Spicy Potato & Cauliflower Recipe – Indian Dry Sabzi with Turmeric

Last Updated on 2 months by Neha Deshmukh

Spicy Potato & Cauliflower Recipe – Indian Dry Sabzi with Turmeric

Introduction

There’s just something so comforting about a simple, home-style Indian sabzi (vegetable dish). This spicy potato and cauliflower recipe is one I’ve been making for years – it’s quick, easy, and packed with flavour. It’s the kind of dish my grandmother used to make, and it always reminds me of cozy family dinners. Honestly, it’s a lifesaver on busy weeknights when I want something healthy and delicious without spending hours in the kitchen!

Why You’ll Love This Recipe

This aloo gobi (potato and cauliflower) variation is a little different – it’s a dry sabzi, meaning there’s no gravy. This makes it perfect with rotis or rice. It’s also wonderfully adaptable to your spice preference, and uses simple ingredients you likely already have. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make this flavourful sabzi:

• 1 organic russet potato, peeled and cubed (about 200g)
• 1 cup cauliflower florets (about 150g)
• 1 green bell pepper, cut into 1-inch square pieces
• 1 tablespoon safflower oil (15ml)
• ?? teaspoon cumin seeds (about 1/2 tsp)
• ?? teaspoon turmeric powder (about 1/2 tsp)
• ?? teaspoon cayenne powder (about 1/4 – 1/2 tsp, to taste)
• A pinch of garam masala
• Salt, as needed
• 2 tablespoon chopped cilantro (optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Safflower Oil: A Healthy & Flavorful Choice

I love using safflower oil for Indian cooking. It has a high smoke point, which is great for sautéing, and a neutral flavour that lets the spices shine. You can substitute with sunflower oil or vegetable oil if you don’t have safflower oil on hand.

Cumin Seeds: The Foundation of Indian Flavor

Don’t skip the cumin seeds! They’re toasted in the hot oil to release their incredible aroma. This is a crucial step for building the base flavour of the dish.

Turmeric Powder: Benefits & Varieties

Turmeric isn’t just about colour and flavour; it’s also incredibly good for you! Look for a good quality turmeric powder – the brighter the colour, the more potent it usually is.

Cayenne Powder: Adjusting the Spice Level

Cayenne powder is where you control the heat. Start with a smaller amount and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!

Regional Variations in Vegetable Choices

While potato and cauliflower are the stars here, feel free to experiment! Peas, carrots, or even green beans would be lovely additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the safflower oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant – you’ll know it when you smell that lovely aroma!
2. Add the cubed potatoes and turmeric powder. Give everything a good stir to coat the potatoes evenly with the turmeric.
3. Pour in 1 cup (240ml) of water, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes, or until the potatoes are almost tender. You don’t want them falling apart just yet.
4. Now, add the cauliflower florets and green bell pepper. If the pan seems a little dry, add another ?? cup (60ml) of water. Cover again and cook for another 5-7 minutes, until the vegetables are tender but still have a bit of bite.
5. Sprinkle in the cayenne powder and salt. Gently mix everything together to combine.
6. Remove the pan from the heat. Garnish with a pinch of garam masala and the chopped cilantro (if you’re using it).

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the vegetables sauté properly.
• For a more intense flavour, you can dry roast the cumin seeds in a small pan before adding them to the oil.
• Keep an eye on the water level. You want the vegetables to steam, not boil.

Variations

My friend, Priya, loves adding a squeeze of lemon juice at the end for a little extra zing. My family often adds a pinch of amchur (dried mango powder) for a tangy flavour. Feel free to get creative!

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this recipe is gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Use 1/4 teaspoon cayenne powder or omit it altogether.
• Medium: Use 1/2 teaspoon cayenne powder.
• Hot: Use 3/4 – 1 teaspoon cayenne powder.

Festival Adaptations (Navratri/Vrat Friendly?)

This recipe can be adapted for Navratri or Vrat fasting, but you’ll need to make a few substitutions. Avoid using regular salt and use sendha namak (rock salt) instead. Also, check if your safflower oil is permitted during your fast.

Serving Suggestions

This spicy potato and cauliflower sabzi is delicious served hot with warm rotis, parathas, or steamed rice. A side of yogurt or raita can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this sabzi?

Russet potatoes are my go-to because they hold their shape well during cooking. Yukon Gold potatoes also work nicely.

Can I make this dish ahead of time?

You can definitely prep the vegetables ahead of time. Just store them in an airtight container in the fridge until you’re ready to cook.

Is it possible to roast the vegetables instead of sautéing them?

Absolutely! Toss the vegetables with oil and spices and roast at 200°C (400°F) for about 20-25 minutes, or until tender and slightly browned.

What is the best way to adjust the spice level?

Start with a small amount of cayenne powder and taste as you go. It’s easier to add more spice than to take it away!

Can I use other vegetables in this recipe?

Definitely! Feel free to add peas, carrots, beans, or any other vegetables you enjoy.