Gobi Aloo (Indian Cauliflower and Potato Curry)

Marsha Gardner


A dear friend from India, Pratima, introduced my family to her cuisine. Some recipes are rather intimidating, but this simple curry is a great start. Our friends are vegetarians and I will say that even after visiting with them for nearly a week, I never missed meat. Everything is so flavorful.

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2 c
cauliflower, small florets
2 medium
potatoes, cubed into bite sized pieces
inch piece ginger, shredded
3 tsp
coriander powder (dhania)
1/4 tsp
turmeric, ground (haldi)
1/4 tsp
cayenne pepper (la mirch)
3 Tbsp
3 Tbsp
canola oil
asafetida (hing)
1/2 tsp
cumin seeds (jeera)
green chilies, sliced in long pieces
bay leaves
1 tsp
kosher salt, or to taste
1 tsp
mango powder (amchoor)
2 Tbsp
chopped fresh cilantro
1/4 c
water, as needed

Directions Step-By-Step

In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed cracks right away oil is ready.
Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
Making a paste with the spices will prevent the spices from burning.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy