Indian Butter Spiced Potatoes and Cauliflower (Print View)

Tender vegetables in creamy butter tomato sauce with warming spices for a comforting meal.

# 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 (adjust to taste)
12 - 1 tsp salt (more to taste)
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 (or coconut cream for vegan option)

→ Garnish

18 - 2 tbsp fresh cilantro, chopped
19 - Lemon wedges (optional)

# How to Make:

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

# Expert Suggestions:

01 -
  • The sauce gets impossibly creamy without needing any fancy techniques
  • Leftovers taste even better after the spices have time to really settle in
02 -
  • The first time I rushed the spice-blooming step and ended up with a gritty, underseasoned sauce
  • Letting the vegetables simmer partially covered is the secret to getting them tender without drying out the sauce
03 -
  • Pat your vegetables dry before adding them to prevent splattering
  • Letting the curry rest for 10 minutes off the heat before serving allows the flavors to settle

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