Potato with Cauliflower (Aloo Gobi)

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Aloo Gobi (the name means Potato-Cauliflower in Hindi) is Indian main course vegan dish. It’s suitable for lunch and dinner, both.


  • 2 medium sized potatoes, sliced in medium pieces;
  • 1 small cauliflower, separated into florets (the amount of cauliflower supposed to be the same as amount of potato and it supposed to be cut in similar size as potato pieces as well);
  • 1 big or 2 small tomatoes, chopped;
  • 1 green chili, chopped;
  • 1 inch (2 cm) of ginger, chopped or grated;
  • 1-2 cloves of garlic, chopped or grated;
  • 1 tsp of cumin seeds;
  • 1 pinch of asafetida;
  • 1/2 tsp of red chili powder;
  • 1/4 tsp of turmeric powder;
  • 1/2 tsp of coriander powder;
  • 1/2 tsp of Garam Masala;
  • 1/2 tsp of dry mango powder;
  • Salt to taste;
  • A little bit of fresh coriander/other greenery – optional;
  • 2-3 tbsp of cooking oil

Also check: What to do if you don’t have required for Indian recipes spices?


  • Heat a pan with oil on a medium flame;
  • Add cumin seeds and asafetida, fry them for 30 seconds;
  • Add green chili, garlic and ginger, cook until they become golden-brown;
  • Add tomatoes and cook until they are soft;
  • Add all the spices except salt and dry mango powder and cook for a minute;
  • Add potatoes and cauliflower, mix it well;
  • Add salt, cook the vegetables on law flame, mixing occasionally, until the vegetables are soft;
  • Take care of not mashing the vegetables, do not add water during cooking because vegetables supposed to be dry;
  • When the dish is almost cooked, add dry mango powder;
  • When the vegetables are cooked, add fresh coriander/ other greenery to it, mix well;
  • The dish is ready!

Bon Appetit!

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