Gobi Aloo: Potato and Cauliflower Curry

    35 mins

    An easy but tasty vegetarian curry. Sometimes I add canned tomatoes with the potatoes if I have them.

    204 people made this

    Serves: 4 

    • 1 tablespoon (15ml) vegetable oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon crushed garlic
    • 1 teaspoon chopped fresh ginger
    • 2 medium potatoes, peeled and cut into cubes
    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
    • 1 teaspoon ground cumin
    • ½ teaspoon garam masala
    • salt to taste
    • 450g cauliflower, cut into florets
    • 1 teaspoon chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a medium frypan over medium heat. Stir in the cumin seeds, garlic and ginger. Cook for about 1 minute until garlic is lightly browned.
    2. Add the potatoes then the turmeric, paprika, cumin, garam masala, and salt. Cover and cook for 5 to 7 minutes, stirring occasionally.
    3. Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes or until potatoes and cauliflower are tender.

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    Reviews and ratings
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    Reviews in English (186)


    A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the potatoes and cauliflower are justified. To solve this, during the times when one is supposed to cook with the pan covered, make sure there is a little water at the bottom of the pan. Every few minutes uncover and add a little water. This makes sure everything stays damp and steams as it cooks. I found it necessary to steam for an extra 5-10 minutes to cook the potatoes sufficiently. Also, I used 50% more spices than listed. Salt I added to taste *at the end*, not where recommended in the recipe. (How would one decide if something tastes right before the vegetables are done cooking?) Finally, I forgot about the cilantro and didn't miss it.  -  01 Aug 2006  (Review from Allrecipes US | Canada)


    I made this according to the directions, but it seemed so dry... I added a small can of coconut milk and a diced tomatoe at the end of the cook time, and then simmered an additional 8 minutes or so. The result was delicious! I think the tomatoe and coconut milk should really be included in the recipe. Also, I used curry and a small amount of cumin instead of tumeric.  -  25 May 2003  (Review from Allrecipes US | Canada)


    I've made this a couple times and it turns out pretty good. I like this recipe because it's not as involved as recipes for aloo gobi in my Indian cookbooks. What is with the coconut milk though? If you want traditional aloo gobi, stop taking one reviewer's suggestion and don't add coconut milk. It's not part of this dish, and if you add it, you're making something completely different, and most likely, something sweet. Mustard seeds are always a great addition and the more cilantro the better, but if you find that it's too dry, add a 1/2 cup of crushed tomatoes and it will be perfect!  -  06 Mar 2007  (Review from Allrecipes US | Canada)