Cauliflower and Potato Subji
from Ayurveda Today, Volume 11, Number 2, Fall 1998

Cauliflower and Chopped Potatoes

Once the veggies are chopped, this dish comes together pretty quickly and is a bit of twist on delicious comfort food.


Wash the vegetables. Peel the potatoes. Cut the vegetables into bite-sized pieces.

Put the ginger, coconut, cilantro, and 1/2 cup water in a blender and mix until liquefied. Set aside.

Heat a deep frying pan on medium and add the oil, cumin seeds, mustard seeds, and hing. Stir until the seeds pop. Then add the blended mixture, masala powder, turmeric, and salt.

Brown slightly and add the cauliflower, potato, and tomato. Stir until all ingredients are mixed.

Pour in the 4 cups of water, cover and cook until just soft.



4 cups

cauliflower and potato, mixed


medium-sized tomato, chopped

1 1/2 inch

piece of fresh ginger, peeled and diced fine

2 Tbs

unsweetened, shredded coconut

1/4 cup

fresh cilantro leaves, chopped

1/2 cup



curry leaves, fresh or dried

3 Tbs

safflower oil

1 tsp

black mustard seeds

1/2 tsp

cumin seeds

1 pinch

asafoetida (hing)

1/2 tsp

masala powder

1/4 tsp


1/4 tsp


4 cups


Serves 4
Vata -
Pitta -
Kapha -
  Should be eaten in moderation by vata. The mustard seeds, hing, and turmeric help take away the rough qualities of cauliflower.
    Preparation for cauliflower image © Vladimir Volodin,
Cut raw potatoes in a bowl image © funkybg,
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