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Nepal Himalayan Spice Infused Olive Oil Blend 250 ml bottle – turmeric, cumin, fenugreek and ginger
Garden Infuzions

Nepali Cauliflower and Potato Tarkari Featuring Nepal Himalayan Spice Infused Olive Oil Blend

Warm potatoes, tender cauliflower, and bright tomatoes simmer together in this cozy Nepali tarkari, finished with the earthy, spiced depth of Nepal Himalayan Spice Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Side Dishes
Cuisine: Asian, Fusion Cuisine, Indian, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Nepal Himalayan Spice Infused Olive Oil Blend
  • 1 tablespoon neutral oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch pieces
  • 1 medium head cauliflower cut into small florets
  • 1 cup diced tomatoes
  • 1 1/2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lemon juice

Equipment

  • 1 Large skillet or Dutch oven 5 to 6 quart size
  • 1 Wooden spoon For stirring and scraping the pan
  • 1 Chef’s knife For chopping vegetables
  • 1 Cutting board For prepping produce
  • 1 set Measuring spoons For spice and oil measurements
  • 1 measuring cup For water

Method
 

Instructions
  1. Heat the Nepal Himalayan Spice Infused Olive Oil Blend and neutral oil in a large skillet or Dutch oven over medium heat.
  2. Add the onion and cook, stirring often, until softened and lightly golden, about 5 minutes.
  3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  4. Add the cumin, turmeric, coriander, and cayenne, then stir for another 30 seconds to bloom the spices.
  5. Add the potatoes, cauliflower, diced tomatoes, water, salt, and black pepper. Stir well and bring the pan to a gentle simmer.
  6. Cover and cook for 18 to 22 minutes, stirring occasionally, until the potatoes are tender and the cauliflower is soft but not mushy.
  7. Uncover and simmer for 3 to 5 minutes more if you want the sauce to thicken slightly.
  8. Taste and adjust with more salt if needed, then stir in the cilantro and lemon juice.
  9. Serve hot with rice or flatbread, finishing each bowl with a small drizzle of the featured blend if desired.

Notes

The featured blend is used as the flavor base, while the rest of the spice profile keeps the tarkari grounded in a realistic home-kitchen style. If the potatoes are still firm near the end, keep the lid on a few minutes longer and lower the heat so the vegetables finish evenly. This recipe is naturally plant-based.

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