Indian Butter Spiced Potatoes and Cauliflower (Printable)
Tender vegetables in a rich, buttery tomato sauce with aromatic Indian spices. Perfect comfort food for any weeknight.
# 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
# Steps:
01 - Heat butter and oil in a large skillet or Dutch oven over medium heat until melted and shimmering.
02 - Add onion and sauté until soft and golden brown, about 5 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
03 - Add cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir continuously for 30 seconds to toast and bloom the spices.
04 - Add potatoes and cook for 3 minutes, stirring constantly to coat evenly in the spice mixture.
05 - Add chopped tomatoes and water. Stir well, cover, and simmer for 10 minutes until potatoes begin to soften.
06 - Add cauliflower florets and stir to combine. Cover and cook for another 12–15 minutes until both vegetables are fork-tender.
07 - Reduce heat to low. Stir in heavy cream and simmer uncovered for 3–4 minutes until sauce thickens and coats the vegetables.
08 - Taste and adjust salt or spices as needed. Garnish with fresh cilantro and serve with lemon wedges, basmati rice, or warm naan.
# Expert Hints:
01 -
- The creamy tomato sauce clings to every nook of the cauliflower, turning ordinary vegetables into something you genuinely crave
- It comes together in one pan but tastes like it simmered all day
- Leftovers somehow taste even better, the spices deepening overnight in the fridge
02 -
- Spatula test your vegetables by piercing them with a fork rather than cutting into them, preserving those perfect pieces for presentation
- Let the cream come to room temperature before adding it to prevent the sauce from separating and becoming grainy
03 -
- Toast your whole spices briefly in a dry pan before grinding them for the most vibrant, fresh flavor possible
- Add a pinch of sugar or honey if your tomatoes are overly acidic, balancing the sauce without anyone tasting the sweetness