Alu Kauli ko Tarkari

Alu Kauli ko Tarkari (Nepali Potato and Cauliflower Curry)

A staple vegan curry from Nepal, this simple dry-style 'tarkari' combines potatoes, cauliflower, tomatoes, and peppers with a fragrant garlic-turmeric base. It is traditionally eaten with steamed rice or roti as part of a daily dal-bhat meal.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) potatoes, waxy, cut into 2 cm cubes
• •300 g (10½ oz) cauliflower, cut into medium florets (often called 'kauli' alongside 'alu')
• •1 large onion, finely chopped
• •1 large tomato, finely chopped
• •1 medium green chili pepper, such as Thai or Indian long green chili, slit lengthwise; adjust to taste
• •1 whole red bell pepper, cut into 2 cm pieces
• •6 cloves garlic, crushed or finely chopped
• •1 tsp fresh ginger, grated
• •1 tsp ground turmeric
• •1 tsp ground cumin
• •1 tsp ground coriander
• •0.5 tsp (½ tsp) red chili powder, optional, for heat
• •60 ml (¼ cup) neutral cooking oil, mustard oil is traditional in Nepal; substitute with vegetable or sunflower oil if unavailable
• •200 ml (¾ cup + 1 tbsp) water, as needed
• •salt, to taste
• •fresh cilantro, small handful, chopped, for garnish

Steps

1. 1 Heat the oil in a heavy pan or kadai over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and lightly golden at the edges.
2. 2 Stir in the garlic and ginger and cook for about 30 seconds until fragrant — do not let the garlic brown.
3. 3 Add the turmeric, cumin, coriander, and red chili powder (if using). Stir for 10–15 seconds to bloom the spices in the oil.
4. 4 Add the chopped tomato and green chili. Cook for 3–4 minutes, stirring, until the tomato softens and the oil begins to separate at the edges of the masala.
5. 5 Add the potato cubes and cauliflower florets. Toss well to coat in the spice base, then pour in about 150 ml (¾ cup) of water and add salt to taste.
6. 6 Cover and simmer on low heat for 12–15 minutes, stirring once or twice, until the potatoes are fork-tender and the cauliflower is cooked through but still holds its shape. Add the remaining water only if the pan looks dry before the vegetables are done.
7. 7 Stir in the red bell pepper, cover, and cook for another 2–3 minutes so the pepper stays slightly crisp.
8. 8 Taste and adjust salt. Finish with the chopped cilantro and serve hot with steamed rice, roti, or as part of a dal-bhat thali.