Aloo Gobi ki Subzi

    25 min

    This is a simple and easy recipe using potatoes and cauliflower. Serve this dish with Indian breads such as thin rotis or naan - even pitta bread will do! Garnish with coriander if you'd like.

    48 people made this

    Serves: 2 

    • 3 tablespoons vegetable oil
    • 1/4 teaspoon mustard seed
    • 1 pinch asafoetida powder
    • 1/4 teaspoon cumin seeds
    • 1 pinch ground turmeric
    • 1 hot green chilli, split down its length (optional)
    • 3 tomatoes, chopped
    • 2 tablespoons minced fresh ginger
    • 1 potato, cubed
    • 1 head cauliflower, broken into small florets
    • 1/2 teaspoon sugar
    • salt to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
    2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

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    Reviews in English (27)


    Took shortcuts. Perhaps the potato/cauliflour could be part-steamed prior to adding to the pan. I do this with the vegetables for my korma recipe; works perfectly.  -  17 Dec 2008


    Altered ingredient amounts. I added bits of water as the potatoes and cauliflower cooked because the pan was too dry and it was sticking and burning. Don't add too much water in one go or you'll have boiled vegtables instead of fried in all these lovely spices!  -  28 Oct 2008


    I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!  -  23 Oct 2001  (Review from Allrecipes US | Canada)

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