• Gobi Aloo

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Jim DeForest
    2 recipes
    Fragrant, spicy Cauliflower and Potato dish.


    • 2 potatos
    • 1 lb of cauliflower florets
    • 1 1/2tsp ground toasted cumin seeds
    • 1/2 tsp ground coriander seeds
    • 1/4 tsp ground turmeric
    • 1/4 tsp ground red pepper (or cayenne)(more for extra spicy)
    • 1 serrano pepper chopped (seed it for less heat or add one for more heat)
    • salt
    • freshly ground black pepper
    • 5 tbls olive oil
    • 1 tsp cumin seeds


    1. Prep:
    2. I toast a batch of cumin seeds twice a year and keep them in the freezer to grind as I need them.
    3. Boil the potatoes plenty beforehand and keep in the fridge.
    4. Dice into 3/4 in or so pieces the day of cooking.
    5. Break apart the cauliflower florets and hold in ice water
    6. Grind the roasted cumin, coriander, turmeric, red peppr, and plack pepper. Combine ground ingredients with chopped serrano and salt in a prep bowl.
    7. Heat oil over medium heat, sizzle un-roasted cumin seeds 6-8 seconds or until you can smell the oils being released.
    8. Brown the cauliflower for a couple of minutes or until they have a few brown spots. Cover and simmer over low heat for about 6 min being careful to maintain crispness.
    9. Stir in the remaining ingredients and cook uncovered over low heat until potatos are heated through--about 3-4 minutes. Stir gently to keep from sticking.

    Similar Recipes

    Leave a review or comment