Cauli and Allu ko Tarkari: A Simple Delight

Growing up in Nepal, Cauli and Allu ko Tarkari - a comforting curry made with potatoes and cauliflower - was a common sight at our family dinner table. This simple dish, enjoyed by many Nepali households, was a part of our daily meals and remains a beloved reminder of my homeland.

The preparation of Cauli and Allu ko Tarkari was a routine affair in our kitchen. My mother, an adept cook, would expertly blend the ingredients, filling our home with the inviting aroma of this delightful curry. Each bite was a testament to the rich flavors and simplicity of Nepali cuisine.

Ingredients

• 2 potatoes, peeled and cubed
• 1 cauliflower, cut into florets
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon red chili powder
• Salt to taste
• A handful of fresh coriander leaves, chopped
• 2 tablespoons of cooking oil

Instructions

1. Heat the oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they’re soft and fragrant.

2. Add the cumin, coriander, turmeric, and red chili powder to the pan and stir well. Cook for a minute to allow the spices to release their flavors.

3. Add the cubed potatoes to the pan and stir to coat them in the spice mixture. Cook for a few minutes until the potatoes start to brown.

4. Add the cauliflower florets to the pan and stir well to combine. Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked and tender.

5. Season with salt to taste and garnish with fresh coriander leaves.

Cauli and Allu ko Tarkari is often served with warm Daal Bhat, but it’s also delicious on its own. This dish, while simple, encapsulates the essence of Nepali home cooking. I hope you enjoy making and eating it as much as I do.