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Gobhi Aloo

Updated: Apr 12

Gobhi–Aaloo (Cauliflower and Potato)


1 medium-sized cauliflower head

2 – 3 Potatoes

1 Large Onion (chopped)

1 tbsp Fresh Ginger chopped é puree (optional)

2 tsp Mustard seeds (optional)

1 tsp Cumin seeds

1 tsp Turmeric

1 tsp Garam Masala

1 tsp Coriander seeds

1 tsp Red Chilli powder or Deggi Mirch

Salt to taste

Fresh Cilantro leaves to garnish


  • § Cut Cauliflower into small florets and Potatoes into small bite-size pieces.

  • § Optional - Fry cauliflower and Potatoes in oil to fasten the cooking time process.

  • § Add oil to a frying pan. Heat to medium.

  • § Add Mustard seeds and cumin seeds. Cook for 2 minutes. You can add Ginger at this stage, too.

  • § Add chopped Onions. Fry until light brown. Stir occasionally.

  • § Cook until oil separates from the gravy. Add Ginger if using.

  • § Add (all) remaining spices and half of the cilantro leaves. Stir thoroughly.

  • § Add Cauliflower florets and Potatoes.

  • § Add 2 Tablespoons of water. Stir.

  • § Cover the pan.

  • § Simmer on low, medium heat til vegetables soften.

  • § Break apart using a fork to taste. The aromatic flavours should transfer to cooked vegetables.

  • § Garnish with remaining Cilantro leaves.

  • § Serve with Chapattis (Indian leavened bread), Naan, Raita and Salad.

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