Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Aloo Gobi ki Subzi (Potatoes and Cauliflower)


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About this recipe: This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans - even a pita bread will do! Garnish with coriander if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in a specialist Indian grocery store, it is often called 'hing'.


Serves: 2 

  • 2 tablespoons vegetable oil
  • 1/4 teaspoon mustard seed
  • 1 pinch asafoetida powder
  • 1/4 teaspoon cumin seeds
  • 1 pinch ground turmeric
  • 1 hot green pepper, split down its length (optional)
  • 3 roma (plum) tomatoes, chopped
  • 2 tablespoons grated fresh ginger root
  • 1 potato, cubed
  • 1 head cauliflower, broken into small florets
  • 1/2 teaspoon white sugar
  • salt to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and fry for a few minutes.
  2. Add the potato, cauliflower florets, sugar and salt. Stir well and cook until the potatoes are cooked through and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

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