Simply spiced Potatoes and Cauliflower (Aloo Gobi)

This is a very homely recipe if you’ve got Indian roots. It hits home as it is packed with flavour and very comforting. You can’t really go wrong with this spiced aloo gobi (spiced merely and sautéed cauliflower with potatoes). It is a very popular North Indian preparation but loved throughout the Indian subcontinent, and even the neighbouring countries Pakistan and Nepal.

Quick and easy to make Aloo Gobi

You’ve probably stopped by here, after finding this recipe on your nearest Indian restaurant menu. You’ll love it for sure!

The usual flavours added to this dish are whole spices like cumin, mustard, and other basic spices like turmeric. It is a quick and easy recipe to follow and definitely something which will tantalise your senses. You can accompany it as a side dish or simply eat it by itself with some freshly made puris or chapatis.

I’m of the type (coriander lovers tribe) that believes that fresh coriander leaves are the perfect garnish for most Indian cooking. This dish in particular is finished with a hearty garnish of some freshly chopped coriander leaves.

For all vegan folks who’d like to try their hand at some simple Indian cooking, this recipe is a must-add to your list of Vegan Indian recipes to try.

Flavour packed Aloo Gobi


Prep the potatoes

  • Parboil the potatoes preferably with the skin on for about 15-20 mins or until tender. Drain and soak them in cold water until cool to touch. Peel the potatoes and cube them a little bigger in size than the cauliflower florets.
  • This dish is a perfect kid-friendly tiffin recipe or for the busy office goers, if you can boil and prep the potatoes the previous night or even if you have a batch of boiled potatoes meal prepped in advance.
  • You can even slightly fry the potatoes in advance to give them a good texture and coating. No one likes mushy food!
  • You can even simply fry the potatoes until you get a nice crispy golden coating around them. They do this in restaurants.

Prep the cauliflower

  • Cut the cauliflower florets into smaller 1cm pieces. Wash well to remove impurities of any kind.
  • Blanch the florets in boiling salt water for around 4-5 mins.
  • Drain and drop these blanched florets in cold water to prevent them from cooking further. Drain again and set aside. I used a small cauliflower head for this recipe.
  • You can simply just fry the florets and let them steam in their own juices. Remember not to overcrowd the pan.

Fresh ingredients prep

  • This recipe only uses finely chopped garlic and finely chopped fresh green finger chillies but you can always add in some finely chopped red onion, finely chopped tomatoes and finely chopped fresh ginger. This enhances the flavour even further.
  • I added around 5-6 large garlic cloves crushed in a mortar pestle but if you are a die-hard fan of garlic like me then feel free to add the entire pod of garlic. (”garlic lovers tribe”- Yay!)
  • You can deseed the green chillies if you want the spice level reduced.

Prep the spices

  • If you don’t have these basic spices in your spice container or spice box (generally found in most Indian kitchens), then keep all the spices handy and to go as this is a quick-cooking dish and you don’t want to be wasting time hunting for the ingredients once you start cooking.
  • I used only turmeric powder besides cumin and mustard for this recipe but you can always use red chilli powder and some coriander powder too to make it extra masaledaar.
Made in every North Indian household at least once


  • As I’ve mentioned before, you can always add onions, tomatoes and ginger to this recipe. Sauté the mixture well before adding the prepped cauliflower and potatoes.
  • Finish the recipe with a sprinkle of fresh lime juice, a pinch of amchoor (dry mango) powder, or even chaat masala for that added zing of flavour.
  • Instead of using only whole cumin seeds and whole mustard seeds for this recipe, you can add a teaspoon of panchporan (mixture of 5 whole Indian spices) to this recipe for a variation in flavour.


Simply Spiced Potatoes and Cauliflower (Aloo Gobi)

Vania Cotta
This is a simply spiced everyday Indian recipe with Potatoes and Cauliflower, packed with flavour and can be eaten as a main or side dish.
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine Indian, Nepalese, North Indian, Pakistani
Servings 4 people


  • 2 Potatoes large, boiled, peeled, diced into large cubes
  • 1 Cauliflower head small, separate florets to 1cm in size, blanche
  • 2 tbsp Any neutral oil used sunflower oil for this recipe
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds black or brown
  • 1-2 Fresh green finger chillies finely chopped
  • 5-6 Garlic Cloves large, roughly crushed in a mortar pestle
  • ¾ tsp Turmeric powder
  • Salt to taste
  • Fresh coriander leaves garnish
  • 3 tbsp Water if required for cooking


  • In a pot boil 2 potatoes with the skin on until tender, approximately 15-20 mins. Remove and place them in cold water. Once cool, peel the potatoes and dice them into large cubes. The cut potatoes should be a little larger than the cauliflower florets.
  • Separate the cauliflower head into small 1cm florets. Blanche them for 4-5mins in boiling salted water until tender. Remove and place in cold water to avoid cooking further.
  • Heat the oil in a pan over medium heat. When the oil is hot add the cumin seeds and mustard seeds and let them crackle.
  • Next, add the crushed garlic and chillies. Sauté for half a min.
  • Once the rawness of the garlic is gone, stir in the turmeric and your prepped potatoes and cauliflower. Toss well.
  • Mix until the spices are well incorporated with the vegetables. Add a few teaspoons of water and let it simmer on a low flame with the lid on.
  • Finish it off by adding salt to taste and a hearty garnish of fresh coriander leaves.
  • Serve hot with rice and dal or even hot chapatis or puris.


  • You can make different versions of this recipe by tweaking and adding a few ingredients.
  • Add chaat masala, amchoor powder or a drizzle of freshly squeezed lime juice for that extra zing.
  • You can add more whole spices to this recipe like panchporan.
  • Add red chilli powder, coriander powder and garam masala besides turmeric powder to make it extra masaledaar.
  • You can make this dish dry or with gravy by doubling the spices and adding more water. 
Keyword Aloo Gobi, Aloo Gobi recipe, indian recipes, north indian recipes, Spiced Potatoes and Cauliflower


Simply spiced potatoes and cauliflower aka Aloo Gobi

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