Aloo Gobi

Our Life Group went with an Indian-themed dinner this week and, boy oh boy, was it delicious. I picked this cauliflower and potato side dish from The New Indian Cooking Course. It was simple to prepare and very tasty.


  • 1lb potatoes, cut into 1 inch chunks
  • 2 T oil
  • 1 t cumin seeds
  • 1 green chili, finely chopped
  • 1lb cauliflower, broken into florets
  • 1 t ground coriander
  • 1 t ground cumin
  • 1/4 t chilli powder
  • 1/4 t ground turmeric
  • 1/2 t salt
  • chopped fresh coriander, to garnish

1. Parboil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.

2. Heat the oil in a large heavy-based frying pan and fry the cumin seeds for 2 minutes until they begin to splutter. Add the chili and fry for another minutes.

3. Add the cauliflower florets and fry, stirring, for 5 minutes.

4. Add the potatoes and the ground spices and salt and cook for a further 7-10 minutes, or until both vegetables are tender. Garnish with fresh coriander and serve.

**This recipe serves 4. I doubled it (roughly) and we served a lot more people with smallish portions. I didn’t have cumin seeds or coriander (we call it cilantro in US grocery stores) so I simply left them out. The dish was still incredibly flavorful.


2 Responses

  1. I loved this. I have the cauliflower but no potoatoes. I think I might try it with a sweet potato.

  2. Ahem. I have neither potatoes nor “potoatoes.”

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