious:) but i think that food do not need sugar and salt. there are curry powder, turmeric n pepper at this recipe.

I would not use a pressure cooker, I agree with J Schula, it is wonderful for any time, lunch or dinner.

No pressure cooker so I boiled the potatoes and cauliflower while making the sauce. I then combined everything and heated over low just to allow things to mingle. Omitted fresh ginger simply because I did not have it and I substituted the dijon mustard as recommended by SusanK. Great dish with basmati rice and rainbow raita.

This is my first dish from the site that I am making hoping it comes out great! :))

I would definitely revise this recipe a little. I followed the directions and I was left with a very mushy dish! I was very disappointed to see how a classic Indian dish like aloo gobi has been so drastically changed and please don't get me started on the addition of sugar. Why do we need to add sugar to every dish. We need to bring back authentic Indian cooking. Take an Indian Base that contains no preservatives and simply add your veggies to it.

I did this as a stir-fry (no pressure cooker) but steamed the cauliflower and baked the potatoes ahead of time. Did a water-saute (no butter or oil, no sugar either) of the rest of the ingredients and then tossed in the cauliflower and potatoes. Still came out excellent! Very tasty dish that I have served company.

Sounds good, but what if I don't have a pressure cooker?

Yes, how to prepare without a pressure cooker?

Ditto! No pressure cooker!

Good Morning,Lovely.thank you.have a lively day.

Enjoy

Thank you so much!! Love these recupes!!...C.V.

Love these recipes!! Thank you for sharing!! C.V.

I had no idea what ghee was -- thank goodness for google.

No pressure cooker :-(

I made this in the SLOW COOKER on my day off (sautéing yummies before adding as recipe above suggests) and then I simply set the slow cooker to low/keep warm for a few hours...I added shallot's & zucchini (cut into thick chunks & I dabbled with the idea of adding eggplant BUT I didn't add Mr Egghead just stuck with zucchini's) as well as following the recipe. I used seeded mustard instead of mustard seeds (improvising with what I had in-house) and as I was NOT feeling like rice etc, I simply served the meal hot with cold Greek yoghurt. FANTASTIC.

P.S. I didn't use SUGAR I substituted SUGAR for a small amount of STEVIA - great. :)

P.P.S AND - sorry fellow foodies - I also added the potatoes and cauli LATER so they were cooked perfectly, not MUSH. Happy savouring!

This is a nice simple _aloo gobi_. I do wish, though, that it weren't made with curry powder. Indian cooks generally don't use it (they make a separate spice mixture for each dish), and the seasonings most traditionally used for this aren't quite the same. VT readers are usually pretty savvy about spices, so (forgive me) why dumb things down?

Sauteed the onion in the butter, then added the spices, sauteed a bit longer, then added potatoes (cooked in microwave), cauliflower (steamed), and peas (next time will thaw beforehand). Turned out pretty well.

Loved it.

Nice...looks very tasty and am going to try the dish.. Thankyou for sharing..

Thanks for this recipe...ingredients are staples in my kitchen.

Who cooks with a pressure cooker?!?

Easy to make, but there wasn't much flavor in the end. Disappointed.

The pressure cooker does accelerate cooking a tasty dinner and the vegetables have a nice texture. I will be making this dish regularly.