(Potato with Cauliflower)


This Indian dish is very popular and traditionally a Punjabi dish. Potato and Cauliflower are vegetables that are not very appealing for the eyes and taste buds but we will cook them in such a way that the added spices and herbs will convert this totally carb dish into a cracker.

Not a difficult dish to cook and great filler so you will not go hungry. Can be served with rice, roti, naan or will make a nice filling for your baguette.

Suitable for: Gluten free, Dairy free, Vegetarian

Prep Time : 40-50 mins

Serves       : 2-4 people


1 medium chopped onion
3 potatoes peeled/chopped in cubes
8 large cauliflower florets
2 green chillies (Strength varies please be cautious)
3-4 garlic cloves peeled
1 inch ginger peeled

200g chopped tomato (can use tinned tomato)
1 tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp red chilli (optional)
1 tsp turmeric powder
100ml water
2 tbsp oil (I use sunflower)

For tarka:

¼ tsp whole cumin seeds
¼ tsp mustard seeds
1 tbsp oil
Pinch of gram masala for garnish (optional)


  1. Heat oil in saucepan , add chopped onion and fry until light brown/golden

  2. Blend tomatoes, chillies, garlic, ginger and onions in food processor

  3. Transfer the mixture into the saucepan, add all the spices and stir

  4. Add the potatoes and cauliflower

  5. Mix all the ingredients and cover. Cook under medium to low heat for 25 to 30 mins checking occasionally (Please note you may have to add water at this stage)

  6. Check if Aloo Gobi is cooked ensuring any juices have evaporated

  7. Meanwhile prepare the tarka in another saucepan. Heat the oil, once hot turn off the fire and add the whole cumin and mustard seeds which should pop and sizzle

  8. Once the tarka oil has cooled down pour onto the Aloo Gobi and sprinkle with garam masala

  9. Serve with steamed basmati rice, roti or naan


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