Aloo Gobi (Potato & Cauliflower)

April 7th, 2007 filed under Gluten Free, Vegan, Vegetables Sauteed / Dry
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Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

Serves between 2-4 people.Aloo Gobi


  • 2 cups of cut cauliflower (cut into small florets)
  • 2 medium potatoes (cubed into bite sized pieces)
  • 1/2 inch shredded ginger
  • 3 teaspoons coriander powder (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon cayenne pepper ( lal mirch)
  • 3 tablespoons water
  • 3 tablespoons oil
  • Pinch of Asafetida (Hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 green chilies, sliced in long pieces
  • 2 bay leaves
  • 1 teaspoon salt (to taste)
  • 1 teaspoon mango powder (amchoor)
  • 2 tablespoons of chopped cilantro (green coriander)
  • 1/4 cup water as needed


  1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
  2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
  3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
  4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
  5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
  6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.


Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.


Making a paste with the spices will prevent the spices from burning.

If you enjoyed the recipe for Aloo Gobi (Potato & Cauliflower), here are more great recipes you should try from Manjula's Kitchen.

225 Responses to “Aloo Gobi (Potato & Cauliflower)”

  1. […] from Manjula’s Kitchen and Chef Michael […]

  2. Petri says:

    Just starting to make this variant of the famous dish. (Followed several other recipes before.)

    Manjula does not seem to tell when hing (my favourite spice!) is to be added, but it is best to do it when the cumin seeds are done: it can take only some 10 seconds of heat, but needs it.

    I have to use red chili as here in Finland green chilies are difficult to get. I also substitute the cayenne with fresh red chilies for the paste.

    Can’t wait to taste…

  3. […] comunes que he visto en libros y webs. Una de las mejores recetas la podéis encontrar en la web de Manjula’s Kitchen. Eso sí, utiliza ingredientes más extraños para nosotros como la asafétida o el mango el polvo, […]

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