Aloo Gobi

08 Feb

Generally if I end up with cauliflower I make Aloo Gobi. It’s so tasty, and this recipe resembles what I might get in an Indian restaurant more than some others I tried. I laughed – the note on the best recipe I’ve found so far says “Great Indian recipe from the film Bend it Like Beckham.” Right, I’m sure non-Indian people would never understand what it was without that context!


  • ¼ cup vegetable oil [if I have ghee on hand I use it instead]
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped [generally I don’t have this, I just use frozen prepared cilantro from Trader Joe’s]
  • 1 small green chilies, chopped into small pieces (or one teaspoon chili powder) [Since I usually don’t have chilies sitting around, I improvise with this, using Aleppo pepper, Tapatio, etc. Whatever works.]
  • 1 large cauliflower, leaves removed and cut evenly into eighths
  • 3 large potatoes, peeled and cut into even pieces [I leave the peels on due to both laziness and desire for fiber and vitamins]
  • 2 cans diced tomatoes
  • fresh ginger, peeled and grated
  • fresh garlic, chopped
  • 1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala


  1. Heat vegetable oil in a large saucepan.
  2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
  3. Stir together and cook until onions become creamy, golden, and translucent.
  4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
  5. Add chopped chilies (according to taste) Stir tomatoes into onion mixture.
  6. Add ginger and garlic; mix thoroughly.
  7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
  8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
  9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
  10. Add two teaspoons of Garam Masala and stir.
  11. Sprinkle chopped coriander leaves on top of the curry.
  12. Turn off the heat, cover, and leave for as long as possible before serving.

–Recipe courtesy chuckdarwin,


Posted by on February 8, 2012 in Uncategorized


2 responses to “Aloo Gobi

  1. Andrea

    February 9, 2012 at 2:12 pm

    I just made this, and it was great. I think my mounds of chopped fresh cilantro on it really helped brighten it up. Thanks for sharing!

  2. Emily

    February 10, 2012 at 9:48 am

    Awesome, glad you liked it! As far as I know you’re the first one to make anything from my blog! 🙂


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