Aloo Gobi


Prep time: 
15 minutes
Cooking time: 
35 minutes


A quick Indian veggie dish.


  • 225g potatoes, cubed
  • 1 cauliflower, broken into florets
  • 1 onion, chopped
  • 1 tomato, chopped, or 2tbsp tomato paste
  • 2 garlic cloves, minced
  • 2cm piece of ginger, minced
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon chili powder (more if you like it spicy)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1/2 fresh green chilli, finely chopped
  • 2 tablespoons oil
  • lemon juice to serve


  1. Immerse the cut potatoes in a bowl of water until they are ready to be used. Soaking them will also help them cook faster.
  2. Heat oil in a large pan, add the whole cumin seeds and cook for 3 seconds. Add the ginger and garlic and saute for 30 seconds. Add the onions and cook until translucent
  3. Add the potatoes and green chili. Cook for 2-3 minutes, then cover and cook on low to medium heat until the potatoes are half done.
  4. Add the cauliflower and stir the mixture all together. 
  5. Add chili powder, turmeric, cumin powder, garam masala, coriander powder and stir well. Add 2-3 tablespoons of water if the mixture looks dry
  6. Cook, covered, stirring every few minutes, until the potatoes and cauliflower are almost fork tender. Add salt to taste and continue to cook until the potatoes are soft
  7. Add the tomatoes and cook for about 5 more minutes
  8. Take off the heat and sprinkle with coriander leaves. Add lemon juice to taste if you like. Great served with rice or roti.


Photo Credit: Jonny Hughes @jonny2love
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