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cauliflower and potatoes (aloo gobi)

(1 rating)
Recipe by
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 rating)
yield 4 -6
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For cauliflower and potatoes (aloo gobi)

  • 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 lg
    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!

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