Indian Butter Spiced Potatoes Cauliflower

The first time I made this butter spiced potato and cauliflower dish, my tiny apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I'd been experimenting with Indian spices for months, but this was the first recipe where everything clicked into place. The combination of tender vegetables swimming in that rich, creamy sauce felt like discovering a hidden treasure. Now it's my go-to comfort food when I want something deeply satisfying without spending hours in the kitchen.

Last winter, during a particularly brutal cold snap, I made a massive batch of this for my friends who were stuck at home sick with the flu. They later told me that the aromatic spices and warming comfort of this dish was exactly what they needed to feel human again. Since then, whenever someone I know needs a little extra care, this is what I bring them. There's something about the combination of tender potatoes and fragrant spices that feels like a hug in a bowl.

Ingredients

• 3 medium potatoes: I've learned that waxy potatoes hold their shape better during simmering, but russets work too if you don't mind them getting a bit softer
• 1 medium head cauliflower: Cut the florets uniformly so they all cook at the same rate, and don't throw away the stalk, it's great for adding to soups later
• 1 medium onion: Finely chopped so they melt into the sauce base
• 2 large tomatoes: Fresh tomatoes give better flavor than canned here, but make sure they're ripe
• 3 cloves garlic: Minced fresh, never jarred, the flavor difference is remarkable
• 1-inch piece fresh ginger: Grated, and don't bother peeling it if it's young and thin-skinned
• 1 ½ tsp ground cumin: Toasting this briefly in the hot oil releases its essential oils
• 1 ½ tsp ground coriander: Adds a subtle citrusy brightness that cuts through the cream
• 1 tsp ground turmeric: This gives the dish its beautiful golden color
• 1 tsp garam masala: I sometimes make my own blend, but store-bought works perfectly well
• ½ tsp chili powder: Adjust this based on your heat tolerance, but don't skip it entirely
• 1 tsp salt: You'll likely need more at the end, but start here
• ¼ tsp ground black pepper: Freshly ground makes a noticeable difference
• 3 tbsp unsalted butter: The butter is essential for that rich, authentic restaurant-style flavor
• 2 tbsp vegetable oil: Prevents the butter from burning while sautéing the onions
• ½ cup water: Creates the steam needed to tenderize the vegetables
• ⅓ cup heavy cream: Coconut cream works beautifully if you need it dairy-free
• 2 tbsp fresh cilantro: The fresh herb garnish brightens the rich dish
• Lemon wedges: A squeeze of acid right before serving makes all the flavors pop

Instructions

Heat the butter and oil:

Melt them together in a large skillet over medium heat, watching until the butter foams and settles

Sauté the onions:

Cook them until they're soft and golden, about 5 minutes, but don't rush this step, the sweetness they develop is crucial

Add the aromatics:

Stir in the garlic and ginger, cooking just 1 minute until your kitchen fills with their fragrance

Bloom the spices:

Add all the ground spices and stir constantly for 30 seconds, you'll know they're ready when the scent becomes incredibly intense

Coat the potatoes:

Add the potato cubes and toss them for 3 minutes so every piece gets covered in the spice mixture

Start the simmer:

Pour in the tomatoes and water, then cover and let everything bubble gently for 10 minutes

Add cauliflower:

Stir in the florets, cover again, and cook until you can easily pierce both vegetables with a fork

Finish with cream:

Lower the heat and stir in the cream, letting it simmer uncovered until the sauce thickens slightly

Season and serve:

Taste and adjust the salt, then garnish generously with cilantro and serve alongside rice or warm naan

Save

This recipe has become my Sunday afternoon ritual, the house filling with those warming spices while I prep everything feels like self-care. I've started doubling the recipe just so I can freeze portions for those nights when cooking feels impossible.

Making It Your Own

Over time I've discovered that adding a cup of frozen peas during the last 5 minutes brings pops of sweetness that everyone loves. Sometimes I'll throw in a handful of fresh spinach too, letting it wilt into the sauce for extra nutrition and color.

Perfect Pairings

While basmati rice is traditional, I've also served this over quinoa for added protein or with simple roasted chickpeas on top. Warm naan for scooping up every last bit of sauce is non-negotiable in my house.

Storage And Reheating

This dish actually improves after a day in the refrigerator as the spices continue to meld. Store in an airtight container for up to 4 days, and reheat gently with a splash of water to loosen the sauce.

• Freeze portions in individual containers for up to 3 months
• Thaw overnight in the refrigerator before reheating
• The sauce may separate slightly after freezing but will come together when reheated

Save

Whether you're cooking for a crowd or just treating yourself on a quiet weeknight, this dish never fails to deliver comfort and warmth. Every bite feels like coming home.

Recipe FAQs

→ Can I make this dish vegan?

Absolutely. Substitute the unsalted butter with plant-based butter or coconut oil, and replace the heavy cream with full-fat coconut cream or cashew cream. The result remains creamy and delicious while being entirely plant-based.

→ How spicy is this dish?

The spice level is mild to medium, with warmth coming from the aromatic spices rather than excessive heat. Adjust the chili powder to your preference, or add a chopped green chili during cooking for extra kick. You can always serve with hot sauce on the side.

→ Can I add other vegetables?

Green peas work wonderfully for added color and sweetness. You could also include bell peppers, carrots, or fresh spinach during the last few minutes of cooking. Just keep in mind that different vegetables may require adjusted cooking times.

→ What should I serve with this?

Fluffy basmati rice is the classic pairing, but warm naan bread, roti, or quinoa all work beautifully. The creamy sauce is perfect for dipping, so having bread or grains on the table helps soak up every last bit.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, making leftovers even more delicious. Reheat gently on the stovetop with a splash of water to restore the creamy consistency.

→ Can I freeze this dish?

Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the cream may separate slightly when frozen and reheated, but stirring well will help restore the texture.