Cauliflower and Potatoes Indian Style (Aloo Gobhi)

Cauliflower and Potatoes Indian Style (Aloo Gobhi)

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Servings: 4
Calories: 285


  • 1 small cauliflower
  • 2 cold boiled medium-sized waxy potatoes
  • 1 1/2 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 small green chilli pepper seeds removed
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 5 tbsp sunflower oil
  • salt and pepper

serve with:

  • chapatis or nan Indian flat bread


  • Prepare the cauliflower: cut off the larger stalks and solid root and divide the head into small florets. Cut the potatoes into small cubes.
  • Toast 1/2 tsp of the ground cumin in a non-stick pan with no added oil over a low heat for 1 minute while stirring; set aside.
  • Heat the oil in a large non-stick frying pan and cook the cumin seeds in it for about 3 seconds. Add the cauliflower florets and stir-fry over a moderately high heat.
  • Reduce the heat to very low, cover and cook for 7 minutes by which time the florets should be just tender.
  • Mix 1 tsp salt with the chopped chilli pepper, the toasted ground cumin, the ground coriander, turmeric and freshly ground black pepper in a small bowl.
  • Add the potatoes to the cauliflower, stir in the spice mixture and cook for 4 minutes over a low heat stirring carefully.
  • Serve at once, with chapatis, or heated nan bread brushed with melted butter.
Calories: 285 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 18g
Saturated Fat: 2 g
Sodium: 53 mg
Potassium: 962 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 128 IU
Vitamin C: 114 mg
Calcium: 61 mg
Iron: 3 mg
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