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Aloo Gobi
(Potato & Cauliflower Curry)

This dish of potatoes and cauliflower in a spicy sauce is a favorite all over India, with many different styles being found across the country. My version is completely vegan but is delicious enough that even the most carnivorous diner won’t worry about the absence of meat.

A bowl of Aloo Gobi by Simon Majumdar

Aloo Gobi (Potato & Cauliflower Curry) Recipe

(Serves About 4-6)


  • 4 Large Yukon Gold Potatoes (Peeled and Cut into 1/8th Pieces)

  • ½ Large Cauliflower Head (Cut into Florets)

  • 2 Dried Kashmiri Red Chili

  • 1 Teaspoon Cumin Seeds

  • 2 Bay Leaves

  • 1 Large White Onion (Finely Diced)

  • 3 Cloves Garlic (Minced)

  • 1 Inch Fresh Ginger (Peeled and Minced)

  • 3 Serrano Chili (Deseeded and Minced)

  • 1 Teaspoon Ground Cumin

  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Red Chili Powder

  • 1 Teaspoon Ground Turmeric

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Granulated Sugar

  • 1 Tablespoon Methi Leaf (aka Fenugreek Leaf – Optional)

  • 3 Tomatoes (Roughly Chopped)

  • 1 Tomato (Wedged for Garnish)

  • ¼ Cup Cilantro Leaf

  • 1 ½ Cups Water

  • 3 Tablespoons Vegetable Oil


  1. Bring the vegetable oil to a medium heat in a large saucepan or wok

  2. Add the dried Kashmiri chili, the cumin seeds and the bay leaves.

  3. Once the dried cumin seeds begin to pop, add the onion and combine well.

  4. Season the onion with a pinch of salt and saute for 3-4 minutes.

  5. Add the minced chili, ginger and garlic.

  6. Combine well and cook for 2-3 minutes.

  7. Add the ground cumin, coriander, turmeric, red chili, salt, pepper and sugar.

  8. Combine well and cook for 2-3 minutes. If they spices begin to catch on the bottom of the pan, add a tablespoon of water.

  9. Add the chopped tomatoes and the methi leaf and combine well.

  10. Cook for 2-3 minutes.

  11. Add the potatoes and half of the water.

  12. Combine well and place a lid over the pan.

  13. Cook for 12-15 minutes until the potatoes begin to go soft.

  14. Add the cauliflower and combine well.

  15. Add the rest of the water and cover the pan with the lid once more.

  16. Cook for 10 minutes or until the potatoes are completely soft, but the cauliflower still retains bite.

  17. Add the wedged tomato and the cilantro leaf.

  18. Cook for a further 5 minutes until the water has reduced to a thick gravy.

  19. Check the dish for your salt preference. Add more if needed.

  20. Serve with plain basmati rice.

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