Aloo Gobi (Cauliflower with Potatoes)

Aloo Gobi

Aloo Gobi (Cauliflower with Potatoes)

Print Recipe
Serves: 4 Cooking Time: 25 minutes


  • 1 large head of fresh* Cauliflower washed and cut in bite size florets
  • 2 medium potatoes with skin on, cut in 1 inch pieces
  • ¼ cup organic sunflower or vegetable oil
  • 1 tablespoon cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbs fresh grated ginger
  • 1 tbs fresh chopped garlic
  • 1/2 tsp red chili powder (optional)
  • Real Salt** to taste
  • Fresh cilantro to garnish



Heat a heavy bottom pan on medium heat and add oil.


Once the oil is hot, add cumin seeds and turmeric, roast for 20 seconds.


You may tilt the pan around to move the oil evenly around the pan.


Add potatoes and sauté in the pan until slightly golden brown all over. (Tip: you may use boiled potatoes, this will reduce your cooking time)


Turn the heat to a medium low and slowly add all the cauliflower, garlic and ginger as well as salt and red chili pepper to taste.


Stir gently until most of the cauliflower is coated with oil and spices.


Cover the pan and cook for about 10 minutes on low heat.


Cauliflower will release its moisture and the steam will make everything soft and easier to stir and mix.


Check to see if the potatoes are cooked thru.


Cook uncovered for another 10 minutes to ensure most of the moisture is evaporated and all the cauliflower is soft. Turn off heat. Garnish with fresh chopped cilantro and serve with roti (whole wheat Indian tortilla) or naan. Enjoy!


*Fresh cauliflower is snow white and should not have any brown/black spots. If it does, be sure to trim them off before cooking.
**Real Salt is pure salt with all its mineral intact. It doesn't contain any anti-caking agents.

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