Recipes for Aloo Gobi, the much loved potato and cauliflower dish from India, are so various that there must be a different one in every household in India and beyond. Each is glorious in its own right.

Some have yoghurt sauces, some have tomato based sauces. This recipe has one based on tomato, cumin, ginger and coriander leaves. It’s pretty good. I like it with a cumin pepper rice or a simple jeera rice.

Similar dishes include Turmeric Cauliflower with Chilli-Orange Dressing, Roasted Cauliflower with a Chilli Tomato Sauce, Aloo Gobi with Yoghurt Sauce, Aloo in Aloo, and Simple Cauliflower Curry.

Browse all of our Potato recipes and all of our Cauliflower dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

Aloo Gobi

ingredients

2 Tblspn ghee

0.5 tspn cumin seeds

1 onion, chopped

0.5 Tblspn ginger-garlic paste

2 green chillies, chopped

2 potatoes, peeled and cut into cubes

1 small or half large cauliflower, cut into florets

0.5 tspn turmeric

sea salt to taste

2 tomatoes, pureed

1 tspn garam masala

juice 0.5 – 1 lime

to garnish

shreds of fresh ginger root

coriander leaves

method

Heat the ghee in a kadhai and add the cumin seeds. As they darken in colour and become aromatic, add the onion. Saute until the onion is translucent and soft, then add the ginger-garlic paste. Saute for a moment, turn the heat to high, and add the green chillies and the potato cubes. Mix well.

Saute the potatoes for about 3 minutes, the lower the heat to low-medium, add a Tblspn water or 2 to the potatoes, cover and allow to steam for 10 mins. Stir occasionally and add another Tblspn water if it is sticking.

Now add the cauliflower, turmeric and salt to taste with a little more water, cover again and steam for another 5 mins.

Add the pureed tomatoes and garam masala and mix gently. Simmer for 5 mins or until the potatoes and cauliflower are tender. Stir in the coriander leaves and ginger, and add a squeeze of lime.

Serve with rice and enjoy.