Aloo Gobi

Cauliflower florets and potato slices cooked with onion, tomatoes and flavourful spices. It tastes great with roti or paratha.

Time: 30 minutes


Serves: 4

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  1. 2 medium potatoes, cut into thick slices
  2. 1 medium cauliflower, cut into small florets
  3. 1 medium onion, finely chopped
  4. 1 large tomato, finely chopped
  5. 1 teaspoon garlic paste (3-4 garlic cloves)
  6. 1/2 teaspoon ginger paste
  7. 3-4 tablespoons oil
  8. 1/2 teaspoon cumin seeds
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon red chilli powder or to taste
  11. 1/2 teaspoon amchur powder (dry raw mango powder)
  12. 1 teaspoon coriander powder
  13. 2 tablespoons chopped cilantro/coriander
  14. Salt to taste


  1. Heat oil in a broad non-stick pan. Add the potato slices and 1/4 teaspoon salt. Mix well so that they get nicely coated with oil. Cover and cook on low heat for 1 minute. After 1 minute, turn them over and cook for another 30 seconds.
  2. Add the cauliflower florets and mix well so that they get nicely coated with oil. Sauté on high heat for 30 seconds. Cover the pan and reduce the heat to low. Cook for about 2 minutes or till the cauliflower is nearly 80 percent cooked.
  3. Remove the cauliflower and potatoes from the pan and keep aside.
  4. Add cumin seeds in the same pan. When the cumin seeds start crackling, add the onions, ginger and garlic. Sauté till they turn golden brown.
  5. Add the chopped tomatoes and the spices. Sauté till the moisture gets evaporated and oil starts oozing on the sides.
  6. Add the cauliflower and the potatoes. Mix gently. Add 2-3 tablespoons of water. Cover the pan and cook on high heat for 10-15 seconds. After 15 seconds, reduce the heat to low and cook for 5 minutes while keeping the pan covered.
  7. Garnish with fresh coriander leaves and serve hot with roti or paratha.

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