Cumin-Scented Cauliflower and Potato Curry

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant Punjabi-inspired dish where tender potatoes and cauliflower simmer in a spiced tomato base, infused with cumin and turmeric for warmth. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs cauliflower, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 680 grams cauliflower
• 450 grams potatoes
• 1 large (150 grams) onion
• 200 grams tomato
• 1 tablespoon ginger
• 3 cloves garlic
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 3/4 teaspoon salt
• 3 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons fresh cilantro

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat until shimmering. Add 1 teaspoon cumin seeds and cook for 30 seconds until they pop and release their aroma.
2. Step 2: Add 1 large chopped onion (150g) and cook for 5 minutes, stirring occasionally, until golden brown and translucent.
3. Step 3: Add 1 tablespoon minced ginger and 3 minced garlic cloves, stirring constantly for 1 minute until fragrant and the mixture begins to sizzle.
4. Step 4: Add 200g diced tomatoes and cook for 3 minutes, stirring, until the tomatoes break down and the mixture thickens slightly.
5. Step 5: Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/4 teaspoon red chili powder, and 3/4 teaspoon salt. Cook for 1 minute to toast the spices without browning.
6. Step 6: Add 680g cauliflower florets and 450g diced potatoes. Stir to coat evenly with the spice mixture.
7. Step 7: Pour in 1 cup water, bring to a gentle simmer, cover, and cook for 20 minutes until potatoes and cauliflower are fork-tender.
8. Step 8: Uncover and increase heat to medium, cooking for 5 more minutes until the sauce thickens and coats the back of a spoon.
9. Step 9: Stir in 1/2 teaspoon garam masala and cook for 1 additional minute until fragrant.
10. Step 10: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro.