Cauli ra Aalu ko Tarkari (Cauliflower & Potato Curry)

Growing up in Nepal, Cauli ra Aalu ko Tarkari, a comforting curry made with potatoes and cauliflower, was a common sight at our family dinner table. This simple dish, enjoyed by many Nepali households, was a part of our daily meals and remains a beloved reminder of my homeland.

The preparation of Cauli ra Aalu ko Tarkari was a routine affair in our kitchen. My mother, an adept cook, would expertly blend the ingredients, filling our home with the inviting aroma of this delightful curry. Each bite was a testament to the rich flavors and simplicity of Nepali cuisine.

Ingredients

• 2 medium potatoes, peeled and cubed (1-inch pieces)
• 1 small head of cauliflower, cut into bite-sized florets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 1/2 teaspoon methi (fenugreek) seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon ground timur (Nepali Sichuan pepper), optional but signature
• 1/2 cup water
• Salt to taste
• A handful of fresh coriander leaves, chopped
• 2 tablespoons mustard oil (or any cooking oil)

Instructions

1. Heat the mustard oil in a large pan over medium-high heat until it just begins to smoke (this mellows its sharpness). Reduce heat to medium, then add the methi seeds and let them sizzle for a few seconds, do not let them blacken.

2. Add the chopped onion, garlic, and ginger and sauté until soft and golden, about 5 minutes.

3. Stir in the turmeric, cumin, coriander, and red chili powder. Cook for 30 seconds to bloom the spices.

4. Add the cubed potatoes and a pinch of salt, stir to coat in the masala, and cook for 5–7 minutes until they begin to soften at the edges.

5. Add the cauliflower florets, stir gently, then pour in the 1/2 cup of water. Cover and simmer for 12–15 minutes, stirring once or twice, until both vegetables are tender but the cauliflower still holds its shape.

6. Taste and adjust salt. Sprinkle the timur (if using) and fresh coriander leaves over the top before serving.

Cauli ra Aalu ko Tarkari is often served with warm Daal Bhat, but it’s also delicious on its own with roti or even chiura (beaten rice). This dish, while simple, encapsulates the essence of Nepali home cooking. I hope you enjoy making and eating it as much as I do.