Aloo Gobi (Indian Potatoes & Cauliflower)

barbara lentz


If you don't want to deep fry you can just fry the potatoes and cauliflower in a skillet with a little oil


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 3
    potatoes peeled and cubed
  • 1 small
    head of cauliflower cut into small florets
  • 1 medium
    onion sliced
  • 2 medium
    tomatoes chopped
  • 1 Tbsp
    each ginger paste & garlic paste
  • 2 Tbsp
    brown sugar
  • 1 tsp
    coriander powder
  • 1/2 tsp
    each salt, cumin, turmeric, dry mango powder & garam masala
  • 1 Tbsp
  • 1/2 c
    fresh cilantro chopped
  • ·
    oil for deep frying

How to Make Aloo Gobi (Indian Potatoes & Cauliflower)


  1. Heat oil for deep frying to 350 degrees. Deep fry the cauliflower and potatoes until golden. Set aside on paper towels to drain.
  2. In a large skillet add the oil to the pan. Add the onions and cook 3 minutes. Add the ginger and garlic paste and cook 1 more minute. Add the tomatoes and brown sugar. Cook 2 minutes. Add the spices and cook 3 minutes. Add the potatoes and cauliflower and half the cilantro and cook 7 or 8 minutes. Adding water if it seems to dry.
  3. Serve garnished with cilantro

Printable Recipe Card

About Aloo Gobi (Indian Potatoes & Cauliflower)

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian

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