Aloo gobi/cauliflower curry

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
Cauliflower – 1/2 medium

Potatoes – 2 medium

Cumin seeds – 1 tsp

Ginger paste – 1 tbsp

Tomato, finely chopped or pureed – 1/2 cup

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Green chillies, slit – 1 or 2 or to taste

Red chilli powder – to taste

Garam Masala powder – 1 tsp

Salt – to taste

Sugar – 1/2 tsp or to taste

Yogurt – 1 tbsp

Oil – 2 tbsp

Freshly chopped cilantro or parsley – for garnishing


  • Wash the cauliflower, cut into half, separate into medium-sized florets and trim the stems.
  • Peel, wash and cut the potatoes into small cubes. Marinate the florets and potato cubes with a pinch of turmeric, salt and red chilli powder for a minute or so.
  • Heat oil in a pan, add 1/2 tsp cumin seeds and let them sizzle. Add the florets and stir fry till a light golden color. Once done drain from oil and keep aside.
  • Stir fry the potato cubes till a light golden color, then drain and keep aside. In the same pan add the remaining cumin seeds, let them sizzle.
  • Add ginger paste, slit green chillies, turmeric powder, cumin powder, coriander powder, red chilli powder and tomato puree and fry well till the oil starts separating.
  • If desired add well beaten yogurt and mix well. Add the fried florets and potato cubes and mix well.
  • Cover and cook till completely cooked. Care should be taken that the florets do not turn mushy.
  • Adjust salt, add garam masala and sugar if desired. Garnish with chopped cilantro or parsley.


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