Home - Recipes - Indian Spiced Cauliflower and Potatoes (Aloo Gobi)

Indian Spiced Cauliflower and Potatoes (Aloo Gobi)

Look for jars of chopped ginger in the produce aisle—it’s a super convenient way to add fresh ginger flavor without all the work. You’ll need about a tbsp for this recipe.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
148 calories per serving


> 3 Yukon Gold potatoes
> 12 oz fresh cauliflower, trimmed (approx. 1 1/4 lb head untrimmed)
> 1/2 tsp red pepper flakes
> 1 inch fresh ginger
> 2 cloves garlic
> 2 tsp ground cumin
> 2 tsp ground turmeric
> 1 tbsp ground coriander
> 2 tbsp sunflower oil
> 1 cup water
> 1/3 cup chopped fresh cilantro


Peel the potatoes and cut into ½-inch cubes. Divide the cauliflower into small florets. Peel the ginger and grate finely over a bowl. Mix in the red pepper flakes, turmeric, garlic, cumin, coriander, oil and salt (in moderation).
Heat oil in a frying pan over low heat and fry the spice paste for 5 min. Add the potato and cauliflower and cook over medium heat for 3 minutes, stirring occasionally. Add water, stir to combine and then simmer, covered, over low heat 15 min.
Divide the aloo gobi among 4 plates and sprinkle with cilantro

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