Cauliflower with Potatoes and Peas

Name: Cauliflower with Potatoes and Peas (Cauli-Aalu-Keraau Tarkaari)
Cuisine: Nepali
Ingredients: ½ cup finely chopped cilantro; 1 small red or green bell pepper, cored and cut into 1-inch pieces (about 1 cup); 1 small red or green bell pepper, cored and cut into 1-inch pieces (about 1 cup); 1 cup shelled fresh peas; 1 teaspoon Nepali garam masalaa; 3 to 4 green onions (white and pale green parts), finely chopped; ¼ teaspoon jimbu (Nepali aromatic herb); 2 small red potatoes, peeled and cut into 1-inch cubes; 2 green cardamom pods, crushed; 1 (1-inch) cinnamon stick, halved; 2 dried red chilies, stemmed; ¼ teaspoon fenugreek seeds; ¼ teaspoon cumin seeds; ¼ teaspoon jimbu (Nepali aromatic herb); 1½ teaspoons ground coriander; 1 teaspoon ground cumin; 1½ teaspoons salt, adjust to taste; ½ teaspoon cayenne pepper powder; ½ teaspoon ground turmeric; 1 cassia leaf; 2 whole cloves; 1 tablespoon minced fresh ginger; ½ cup mustard oil; 1 medium-size head cauliflower (about 6 to 7 cups when prepped)

Cauli-Aalu-Keraau Tarkaari

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Cauliflower is one of the most beloved vegetables in Nepal. Combined with potatoes and peas, it makes this classic Nepali vegetable dish, the flavors complimenting each other perfectly. This recipe can be served with almost all Nepali meals, with pressed rice flakes (cheuraa), with roti bread as a snack dish, or as a side dish with a main meal. The golden rule is not to overcook cauliflower or it will become mushy.

Ingredients

Asia
Nepal
Side dish
Vegan
Gluten-free

Ingredients

Method