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Aloo Gobi, Indian Potatoes And Cauliflower

16:37 Mon 24th May 2010 |

Serves 2

Aloo Gobi is a delicious Indian side dish of potatoes (aloo) and cauliflower (gobi) fried in spices. This dish is full of fragrant spices, cumin, ginger, turmeric. The turmeric give the dish a beautiful yellow colour, the fresh green coriander with the yellow makes the dish look gorgeous as well as smell great.

The soft potatoes and cauliflower have a wonderful comforting texture and warm flavour, but still taste lighter and fresher than a curry, a great dish on a cold winter evening but still lovely on a breezy summer day. Unlike curry aloo gobi is served dry; it makes a great starter as well as side dish, and if you are cooking for a vegetarian friend you could always make a little more and serve aloo gobi as a main with basmati rice.


  • 400g cauliflower, cut into large florets
  • 4 large new potatoes, halved
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • Half inch ginger, peeled and grated
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 green chilli, chopped
  • 1 tbsp vegetable oil
  • Handful fresh coriander


  1. In a frying pan heat the oil and saute the onions, garlic and ginger until onions are translucent.
  2. Chop half the coriander; add the chopped coriander, chilli, cumin and turmeric to the onions.
  3. Add the potatoes and stir well, making sure potatoes are covered in the spices, then add 3 tbsp of water to cook the potatoes and stop them sticking to the pan.
  4. When the potatoes are nearly cooked add the cauliflower, stir well to cover in the spices.
  5. Add the garam masala and the rest of the coriander.
  6. Simmer until aloo gobi is dry, serve with rice and nan bread.

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