Aloo Gobi



  • Red or yellow potatoes

  • Cauliflower

Other Essentials

  • Vegetable oil

  • Salt

  • Ginger

  • Lime or Lemon juice


  • Cumin Seeds

  • Cumin powder

  • Coriander powder

  • Red chile powder

  • Turmeric powder


  • Cilantro for garnish


  • Knife & Cutting board


  • 1 Thick bottomed pan

  • Grater for ginger (or peel and cut into pieces)


  • Roti or paratha OR

  • White rice, brown rice, wild rice, or quinoa drizzled with yogurt sauce made from plain yogurt whisked with salt, red chile powder and cumin powder.

Quantities for 2


Cut Vegetables

  • Wash and chop 2 small red or yellow potatoes, peeled and cut into cubes, 1.5" x 1"

  • Wash and chop the cauliflower to get 3 cups cauliflower florets about 2" x 1.5"


Microwave Potatoes

  • Place cubed pieces of 2 potatoes in a microwave-safe bowl, cover with water and heat for 3 minutes in a microwave.

  • After potatoes cool down, drain the water off and pat them dry with kitchen cloth or paper napkin.

Prep other ingredients

  • Get a 1/4 cup of cilantro if using, wash and chop

  • Grate ginger to get a teaspoon

  • Squeeze lime or lemon to get 2 tablespoons


  • Heat 3 tablespoons vegetable oil oil in a thick-bottomed pan, wait 2 minutes for oil to heat.

  • Add 1 teaspoon cumin seeds, once the seeds stop popping, add 1/2 teaspoon turmeric and potatoes, stir well and sauté intermittently for about 5 minutes.

  • Add 3 cups cauliflower florets and after mixing well, pour water in a bowl and bring it near the cauliflower pan, take a palm full of water, sprinkle on the vegetables.

  • Get the spices and add 1 teaspoon ginger if using, 2 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon red chile powder, 3/4 tablespoon salt and 2 tablespoon lime juice if using.


  • Cover with a lid and keep stirring every few minutes as the goal is to get a dry Alu Gobi and vegetables that are firm yet fully cooked.

  • This goal should be achieved in about 15-20 minutes but if you find that vegetables are sticking to the pan, sprinkle some water again.

The Final Ta-da

  • Garnish with the 1/4 cup chopped cilantro and serve hot or at room temperature

  • Accompany with roti or paratha or layer over white rice, brown rice, wild rice, or quinoa and drizzle with yogurt sauce made from plain yogurt whisked with salt, red chile powder and cumin powder.