Cauliflower and Potatoes (Aloo Gobi)

Kathy D


Aloo gobi is a vegetarian dish made with cauliflower, potatoes, and spices. This recipe calls for a ginger-garlic paste, for which I have included the ingredients and instructions. Make the paste before starting the aloo gobi recipe. You can reserve the left over ginger-garlic paste in your refrigerator for 2-3 weeks, and can use it in other recipes. Enjoy!


★★★★★ 1 vote

30 Min
20 Min
Stove Top


  • 2 Tbsp
    ginger-garlic paste (see below for ingredients and instructions)
  • 1 Tbsp
    ground coriander
  • 1/4 tsp
    ground turmeric
  • 1 c
    water, divided
  • 2 Tbsp
    peanut oil
  • 1 large
    serrano pepper, split down the middle but leaving the halves attached
  • 1 tsp
    cumin seeds
  • 1
    small head of cauliflower, cut into florets
  • 1
    russet potato, peeled and cut into 1/2-inch cubes (same size as cauliflower florets)
  • ·
    kosher salt, to taste
  • 2 Tbsp
    cilantro leaves, freshly minced (for garnish)

  • 1/2 c
    garlic cloves, whole
  • 1/2 c
    fresh ginger, peeled and cut into 1/2-inch slices
  • 1/4 c
    canola oil

How to Make Cauliflower and Potatoes (Aloo Gobi)


  1. Prepare the Ginger-Garlic Paste:
    Put the ginger, garlic, and canola oil into a small food processor and blend until you get a smooth paste (you will still see tiny pieces of ginger). Save what you don't use in this recipe into a small jar to put in the fridge. It will last 2-3 weeks refrigerated. It's great to add to stir-fry, marinades, etc....
  2. Cauliflower and Potatoes:
    Mix the ginger-garlic paste, coriander, turmeric, and add 1/2 Cup of the water into a bowl and set aside.
  3. Warm the peanut oil in a pot over med-high heat. Add the serrano pepper, wait about 30 seconds and then add the cumin seeds. Wait until the seed stop popping.
  4. Add the ginger-garlic paste mixture and cook until the paste thickens, gets a deeper color, and the oil seeps out around the perimeter of the paste - approx. 2 minutes.
  5. Add the cauliflower and potatoes, stirring to coat the veggies in the paste mixture. Season with salt and add the remaining 1/2 Cup of water. Cover the pot and cook over medium to med-low heat for about 10-15 minutes.
  6. Remove the lid from the pot and stir and cook until the veggies are completely cooked through, approx. 5 more minutes.
  7. Garnish with the cilantro and serve. Enjoy!

Printable Recipe Card

About Cauliflower and Potatoes (Aloo Gobi)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian

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