Day 28 – Yam & Cauliflower Spice Curry (Pakistani style)

While lunching with my cousin about a month ago, I was told a hilarious story of a 5am , post-night-out, cook fest. My cousin, being the amazing host that she is, decided to cook a typical Pakistani breakfast, ‘Aaloo Bhujiya’ (potato curry – for lack of a better name/ not really knowing what the correct translation of ‘Bhujiya’ is). Anyhow, She sent a friend out to pick up some potatoes only to be greeted 10 minutes later with sweet potatoes! That’s what you get for sending someone out at 5am to buy groceries!

If you ever do see a ‘sweet potato’ in Pakistani food, it is never served as a salty dish. Sweet potatoes are cooked into delicious ‘Halwa’ ; a thick, rich, oily, sugary desert. My cousin though, was determined to make a Bhujiya, and so, un-phased by this new ingredient, she decided to continue cooking. Apparently, the sweet potato Bhujiya, turned out to be delicious!

Today- I made up my mind to cook a dish I was really craving – Aaloo Gobi (Potato and Cauliflower); I was completely convinced I had potatoes at home and didn’t bother to go get groceries- Unfortunately (or fortunately) when I got home; all I had was a single Yam! I decided to take inspiration from the ‘sweet bhujiya’ story, and try out ‘Yam Gobi’ out to see how it would taste.

It tasted GREAT!

Here’s what I cooked up:


1 Yam (Chopped into small cubes)

1 large bunch of Cauliflower

2 Table spoons olive oil

1 teaspoon cumin seeds

1 tomato (chopped)

1/4 teaspoon Turmeric powder


1/2 teaspoon Ginger paste (I used the bottled kind)

fresh coriander

half an onion (preferably white onion) – (chopped)

splash of lemon juice

pinch of Red chilli flakes

1 cup water


In a deep set pan, pour 2 tablespoons olive oil and let it heat. Add onions and cook on low heat till the onions brown. Add in cumin seeds and ginger paste and let the flavours infuse into the oil. Next, Add in chopped tomato, turmeric powder, fresh coriander and a splash of lemon juice and red chilli flakes. Cook for about 1 minute, and then add the Yam and 1 full cup of water. Cover the pan and let the Yam cook in the tomato/spice mixture for a tleast 8-10 minutes on medium heat – Make sure the Yam has softened and the water has evaporated about 90%.

Once you are sure the Yam is cooked, Add in Salt (to taste), and Finally add in the Cauliflower heads. Mix everything together, allowing the cauliflower to get fully coated by the juices of the tomato and the spices in your pan. Cook on medium heat for another 5-7 minutes or until your cauliflower has become slightly tender and all the water has evaporated.

Garnish with some more fresh coriander and then serve 🙂

Colourful, flavourful AND packed with nutrients! Serve this up with naan bread or pita bread and watch it disappear before you eyes!

Anyhow- that’s my recipe for the day. I hope you try it out! No Meat November is nearing it’s end , but the recipes will keep coming , so stay tuned 🙂


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