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Nepalese Style Cauliflower, Potatoes and Peas


  • Heat ¼ cup oil in frying pan
  • Add ¼ to ½ tsp fenugreek seeds, sauté in oil until black
  • Add 1.5 Tbsp chopped ginger
  • Add 1 large cubed potato (peeled, no skin allowed), brown on all sides, cover and lower heat
  • When well browned add 1 cauliflower chopped or broken
  • Add 1.5 Tsp of turmeric. Cover.
  • Stir occasionally until potatoes are soft or done. If sticking add 1-2 tablespoons of water
  • Add 1.5 tsp each cumin power, coriander powder
  • Add 1 cup of peas


  • 1-2 chopped fresh tomatoes
  • Stir well, uncover, when hot remove from heat, no not overcook. Serves 6-8


  • Scrape skin off fresh ginger with spoon do not peel with knife for maximum flavor.
  • To adjust for 2 servings, use ¼ head of cauliflower and reduced seasonings proportionally.
  • Fenugreek (small yellowish seeds) can be found in gourmet, Asian or organic stores.
  • Turmeric (golden yellow powder) used in curry seasonings. Found in most grocery stores in regular spice section. For combination of turmeric, cumin and coriander seasonings can substitute 2 tsp or more of yellow curry powder (with no preservatives or salt) will give a curry-like taste.