Aloo Gobi (Cauliflower)

Part of me has fascination of Indian cuisine. Apart from the usual meat curries, I am fascinated with the hundreds of Indian vegetarian dishes. I would love to be able to cook more Indian food if not for my indoor kitchen – as my other half is not a big fan of strong smell of spices. So I thought I’d try making this Aloo Gobi which I know would not be of strong smell of spices.


  • 1 medium sized onion cut into strips
  • 1 large potato, peeled and cut into cubes
  • Half a cauliflower cut into chunks
  • 2 tomatoes cut into small pieces
  • 1 tbsp ginger paste
  • 1 tsp cumin seeds
  • 1 tablespoon of garam masala
  • 1 tsp of black mustard seeds
  • 2 green chilies, slit into two
  • Coriander leaves for garnishing
  • Dash of Salt and pepper
  1. Heat up a pan with 2 tablespoons of oil. When it’s hot, stir in potatoes and cauliflower.
  2. Hot fry them on medium to high flame till they are almost cooked. Remove the fried cauliflower and potatoes from the pan. Keep this aside.
  3. Using the same pan, stir in cumin seeds. Once the cumin seeds start to splutter add the green chilies & onions. Saute it.
  4. Once the onions are translucent, add the tomatoes, ginger paste & salt. Mix well & cook for about 5 mins with lid on till so that the tomatoes become soft.
  5. Lastly, add in the garam masala and black mustard seeds and saute for 5 mins or till this mixture is well combined and starts giving out some oil from the sides.
  6. Add in the cauliflower and potatoes and mix well. Lightly stir fry for another 2-3 minutes.
  7. Serve it hot.

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