Aloo Gobi (Curried Potato & Cauliflower)

Aloo Gobi (Curried Potato & Cauliflower)

Aah, aloo gobi – I dare you to find someone who has a bad word to say about this classic Indian dish! It’s light, it’s delicious and actually pretty easy to make so if you haven’t tried your hand at it already, add aloo gobi to your menu now. This is just my take on the dish so I make no claims that it’s ‘traditional’, though who knows what that really means?! If you’ve got a few basic Indian spices in the cupboard, (perhaps from trying my spinach dal recipe?) then this will be an easy recipe to follow. Serve with some warm chapati or naan and you’re solid!


Serves 4

500g chopped potatoes (I leave the skin, not worth the hassle in my opinion!)

400g chopped cauliflower

1 small (or 1/2 large) white onion, chopped finely

1 tsp chopped ginger

1 tbsp chopped garlic

1 medium tomato, chopped

20g chopped coriander

1 tsp + 1tbsp turmeric powder

1/2 tsp garam masala powder

Salt/vegetable oil as required


1 tbsp cumin seeds

1 tsp black mustard seeds (optional)


Heat up about a tablespoon of vegetable oil in a pan. Add in your tadka spices (cumin and mustard).

Once the spices start to crackle, you can add in your ginger, garlic and onion. Add a sprinkle of salt and cook until soft.

Add in your chopped tomato and a teaspoon of turmeric. Cook for a few minutes until the tomato is broken down fully.

Add in your chopped potatoes with some salt (be generous, the veg will drink up loads of it!) and about half a cup of hot water.

Put a lid on and let the potatoes cook for a good while until they are tender but not fully soft yet.

Add in the chopped cauliflower with more salt and turmeric, about 1 tbsp. Mix well and add a splash more water. Put the lid on again and leave to cook, stir regularly.

Once you see the cauliflower starting to soften and lose shape a little, add in half a teaspoon of garam masala powder. Mix well and leave to cook for longer.

Once the veg looks pretty soft and cooked through, do a taste test to make sure the flavours have been absorbed and the veg has cooked properly. Add in your chopped coriander and turn off the heat.

Serve hot with chapatis or naan!

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