Indian Butter Spiced Potatoes and Cauliflower (Printable version)

Tender vegetables in rich, buttery tomato sauce infused with aromatic Indian spices—a creamy, comforting vegetarian dish perfect with rice or naan.

# Ingredient List:

→ 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 release essential oils.
05 - Add potatoes and cook for 3 minutes, stirring to coat evenly with spices.
06 - Add tomatoes and water. Stir, cover, and simmer for 10 minutes until potatoes begin to soften.
07 - Add cauliflower florets. Stir, cover, and cook for 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 Suggestions:

01 -
  • The way the cream mingles with those bloomed spices creates a sauce you will want to soak up with every bite
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Both potatoes and cauliflower become perfectly tender while still holding their shape
02 -
  • Blooming your spices in hot butter before adding any liquid is what separates good from great
  • Cutting your vegetables into evenly sized pieces means everything finishes cooking at the same time
  • The sauce will thicken as it stands, so do not panic if it looks a bit thin right after adding the cream
03 -
  • Pat your vegetables dry before adding them to prevent the sauce from becoming too watery
  • Let the dish rest for 5 minutes off heat before serving to let the flavors settle

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