Aloo Gobi (Indian Potatoes and Cauliflower)


Enjoy the essence of Indian home cooking with this Aloo Gobi recipe. It’s a comforting medley of spiced cauliflower and potatoes, a popular classic that’s as nutritious as it is delicious. Perfect for a family meal or a cosy evening in.


  • 1 cauliflower, cut into florets
  • 4 potatoes, peeled and diced
  • 1/4 cup oil
  • 1 teaspoon cumin seed
  • 1 inch piece of ginger root, finely chopped
  • 3 cloves garlic, minced
  • 3/4 tsp turmeric
  • 1 teaspoon red chilli powder
  • 3 tomatoes, chopped
  • 1 tsp garam masala
  • 2 tsp ground coriander
  • 1 cup frozen peas

Method of preparation:

Heat the oil in a large pan over a medium heat. Add the cumin seeds and allow to sizzle for a few seconds.

Add the chopped ginger and garlic to the pan and sauté until golden brown.

Stir in the turmeric and red chilli powder, then add the potatoes. Cook for about 5 minutes, stirring occasionally.

Add the cauliflower florets to the pan, followed by the chopped tomatoes, garam masala and ground coriander. Mix well.

Reduce the heat to low, cover the pan and cook for about 15-20 minutes or until the potatoes and cauliflower are tender.

Add the frozen peas and cook for a further 5 minutes.

Season to taste with salt and serve hot with fresh roti or naan.

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