Aloo Gobi

Nicole Bredeweg


I like watching the Groupons for local restaurants -- hey, why NOT get 1/2 off my meal, right? But one of them was a cookbook and three spices, and I couldn't resist! And this is the first recipe that I tried out of it -- Get Fresh! with Sue Chef. I've altered the recipe somewhat, but will put a note in it. And I love the mediterranean overtones.

★★★★★ 1 vote


1 Tbsp
vegetable oil
1 tsp
cumin seeds
1 medium
onion, diced
potatoes, diced
zucchini, chopped
3 clove
garlic, crushed
inch fresh ginger, finely chopped
1/2 c
chicken stock
2 tsp
ground coriander
1 tsp
cayenne pepper
1 tsp
curry powder
3/4 tsp
salt to taste
1 large
tomato, diced

How to Make Aloo Gobi


  • 1Note -- first, I never use turmeric. Well, never successfully, so I just leave it out now. Second, the original recipe called for 1/2 head of cauliflower instead of zucchini, to be added with the tomatoes. I felt the flavor was too combative with the spices, so I'm going to try zucchini next. Someone suggested sweet potato, too. . .
  • 2On medium heat, saute the cumin seeds in oil for approximately 1 minute.
  • 3Add onions and saute until translucent. Add potatoes. Add zucchini, garlic, and ginger after 5 minutes.
  • 4Then add the chicken stock and cover for 5 minutes.
  • 5Add the rest of the spices when potatoes are semi-soft. Then add the tomatoes.
  • 6Lower heat, cover and let simmer for about 15 minutes. Should be damp-dry by the end.

Printable Recipe Card

About Aloo Gobi

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtag: #Mediterranean