Nepali Style Cauli Aloo is a vegetarian, side dish, made with cauliflower, potatoes, and peas. This is a Nepali-style cauli-aloo recipe adapted from my mom.
Cauli Aloo is a one pot vegetarian side dish that is made under an hour. There is more than one way to make Nepali Style Cauli Aloo but I am very biased towards my mom's cauli aloo recipe.
- Cauli Aloo is best served with florets intact, nicely cooked but not mushy. Do not chop cauliflower into small pieces. You want to break florets with your hand or use a knife to cut them into large pieces as shown above.
- Do not be afraid to use oil because you need to cook both cauliflower & potatoes (aloo).
- Pay some attention to Cauli Aloo while it is being cooked, stir them very gently, and shake the pot to prevent squishing.
- You may or may not need to add water depending upon how much water gets released during cooking.
The version I am sharing is cooked on a stove-top but if you want to take the pressure cooker route, I have included the steps in the notes below.
Nepali Style Cauli Aloo is best served warm with rice or roti (flat-bread) and reheats beautifully for 1-2 more days. I like the cauliflower florets to be cooked until tender but not mushy.
Nepali Style Cauli Aloo
- 1 heavy bottom pot
- 1 wooden spatula
- 1 large cauliflower, cut in large florets
- 1 medium potato, peeled and cubed
- ¼ cup green peas I used frozen kind
- 2 tablespoon canola oil use any neutral cooking oil
- ¼ teaspoon fenugreek seeds (optional but recommended)
- ¼ teaspoon cumin seeds (optional but recommended)
- ½ teaspoon turmeric powder
- 1 tablespoon cumin powder
- ¼ teaspoon chili powder
- 1 fresh, red or green chili pepper
- 1 small knob of ginger, minced
- ¼ cup water (add only if needed, see notes)
- 1.5-2 tsp salt (adjust per taste)
- ¼ cup cilantro, for garnish
- In a large pot, heat oil over medium heat. Add fenugreek and cumin seeds until it pops and is fragrant.
- Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
- Add turmeric powder to the pot and cook for another minute.
- Add cauliflower to the pot and add the spices - cumin powder, chili powder, chili pepper, ginger, salt and stir.
- Lower the heat to low, cover the pot and allow it cook for 3 minutes. After that open the lid and gently shake the pot. Add green peas to the pot.
- If you see water being released, continue to cook it uncovered for a minute or so. Otherwise, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring the pot once or twice as needed.
- Turn off the heat once cauliflower is fully cooked, it should be tender to touch but not mushy.
- Adjust salt to taste, then garnish with chopped cilantro.
- For pressure cooker: Instead of a pot, use a pressure cooker and follow all the steps until #4. Once everything is added to the pressure cooker, close the lid and allow it to cook until it whistles once. Leave the lid on for 5 minutes before opening the lid. Each pressure cooker functions differently so please be mindful that results may vary. The goal is to cook cauliflower just enough & not mushy.