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Indian Spiced New Potato and Cauliflower Curry

Sabzi is the umbrella term used to describe a cooked Indian vegetable dish. They’re versatile (use the veg you have in your fridge) and can be used as a main dish or side along with other meat dishes.

Serves 4 Total Time  25 mins.


Get the ingredients here.

  • 750g new potatoes, cut into bite-size pieces
  • 1 small cauliflower, broken into florets
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 green chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 tomatoes, roughly chopped
  • 10g fresh coriander, chopped


  1. Bring two large saucepans of water (with a good pinch of salt) to the boil. Add the potatoes to one and the cauliflower to the other.
  2. Cook the cauliflower for 6–8 mins until al dente. Cook the potatoes for 12–15 mins until tender.
  3. While these cook, heat the oil in a large frying pan. Add the mustard and fennel seeds and stir. Once the mustard seeds start popping add the rest of the spices and stir together for 30 secs.
  4. Add the chillies and garlic and cook for 30 secs.
  5. Add the tomatoes and reduce the heat a little. Stir occasionally so nothing catches and burns. Add 3tbsp water to help make a bit of a sauce.
  6. When the cauliflower is done, drain it and add it to the frying pan, followed by the potatoes when they are done. Stir to coat everything with the spices.
  7. Simmer for 8–10 mins. Stir in the fresh coriander and season to taste.

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