Aloo Gobi

  1. Peel the potatoes and cut into 2cm dice. Chop cauliflower into similar size.
  2. Heat the pan, add oil and then cumin seeds. As soon as the seeds sizzle, add the chopped onions.
  3. Sauté for 5 to 8 minutes, add ginger and green chilli, followed by the cumin powder and turmeric.
  4. Add potatoes and mix together. Season with salt, add in the water and cover the pan with a lid.
  5. When the potatoes are half cooked, add the cauliflower. Continue cooking until the cauliflower florets are almost tender.
  6. Add tomatoes, mix and check the seasoning. Finish with fresh coriander. Serve hot with parathas.

Variation :

You can substitute cauliflower with a vegetable of your choice or available at home like green beans, frozen peas or broccoli.

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  • 400g diced raw peeled potatoes
  • 400g cauliflower    
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 red onion, chopped                                 
  • 20g ginger, finely chopped
  • 4 green chillies, slit in half and seeds left in                 
  • 1 tsp coriander powder   
  • 2 tomatoes, chopped         
  • Salt to taste
  • 100ml water
  • Coriander, chopped, for garnish