• Cauliflower & Potatoes ~ Indian style

    8 votes
    Cauliflower & Potatoes ~ Indian style
    Prep: 15 min Cook: 20 min Servings: 4
    by Amos Miller
    101 recipes
    I have never been a really big fan of cauliflower, but I love potatoes and spices. This dish, known as 'Alu Ghobi', has long been a favorite vegetable side dish in my kitchen. It is simple, easy to make and very healthy for you. One seldom finds a cauliflower dish on the average restaurant menu. But you need not be a vegetarian to thoroughly enjoy Alu Ghobi along side a roasted chicken or kababs. If you have never had this dish, and you are not a fan of cauliflower - I urge you to give this a try before you swear off cauliflower forever.


    • 1 head of cauliflower, washed and the flowerets cut to fork size
    • 2 potatoes, peeled, washed and cubed
    • 1 T oil (olive, grapeseed or vegetable)
    • 1 tsp cumin seeds
    • 1/2 tsp sweet paprika
    • 1/2 tsp tumeric
    • 1 tsp ground cumin
    • 1 tsp minced garlic
    • 1 tsp ginger paste (1/4 tsp sea salt + 3/4 tsp minced ginger root)
    • 1 tsp chopped coriander (cilantro)
    • 1/2 tsp garam masala
    • 3/4 C chicken stock (have more handy - the cauliflower may drink more than its share, so add as appropriate - just don't let it complete;y dry out)
    • 1/2 tsp + pepper


    1. Make a paste of 3/4 tsp minced ginger and 1/4 tsp sea salt by mashing the minced ginger and salt together with the back of a spoon
    2. Combine the cumin seeds, minced garlic and ginger paste in a small dish
    3. Combine the tumeric, ground cumin, paprika in a second small dish
    4. Have the cubed potatoes in a bowl and
    5. Have the cauliflower in a bowl
    6. Heat the oil over medium heat in a medium skillet to shimmering
    7. Add the cumin seeds, garlic and ginger to the hot oil and move the ingredients around for a minute or so until the garlic begins to become golden
    8. Add the potatoes and stir to combine
    9. Deglaze with the chicken stock
    10. Add the paprika, ground cumin, tumeric and pepper. Stir to coat
    11. Cover and simmer for 6 minutes with an occasional stir to coat th potatoes well
    12. Add the cauliflower and chopped cilantro, stirring to combine well
    13. Reduce to low-meduim heat, cover, with an occasional stir
    14. Cook for 10 minutes
    15. When the potatoes and cauliflower are forkable, add the garam masala by gently sifting the 1/2 tsp through a very fine sieve
    16. Stir to combine and remove from heat, plate and serve

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    • Colin Callan
      Colin Callan
      I fully agree with Amos here. This has to be one of the easiest and tastiest meals you will ever make! This is brilliant as a traditional side dish accompaniment to Indian food but works so well with a Sunday roast roast chicken or meatballs. I've been making this for years but I will try Amos's version and see if it is any different to my Indian friend's mother's recipe! (gotta say the ingredient list is very very similar)
      • Amos Miller
        Amos Miller
        Colin - I will await your review with anticipation! I hope it measures up, but usually any mom's recipe will trump all others. So I'll be very pleased if I come in second place! Thanks so much for commenting and please let me know your results. Best wishes, Amos
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        • Wendy Saxena-Smith
          Wendy Saxena-Smith
          Just like home in India. Just might need to add a little more chile.
          • Salad Foodie
            Salad Foodie
            I made this to serve with a roast yesterday and it did not disappoint! Fascinating way with spices. The cauliflower and potatoes so amber and tasty. Thanks for posting!


            • ShaleeDP
              Sounds very delicious. I like to give this a try soon. Another veggie recipe to learn.
              • shalini
                hello?this is aloo gobi?no hard feelings ,but whoever your indian friend is he is a real sigmund FRAUD! dont mind ,but chicken stock is very rarely used in north Indian cooking ...cauliflower is such a delicate veggie...will totally drown in chicken stock...may I put across the authentic recipe.?..I should know- I am half dogri,half punjabi and married to a dogra rajput....lived in north india like ,forever
                • sudesh choubey
                  sudesh choubey
                  Totally agree with you.....
                  • Amos Miller
                    Amos Miller
                    My friends - I am an American Research Chef. Note that the heading says "Indian style". It is not presented as an 'authentic' or Indian recipe, because I am not of Indian extraction. Nowhere in the body copy do I refer to an "Indian friend", or mention an Indian friend gave me this recipe. As clearly stated on my bio page, I often take tried and true recipes and find new ways to present them to appeal to a middle-American palate. The addition of a little chicken stock, while you may well be correct from an 'authentic' perspective, was added, not to offend your culinary sensibilities, which appear considerable, but to get some country neighbors of mine to venture out just a bit into the flavor palette of a place to which they will never travel. As I also mention, quite clearly, I do not like cauliflower, but I do enjoy this dish. Sorry to have offended you, but this site is for cooks and chefs to express themselves, individually, with credit where credit is due. If I wanted to enjoy Alu Ghobi your way, I would not have posted my recipe, but would have tried yours, instead. All things considered, I do appreciate your comments and my opportunity to address them.
                    • shalini
                      oops,did'nt mean to step on your toes...but with comfort foods such as aloo gobi...emotions and memories are maybe I got carried away...see your point totally..
                      • Amos Miller
                        Amos Miller
                        Good morning, Shalini! My toes are fine. I do appreciate your comments, particularly with respect to the 'comfort food' aspect. I'm sure you would agree that sometimes, in order to introduce diners to something new, different ingredients, flavors, approaches, even ideas, we have to move incrementally, little by little, until we can say, "see - I told you it would be something you would like!" I am sure that if I presented my meatloaf recipe (a hughly popular American comfort food) to the average person in your neighborhood, they might be appalled - not only at what ingredients were used, but appearance, even concept. But if you were to make a loaf using, say, only ground mutton, it might get that nod and smile that says "not bad, I can eat this". We have, in the US, a huge regional difference on what makes the best barbeque, the best pizza, even the best coffee. I'm sure it's no different in your neck of the woods. Dialogue is how we grow and develop and improve - not only our relationships, but are understanding of cuisine. I do want you to know that I do intend to replicate your Aloo Ghobi as you enjoy and prepare it. I do have all that is required. I have no doubt that I will thoroughly enjoy it, but, having lived, worked and eaten in more than 50 countries in my many years, I LOVE other cuisines and cultures and the history behind every dish. Then I am driven to adapt that dish to where I am and who might eat it. And often that means some modification. So, no offense meant and none taken. We share a great love for food in general, our distinct and unique cultures and histories and, most importantly, the opportunity on this website to freely exchange our views. I value your insight and perspective, and anticipate many positive and constructive exchanges with you. very best regards, Amos
                  • judee
                    I love cauliflower and Indian spices. Can't wait to try this recipe. Looks delicious.
                    • Amos Miller
                      Amos Miller
                      Hi, Judee! And I await your report. This is quick easy and even good the next day - provided there is any left!
                    • Amos Miller
                      Amos Miller
                      Thanks, Arturo! And all the best to you in 2012!
                      • Amos Miller
                        Amos Miller
                        Colin - I will await your review with anticipation! I hope it measures up, but usually any mom's recipe will trump all others. So I'll be very pleased if I come in second place! Thanks so much for commenting and please let me know your results. Best wishes, Amos
                        • Amos Miller
                          Amos Miller
                          Thanks so much, Tien! I hope you will have all good memories when you make this. Let me know how close my version is to that of your Indian friend. Best wishes, Amos
                          • Tien Douglas
                            Tien Douglas
                            It's one of my favorite dishes that my Indian friend made. I love it that you shared the recipe. Yum! -Tien
                            • Amos Miller
                              Amos Miller
                              It's one of my favorite dishes that my Indian friend made. I love it that you shared the recipe. Yum! -Tien

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