Potato and Cauliflower with Green Peas


It was last Friday I made this curry which I did not get the time to post it.  Since it was a Friday night, I wanted to post something simple, quick but delicious which would go well with Naan bread.  I have tried many varieties of potato and cauliflower curry.  But I have been thinking of posting a cauliflower recipe with green peas since I have seen this kind of recipe in many Indian restaurants.  But I went ahead and gave a little more twist to make it a little more flavorful.  I added some fenugreek leaves just before removing from stove and it came out pretty good.  Hope you all get to make this and enjoy as well.



  • 4 cloves garlic peeled and finely chopped
  • ½ inch piece ginger peeled and finely chopped
  • 2 teaspoons cooking oil
  • ¼ teaspoon mustard seed
  • 12 oz potatoes cubed
  • 8 oz cauliflower florets
  • 1 ¾ cups water
  • ¼ cup coconut milk
  • 1 ½ teaspoon chili powder
  • ½ teaspoon Tandoori powder
  • ¼ cup chopped Fenugreek leaves
  • ¼ cup green frozen peas
  • Strand of curry leaves
  • Salt to taste
  • Few drops of lemon juice (optional)



  • Add oil to a covered saucepan and once hot add mustard seed, garlic, and ginger and fry until garlic and ginger are golden brown
  • Add potatoes and mixed well
  • Add water, coconut milk, chili powder, and salt and cover and cook on medium flame for about 8-10 minutes
  • Add cauliflower florets, curry leaves and Tandoori powder and cover and cook for 5 minutes
  • Now add Fenugreek leaves, and green peas and cook for another 2 minutes and let stand covered for 10 minutes
  • Season with salt
  • Serve warm with rice, Naan bread or Roti.
  • Add lemon juice just before serving.

Note: You can find Fenugreek leaves in Asian/Indian stores.  They come in small bunches.  They have a bit of bitter taste with strong flavor.  Make sure you don’t add too much of these leaves since it will completely change the flavor of the curry and give you bitter taste.  Fenugreek leaves are usually sold in the name of Methi leaves (Hindi) or “Venthaya Keerai” (Tamil)


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