Name: Simply spiced Potatoes and Cauliflower (Aloo Gobi)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: INDIAN
Ingredients: 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); 2 Fresh green finger chillies (finely chopped); 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)

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 go wrong with this spiced aloo gobi (spiced merely and sauteed cauliflower with potatoes). It is a very popular North Indian preparation. It is loved throughout the Indian subcontinent. It is also cherished in neighbouring countries like Pakistan and Nepal.

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 tantalize your senses. You can accompany it as a side dish. Alternatively, enjoy it by itself with some freshly made puris or chapatis.

I’m a member of the coriander lovers tribe. I believe 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 interested in simple Indian cooking, this recipe should be on your list. It is a must-add to your Vegan Indian recipes to try.

Tips To Perfect 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. It’s also great for busy office goers. You can boil and prep the potatoes the night earlier. Alternatively, 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 deep 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. However, you can always add in some finely chopped red onion. You can also add 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. 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, make sure to keep the spices ready. These spice boxes are found in most Indian home kitchens. This dish cooks quickly. You don’t want to be wasting time hunting for the ingredients once you start cooking.
I used only turmeric powder beside cumin and mustard for this recipe. However, you can always use red chilli powder and some coriander powder too. This will make it extra masaledaar.

Different Ways To Make Aloo Gobi:

As I’ve mentioned before, you can always add onions, tomatoes and ginger to this recipe. Saute the mixture well before adding the prepped cauliflower and potatoes.

Finish the recipe with a sprinkle of fresh lime juice. Add a pinch of amchoor (dry mango) powder. You can also use chaat masala for that added zing of flavour.

You can add a teaspoon of panchporan. Do this instead of using only whole cumin seeds and whole mustard seeds for this recipe. Panchporan is a mixture of 5 whole Indian spices. It will give this recipe a variation in flavour.

AuthorVania CottaCategory30-60 MINUTES, APPETIZERS/SIDES, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY DIET, BY INGREDIENTS, BY SKILL/TIME, EASY, FRUIT AND VEG GUIDES, INDIAN, LUNCH/DINNER, RECIPE INDEX, RECIPES, SAVOURY, VEGAN, VEGETARIANCuisineINDIANCooking MethodCOOKINGTags#aloogobi, #aloorecipes, #goanfoodblog, #gobirecipes, #indiancooking, #indianfood, #indianfoodblogger, #indianrecipes, #simplyspicedpotatoesandcauliflower, #trulysoulfullyeatsDifficultyBeginner

This is recipe is a very simple and easy to make spiced potatoes and cauliflower, or aloo gobi as we call it in India.

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

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)

2 Fresh green finger chillies (finely chopped)

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.

Ingredients