Tangy and creamy, this unique curry is finely flavoured with fennel seeds.


20 min

Cook Time

20 min secs


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  • 1/2 Cauliflower, florets
  • 2 to 3 medium size potatoes peeled (cut into cubes)
  • 1 to 2 Onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 tbsp vegetable oil
  • 2 tbsp Knorr Royal Vegetable Masala
  • 1 to 2 tomatoes, chopped
  • 2 tbsp coriander leaves
  • 1 tbsp chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp Turmeric powder
  • ½ tsp cumin seeds
  • Salt to taste


  1. Cut cauliflower in small florets and cut potatoes into small pieces.

  2. Finely chop onion and tomatoes.

  3. Heat oil in pan and add cauliflower. Cook until half done.

  4. Add salt, turmeric and sauté for 10 minutes.

  5. Keep the cauliflower aside and in same pan add potatoes and fry until golden brown. Keep the potatoes aside.

  6. In the same pan, add jeera and allow it to splutter.

  7. Add chopped onion and fry till golden brown.

  8. Add ginger garlic paste and saute until the oil separates.

  9. Add chopped tomatoes and cook well

  10. Now add red chilli powder, turmeric powder, Knorr Chef’s Royal Vegetable Masala and salt to taste.

  11. Add the cooked cauliflower and potatoes.

  12. Pour 2 cups (300 ml) of water and cover the lid. Allow it to simmer.

  13. Garnish with chopped coriander leaves and serve hot!