Aloo Gobi

    35 min

    Make this authentic Indian vegetable dish at home - perfect on its own or as an accompaniment to a meat curry.

    315 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon minced garlic
    • 1 teaspoon ginger paste
    • 2 medium potatoes, peeled and cubed
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garam masala
    • salt to taste
    • 500g cauliflower
    • 1 teaspoon chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a medium frying pan over medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
    2. Mix the cauliflower and coriander into the pan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

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    Reviews in English (186)


    Used different ingredients. I added mustard seeds. You should always allow these (+ the cumin seeds) to pop in the hot oil before you start cooking the rest of your ingredients, so as to release more flavour. I also added fresh chilli and the juice of a lemon, as well as peas and sweetcorn, to give it more colour.  -  16 May 2009


    The flavours in this are good. I added a tsp of coriander seeds (crushed first with my pestle and motar) instead of fresh coriander leaves. Definitely cook the cumin & coriander until it starts popping before putting in the vege to allow the flavours to intensify. I would definitely steam the vegie first - my cumin ended up getting burnt as the potato took a long time to cook.  -  19 May 2009


    Quick and easy. I steamed the potatoes and caulflower before adding to the pan. I have made this twice now and I would recomend it to any one who likes an authentic flavour. I store it by partialy doing the final cook and freezing then when fully defrosting I finish the cooking until nice and brown. The reult is delicious as always it seems better after freezing as it has had time to marinade. Thank you for an excellent recipie.  -  10 Oct 2012