Vij’s Cauliflower & Potato in Tomato Masala
Serves 6

Share with friends


  • ½ Cup Cooking Oil
  • ½ Tbsp Vij’s Himalayan Pink Salt
  • 6 Black Cardamom Pods
  • 1 Tbsp Cumin Seeds
  • ¼ tsp Asafoetida (optional)
  • 1 lbs New or Yukon Potatoes, cut into large slices
  • 1 Medium Head Cauliflower, cut into thick florets
  • 2 Tbsp Chopped Garlic
  • 1 Tbsp Thinly Sliced Ginger
  • 2 Cups Fresh Tomatoes, Chopped
  • 1 tsp Turmeric
  • 1 Tbsp Vij’s Coriander Powder
  • 1 tsp Vij’s Red Chilli Powder
  • ½ – ¾ Cup Chopped Fresh Cilantro

Email me this recipe

Share with friends

How to Cook

  • In a large pot, combine the oil and cumin seeds. Heat on medium-high heat until the cumin sizzles for 20 seconds. Immediately add the asafoetida and allow both to sizzle for 10 seconds. Stir in the tomatoes, garlic and ginger
  • Reduce the heat to medium, cover and cook for 4 minutes. Stir to make sure there is still enough liquid from the tomatoes and they are not burning. Cover and cook for another 3-4 minutes
  • Remove the lid, stir, and add the Vij’s Coriander Powder, salt, turmeric and Vij’s Red Chilli Powder; sauté for 2 minutes. Stir in the potatoes. Reduce the heat slightly, cover and cook for 10 minutes, or until three-quaters cooked.
  • Add the cauliflower. Stir well, increase the heat to medium-high and cook, uncovered, for 5 minutes. Reduce the heat to medium-low, cover and cook for 5-8 minutes, or just until both vegetables are cooked. Turn off the heat and stir in the fresh cilantro.
  • To Serve ladle the cauliflower and potatoes into a large serving bowl or heap spoonfuls onto individual plates. Serve with love