One of the most popular and most common vegetables in Nepal, the cauliflower and potato vegetable, locally known as Cauli-aaluko tarkari, can be found in almost every household in Nepal in any and every occasion. Be it on a regular dinner or lunch or get-together or party, this vegetable is always in use. It’s like no lunch or dinner menu is complete if it lacks Cauli-aaluko tarkari. Because of the availability of cauliflower all year round, it has become very common and also popular. It is also prepared during the formal occasions as well as non-formal lunch or dinner. Here is one of the many ways to prepare this vegetable.

Ingredients:

2 cups diced potatoes

4 cups cauliflower florets

1 cup green peas

1 cup chopped onion

1 cup diced tomatoes

3 dried red chilies

1 bay leaf

½ tsp cumin seeds

1 tsp turmeric

1 tbsp curry powder

1 tsp minced garlic

1 tsp minced ginger

1 tsp chili powder

2 cups broth or water

4 tbsp cooking oil

Salt and pepper to taste

2 tbsp chopped cilantro for garnish

Procedure:

Take a non-stick sauce pan and heat oil in it. Put dry red chili, bay leaf and cumin seeds and let them turn dark. Then, add onion, turmeric, garlic, ginger, curry powder and chili powder and fry everything until it turns brown. Now, add potatoes, salt and black pepper and fry them on low heat for about ten minutes until the potatoes turn light brown or are half cooked. Then, add cauliflower and stir-fry for next ten to fifteen minutes and gradually add the broth. When the potatoes and the cauliflower are almost cooked, add the diced tomatoes and green peas and cook for another five minutes and let all the liquid get absorbed completely. Then, adjust the seasoning with salt and pepper and then garnish the vegetable with the chopped cilantro. You Cauli-aaluko tarkari is ready to serve with roti or rice.