Indian Butter Spiced Potatoes Cauliflower (Printable Version)

Tender vegetables in rich, buttery tomato sauce with warm Indian spices

# What You'll Need:

→ Vegetables

01 - 3 medium potatoes, peeled and cut into 1-inch cubes
02 - 1 medium head cauliflower, cut into medium florets
03 - 1 medium onion, finely chopped
04 - 2 large tomatoes, chopped
05 - 3 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated

→ Spices

07 - 1 ½ tsp ground cumin
08 - 1 ½ tsp ground coriander
09 - 1 tsp ground turmeric
10 - 1 tsp garam masala
11 - ½ tsp chili powder
12 - 1 tsp salt
13 - ¼ tsp ground black pepper

→ Sauces & Fats

14 - 3 tbsp unsalted butter
15 - 2 tbsp vegetable oil

→ Liquids

16 - ½ cup water
17 - ⅓ cup heavy cream

→ Garnish

18 - 2 tbsp fresh cilantro, chopped
19 - Lemon wedges

# How To Make It:

01 - Heat butter and oil in a large skillet or Dutch oven over medium heat.
02 - Add onion and sauté until soft and golden, about 5 minutes.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Add cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper. Stir for 30 seconds to bloom the spices.
05 - Add potatoes and cook for 3 minutes, stirring to coat in spices.
06 - Add tomatoes and water. Stir, cover, and simmer for 10 minutes.
07 - Add cauliflower florets. Stir, cover, and cook for another 12–15 minutes, until vegetables are tender.
08 - Reduce heat to low. Stir in heavy cream and simmer uncovered for 3–4 minutes until sauce thickens.
09 - Taste, adjust salt or spices as needed. Garnish with cilantro and serve with lemon wedges, rice, or naan.

# Expert Advice:

01 -
  • The way the butter mingles with cream creates an incredibly luxurious sauce that coats every single piece of vegetable
  • Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep
  • The spice blend is perfectly balanced so you get warmth without overwhelming heat
02 -
  • Resist the urge to lift the lid too often while simmering, the trapped steam is what cooks the vegetables evenly
  • If the sauce gets too thick before the vegetables are done, add water a tablespoon at a time
  • The cream can sometimes curdle if added to boiling liquid, so reduce the heat first
03 -
  • Letting the dish rest for 10 minutes before serving allows the sauce to thicken and flavors to settle
  • If you want it extra creamy, add an extra tablespoon of butter right at the end

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