Potato and Cauliflower in Peanut Curry
This flavorful, easy-to-make Potato and Cauliflower in Peanut Curry is a delightful vegetarian side dish. It’s perfect for a weekday dinner and is ideal for those following a sattvic diet, as it contains no onion or garlic. The rich, creamy texture of the peanut paste, paired with the earthy flavors of potatoes and cauliflower, creates a comforting dish that’s both wholesome and satisfying. Serve it alongside soft butter naan or a refreshing mooli raita for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), florets | 2 cups |
| Potatoes (Aloo), diced | 3 medium |
| Raw Peanuts (Moongphali), husked | 1/2 cup |
| Green Chilli, chopped | 1 |
| Mustard seeds (Rai/Kadugu) | 1 tsp |
| Bay leaf (tej patta) | 1 |
| Tomatoes, pureed | 3 |
| Ginger, paste | 1 tbsp |
| Gram flour (besan) | 1/2 cup |
| Curd (Dahi/Yogurt) | 2 tbsp (optional) |
| Coriander powder (Dhania) | 1 tbsp |
| Red Chilli powder | 1 tbsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Cumin powder (Jeera) | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Salt | To taste |
| Fresh coriander (Dhania) leaves, chopped | 2 tbsp |
| Oil | As needed |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Instructions
-
Roast the Peanuts: Begin by dry roasting the raw peanuts in a pan over medium heat until they turn golden brown. Once roasted, remove the husk completely, and if desired, roast them once more for an enhanced flavor. Grind the peanuts into a fine powder and set aside.
-
Prepare the Base: In a kadai or wok, heat a little oil over medium heat. Add the bay leaf and mustard seeds. Wait for the mustard seeds to crackle and release their aroma, signaling that they’re ready.
-
Sauté Ginger: Add the grated ginger paste to the pan and sauté it for a minute until it releases its fragrant aroma.
-
Roast the Besan (Gram Flour): Add the gram flour (besan) to the pan and lightly roast it for a few seconds, stirring constantly to prevent burning.
-
Add Tomatoes and Spices: Immediately pour in the tomato puree and stir to combine with the roasted besan. Add the coriander powder, red chilli powder, turmeric powder, cumin powder, and garam masala powder. Stir the mixture and cook for a few minutes until the oil starts to separate from the masala, indicating that the spices have cooked through.
-
Add Curd (Optional): If using curd, add it to the masala mixture and cook for an additional minute. This will create a creamier base for the curry.
-
Incorporate the Peanut Powder: Add the roasted peanut powder to the pan and mix well. Continue to cook for 2-3 minutes to let the flavors blend.
-
Cook the Vegetables: Add the diced potatoes and cauliflower florets to the pan. Stir gently to coat the vegetables with the curry paste. Add enough water to form a thick curry sauce. Be cautious when adding water, as the curry should have a rich, thick consistency.
-
Simmer and Cook: Season with salt to taste, and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 5 minutes or until the vegetables are tender and fully cooked.
-
Garnish and Serve: Once the curry is ready, turn off the heat and transfer the curry to a serving bowl. Garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve this warm and comforting Potato and Cauliflower in Peanut Curry with butter naan or steamed rice. Pair it with a side of refreshing mooli raita to balance the flavors, making it a perfect dish for your weeknight dinner.
This recipe for Potato and Cauliflower in Peanut Curry offers a delicious combination of earthy vegetables, aromatic spices, and the richness of peanuts, all coming together in a satisfying dish. The absence of onion and garlic makes it suitable for those following a sattvic or no-onion-no-garlic diet. It’s a great way to enjoy a flavorful and wholesome meal that’s easy to prepare and full of authentic Indian flavors.
