Curried Cauliflower and Potato Salad
Curried Cauliflower and Potato Salad is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCoarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.
Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl.
Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste.
Stir until smooth.
Add the cauliflower and potatoes and mix well to coat evenly.
Transfer the salad to a large serving bowl.
Garnish with the green onions and the reserved cilantro and bell peppers.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.