nutritional information

Per 1-cup serving:

  • 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

Curried Potatoes with Cauliflower and Peas

Curried Potatoes with Cauliflower and Peas

Serves 6

30 minutes or fewer

To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.
  • 2 tsp. ghee or melted butter
  • 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds
  • ½ tsp. ground turmeric
  • 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
  • 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
  • 1 tsp. sugar
  • 1 cup frozen peas, thawed

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.

January/February 2011 p.36

you might also like


Good recipe- thanks. Next time I'll cook for 3 minutes (in an Instant Pot), and add more spices

Keith - 2016-04-09 17:57:15

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

Karen M - 2015-09-23 16:04:55

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

Amy - 2015-02-03 03:29:24

Who cooks with a pressure cooker?!?

V - 2015-01-22 17:54:43

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

Clare Wells - 2015-01-22 17:06:55

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

Veelma D'souza - 2015-01-21 03:50:06

Loved it.

mahdokht lazar - 2015-01-21 00:58:03

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.

Maggie - 2014-10-31 04:34:56

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?

Rain Adkins - 2014-10-29 06:27:16

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

Kaz - 2014-06-19 00:24:28

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

Kaz - 2014-06-19 00:21:53

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.

Kaz - 2014-06-19 00:20:19

No pressure cooker :-(

Nathalie - 2014-06-18 23:55:19

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

Rita - 2014-06-18 22:31:43

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

Christine Viglione - 2014-04-18 00:49:36