An Indian vegan dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 40 min

Organic sourcing

Cauliflower is often on the EWG Dirty Dozen — worth sourcing organic. Potatoes can also have high pesticide residue, so organic is beneficial there too.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 2 medium potatoes, peeled and diced
• 1 head cauliflower, cut into florets
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili powder (to taste)
• 1 tsp garam masala
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 1 lemon, juiced

Method

1. Heat the oil in a large pan over medium heat.
2. Add the onion and sauté until golden.
3. Stir in the garlic and ginger; cook for 1 minute until fragrant.
4. Add the tomatoes, cooking until they soften.
5. Mix in the cumin, turmeric, coriander, and chili powder.
6. Add the potatoes and 1/4 cup water; cover and cook until partly tender.
7. Incorporate the cauliflower; cover and cook until tender.
8. Add the garam masala and salt to taste; stir well.
9. Cook for another 5 minutes to ensure flavors blend.
10. Garnish with cilantro and drizzle lemon juice before serving.

Notes

• Substitute tomatoes with canned tomatoes in winter.
• Serve with basmati rice or warm naan.
• Adjust chili powder for preferred spice level.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.