Aloo Gobi (Indian Spiced Potatoes and Cauliflower)

Written by on in Food, Gardening, Recipes

Since knowing Piyush and his family, I have eaten–and grown to love–foods I swore I didn’t like.  Foods I absolutely, positively hated.   Foods like: cucumbers, chilies,tomatoes (unless they were served in a bottle clearly marked HEINZ–I love ketchup) and the oh-so-dreaded cauliflower!

On the (very) rare occasions that my mom prepared this unpopular–at least in my household–white vegetable, it was either served raw with ranch dressing (I hate ranch!) or boiled until it turned to mush.  It smelled funny; and I didn’t like it.

I had completely banished cauliflower from my life.

That is, until I tasted aloo gobi.

Aloo Gobi: Indian Spiced Potatoes and Cauliflower

I don’t quite remember the first time I tried this dish, it was so long ago; but I can tell you that it changed my life.

It taught me that vegetables could–and do–have flavor.   This simple–yet complex– vegetarian dish also helped me to realize that vegetables don’t have to be mindlessly tossed on my plate alongside a giant hunk of chicken.

Instead, they can shine on their own; as a flavorful and filling meal.

Aloo Gobi is an easy, and very inexpensive, dish to make on a busy evening.  In it’s simplest form, it consists of potatoes, cauliflower and Indian spices.  But Indians are very innovative, so you’ll find that every part of the country–and practically every household–has their own version; sometimes adding tomatoes, peas, curry leaves, or even a few squeezes of lime juice.

This is my basic version, but feel free to make the recipe your own.  Add what you have on hand.  Do you have some forgotten carrots in the back of your fridge?  Are they sprouting little roots?  Peel them, and toss them in!  Personally, I think crushed peanuts would be a pleasant addition.  Anything goes!…well, almost.

Toss in some slit chilies!

Aloo Gobi ( Spiced Potato and Cauliflower)

Printer Friendly Recipe
Serves 4

This recipe will yield an incredibly delicious, but rather dry dish.  If you would like to make this dish more like a curry, add a little water and some chopped tomato (about 1 roma tomato would be just fine).  Aloo Gobi is delicious served with naan or rotis, and makes an excellent side dish!

Ingredients:
  • 1 small head of cauliflower (or 1/2 regular-sized)- cut into small pieces
  • 2 medium sized potatoes- peeled and diced
  • 2 tbsp. oil
  • 2 jalapenos- seeded and diced (leave the seeds in for extra heat)
  • thai or serano chilies- leave whole, but slice 2 or 3 slits in the chili (optional)
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 1 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala
  • salt- to taste
  • black pepper- to taste
  • 1/4 corriander (cilantro)- chopped, extra to garnish
Directions:
  • Prepare all vegetables and keep them near.  Heat 2 tbsp. oil in a large pan over medium-high heat.  Add the mustard seeds and cumin seeds.
  • Once the seeds begin to pop and crackle, add the cauliflower, potatoes, chilies, ginger, garlic, turmeric, cumin and garam masala.  Stir everything to combine.
  • Continue to stir/fry for about 10-15 minutes, until the cauliflower and potatoes are cooked to your liking.
  • Once the vegetables are properly cooked, season with salt and pepper and add the chopped corriander.
  • Serve, garnished with additional chopped corriander.
Indian spiced potatoes and cauliflower: Aloo Gobi

Tonight, because Piyush wanted something more than just the aloo gobi, I served it with some vegetarian momos.  Momos are incredible, and if you haven’t tried them, you must!  You can learn more about them, and find my recipe HERE.

Aloo Gobi with Vegetarian Momos

And now, because I’ve been talking about vegetables, I thought I’d share a few shots of stuff from my garden.  This heat-wave we’re currently experiencing is causing my plants to struggle a little, but overall they’re doing pretty good.

…and I have to admit, no vegetable tastes better than one you’ve grown yourself.  I feel so excited when I pull something out of the dirt!  And so proud!  🙂

This shallot became an awesome raspberry vinaigrette! I’ll share the recipe soon!
Heirloom Amish Paste Tomatoes. This plant was almost dead, but it’s been coaxed back to life!
Basil! I have a giant basil plant as the centerpiece on my outdoor table. It’s thriving, and smells so good!

And because it really is amazing….

It deserves a close-up! 🙂

20 Comments

  3. Looks gorgeous – will definitely give this one a go! Great photos!

  9. Ugh. I would hate my cauliflower boiled or served with ranch as well! Adore roasted cauliflower though and aloo gobi is seriously delicious. Thanks for sharing!

  10. Ugh. I would hate my cauliflower boiled or served with ranch as well! Adore roasted cauliflower though and aloo gobi is seriously delicious. Thanks for sharing!

  11. Is the fresh cilantro 1/4 cup chopped or 1/4 of the bunch? Thank you for all of these amazing indian dishes. As I venture into cooking indian food at home, I want to make sure to “get it right.”

    • 1/4 cup chopped, but really…feel free to add as much or as little cilantro as you like. Personally, I love a lot! 🙂

  12. Is the fresh cilantro 1/4 cup chopped or 1/4 of the bunch? Thank you for all of these amazing indian dishes. As I venture into cooking indian food at home, I want to make sure to “get it right.”

    • 1/4 cup chopped, but really…feel free to add as much or as little cilantro as you like. Personally, I love a lot! 🙂

  13. Hey there, love your site. I just used your paneer tikka masala recipe and wow’d everyone. It was awesome. So aloo gobi I’ve made before but the aloo always breaks apart when I stir and I end up more with mashed aloo and gobi. It’s so frustrating. Any idea what I’m doing wrong? Less stiring, more oil? Thanks!!!

  14. Hey there, love your site. I just used your paneer tikka masala recipe and wow’d everyone. It was awesome. So aloo gobi I’ve made before but the aloo always breaks apart when I stir and I end up more with mashed aloo and gobi. It’s so frustrating. Any idea what I’m doing wrong? Less stiring, more oil? Thanks!!!

    • Hello! Glad you liked the recipe!

      If you are boiling the potatoes before adding to the dish, I’d maybe boil them a little less–so they retain a little firmness. You could also add them to the dish later in the cooking process.
      Also, eliminating any added water–or reducing it should help keep the aloo intact.

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