Aloo Gobi (Potato with Cauliflower)

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  • recipe image cover





Servings 6-8

Prep time: 25-30 mins.

Boil ingredients numbered 1- 6 in 2 cups of water for 6-8 mins. Let them cool down for few minutes. Grind these contents into puree with 3 cups of water.

Simultaneously, in a separate vessel boil potatoes for 10 mins, then add cauliflower to the boiling potatoes. Let them boil together for 5 mins.

In a sauce pan, dry roast jeera/cumin for 1 min, add ginger garlic paste – let it cook for 30 sec. Add the tomato puree (made above), mix them well. Add 1 teaspoon deggi chili powder, jeera/cumin powder, sugar, coriander powder – mix them well. Cover with lid and cook for 3 mins. Add salt, boiled potatoes and cauliflower. Cover and cook for 5 mins. Add garam masala and coriander leaves. Stir well and transfer the contents it to serving dish.

Aloo Gobi is best served with rice or Roti.


1. one pound (450 gms or 8 medium) tomatoes
2. 30 grams or 1 ounce of cashews
3. One teaspoon deggi chili powder or paprika
4. One Clove
5. Four Elaichi or Cardamom
6. 1/2 teaspoon kasuri methi (or dried Fenugreek leaves)
The above six ingredients are for tomato puree
1/4 tsp jeera/cumin
3 medium sized potatoes, peel and cut into 1/2 inch cubes
1 whole cauliflower, wash and cut into 1 inch florets.
1/2 teaspoon ginger garlic paste
1 teaspoon deggi chili powder or Paprika
1/2 teaspoon brown sugar
1/2 teaspoon cumin powder/ jeera powder
1/2 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon Garam masala
2 teaspoons coriander leaves (chopped)
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