1 large cauliflower, cut in large florets
1 medium potato, diced
50 g frozen green peas
1 tbs peanut oil
¼ tsp fenugreek seeds
½ tsp turmeric powder
2 tsp cumin powder
¼ tsp chili powder
1 red chili, finely chopped
¼ tsp cumin seeds
1 cm fresh ginger, minced
¼-1/2 tsp salt & pepper
Fresh coriander / cilantro, for serving
Cauli Aloo is the Nepalese Version of Aloo Gobi. Wich means potatoes and cauliflower. This vegan, gluten- and lactose free dish is super easy to cook. Without much effort you have a typical light Nepalese meal on your plate.
In a large pot, heat oil over medium heat. Add fenugreek and cumin seeds and stir fry for one minute. Add potatoes and allow it cook halfway stirring it every minute to prevent it from sticking.
Now add turmeric powder and stir fry potatoes for another minutes before you add cauliflower and add the remaining ingredients. Stir well.
Lower heat, cover pot and cook for 3 minutes. Open lid and check if the water is released. Continue to cook uncovered for a minute. Otherwise add some water, cover lid again and cook for additional 3-5 minutes stirring the pot once or twice as needed. Taste and adjust seasonings. Turn off heat when cauliflower is fully cooked, it should be tender to touch but not soft. Garnish with chopped coriander and serve with fresh rice.