Recipe: Aloo Gobi (potatoes and cauliflower)

On to recipe number 2 for the Indian meals!  I have had Aloo Gobi in restaurants and it is quite good.  In fact, I had everything in my pantry/freezer to make this recipe! Aloo means potato and Gobi means cauliflower.  Quite obvious, eh? This was a tasty and easy recipe.  I found it here on Food Network and made a few changes.

Aloo Gobi

Maybe not the most attractive dish, but the taste is what matters!




  • 2 teaspoons grated ginger
  • 1 tablespoon garam masala
  • 1 to 2 cloves of minced garlic
  • 1/4 cup water
  • 1/4 teaspoon turmeric
  • 1 tablespoon  oil
  • 2 tablespoons of diced green chiles
  • 1 teaspoon cumin seeds
  • 10 ounces cauliflower florets
  • 10 ounces of potato,  cut into cubes (similar size to cauliflower)
  • 1 teaspoon salt (or to taste)
  • 1/2 cup water

First, do your prep before starting to cook.  Chop up the potato into chunks a little smaller than your cauliflower pieces:


In a small bowl, mix together the 1/4 cup of water, garam masala, ginger, garlic and turmeric.


In a saucepan, heat the oil and add in the chiles and the cumin seeds.


Stir for about a minute. The cumin seeds will pop.  Remove the pan from the heat and carefully add your cup of spices and water (be careful of splattering).


Bring this mixture back to the heat and cook over medium heat until it thickens up a bit.


This took just a couple minutes.

Then add the potatoes and cauliflower.


Mix well, then add the other 1/2 cup of water and salt.


Cover and simmer over medium heat for 20-25 minutes until potatoes are tender.  Stir halfway through.

You want most of the water to be evaporated off of this, so you can take the lid off when the potatoes are about done and let it finish if you have a lot of water in the pan.


This was quite tasty!  I think I would do the potato pieces a little smaller as my cauliflower was falling apart.  I also used frozen and I don’t know if that had anything to do with it.

Aloo Gobi

Lori’s notes:  I bet this would be good with sweet potatoes!  I happened to use 10 ounces each of cauliflower and potatoes because I just picked up 2 potatoes and weighed them, then did an equal amount of cauliflower. You can easily double this.  I think I might increase the green chiles a bit.  I like heat!

Nutritional stats:  For the entire batch:

415 calories

15 grams of fat

67 grams of carbs

12 grams of fiber

12 grams of protein.


I divided this into 3 servings, which is about 138 calories per serving.  Good as a side dish.


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10 thoughts on “Recipe: Aloo Gobi (potatoes and cauliflower)

  1. debby

    I like cauliflower and I like potatoes, and I especially like them together. But I’m not sure I’ll ever be a convert to Indian food. If I ever do, I will be sure to follow your directions! I like the way you write out the directions and illustrate them with pictures.
    debby´s last blog post ..Ta-Da!!

  2. Kathy Ditmore

    This is completely off topic, I hope you will forgive me, but did you do a review on the book War Brides and if so, can you link to it for me? We read a lot of the same books, so I just wondered if you liked it.

    1. Lori Post author

      Haha – it is a big jar! We bought a bunch of spices in bulk (1 pound bags) because it was the same price for the 1 pound as buying a small jar in the grocery store. We got our cinnamon in that size too, but it’s gone! It will take forever to get through this cumin, but I do like to cook with it.


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