Indian Butter Spiced Potatoes Cauliflower (Printable)

Tender vegetables in rich buttery tomato sauce with aromatic Indian spices

# What You 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 Tips:

01 -
  • The sauce is velvety rich but comes together in under an hour with simple pantry ingredients
  • Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep
02 -
  • Cutting vegetables into uniform sizes is crucial, or you will end up with some pieces mushy while others remain undercooked
  • Blooming spices in hot fat before adding liquid transforms their flavor from dusty to deeply aromatic
03 -
  • The sauce will continue thickening as it rests, so do not reduce it too much on the stove
  • Grating fresh ginger and garlic directly into the pan releases more oils than mincing with a knife

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