Curried Cauliflower and Potatoes (Aloo Gobi)

Vicki Butts (lazyme)


From "The Art of Indian Vegetarian Cooking" by Yamuna Devi.


★★★★★ 3 votes

15 Min
20 Min
Stove Top


  • 2
    hot green chili peppers, minced
  • 1
    1/2-inch piece of ginger root
  • 1 Tbsp
    cumin seed
  • 1 Tbsp
    black mustard seeds
  • 4 Tbsp
    ghee or 4 tablespoons oil
  • 3 medium
    potatoes, diced
  • 1 medium
    cauliflower, cut into florets
  • 2 medium
    tomatoes, diced
  • 1/2 tsp
  • 2 tsp
  • 1/2 tsp
    garam masala
  • 1 Tbsp
    brown sugar, optional
  • 1 tsp
  • 3 Tbsp
    coriander, coarsely chopped (cilantro)

How to Make Curried Cauliflower and Potatoes (Aloo Gobi)


  1. Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
  2. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
  3. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
  4. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
  5. Top with remaining coriander and serve.

Printable Recipe Card

About Curried Cauliflower and Potatoes (Aloo Gobi)

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

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