Description
'Cauli' is cauliflower, 'Aloo' is potato, 'Tarkari' means side dish (veg curry). Chunky cauliflower and potatoes braise-fried golden with spices like cumin and turmeric. The most frequently cooked massive staple veg side in homes Pan-Nepal. Same as Indian 'Aloo Gobi', but Nepal's version features leaving a little broth (gravy).
Restaurants serving Cauli Aloo ko Tarkari (Cauliflower & Potato Curry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cauliflower
- Potato
- Onion
- Tomato
- Garlic
- Ginger
- Cumin seeds
- Turmeric
- Mustard oil
Instructions
- [Authentic Recipe]
- [Veg Prep]: Divide cauliflower into florets, peel and rough-chop potatoes chunky.
- [Tempering]: Heat mustard oil in a pan, crackle/burn cumin seeds, fry minced onion, garlic, ginger until translucent.
- [Steam-boil]: Add potato and cauliflower, dust with turmeric, coriander, salt, and sauté. Add chopped tomato and a little water, cover, and steam-boil (Tarkari) until veg is fluffy but just before losing shape.
Learn more Spice, substitutes, tips
Key spices
Cumin seeds、Turmeric、Tomato umami
Substitutes at Japanese supermarkets
(Can make the exact authentic flavor with JP cauliflower and potatoes)
Pairing
Dal Bhat (Main set meal side) / Roti / Puri
Trivia
In JP supermarkets, cauliflower is seen as a 'salad veg boiled and eaten with mayo', but steam-boiling in oil with spices transforms it into the ultimate curry veg, exhibiting an 'intense fluffiness and meat-like satisfaction' broccoli can't achieve.
Eating tips & etiquette
Served generously next to Dal Bhat rice. After pouring lentil soup (Dal) over rice, crush this fluffy veg with a spoon and mix it in to eat together.
Allergen
None