Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi (Potato and Cauliflower Curry)


  • 3 medium potatoes, peeled and cubed
  • 1 medium cauliflower, chopped into small florets
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • Salt, to taste
  • Fresh cilantro, for garnish


  1. In a large skillet or wok, heat the oil over medium-high heat.
  2. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
  3. Add the garlic, ginger, and spices, and stir to combine.
  4. Add the potatoes and cauliflower to the pan and stir to coat them in the spice mixture.
  5. Add the water and bring the mixture to a boil. Reduce the heat to low and cover the pan.
  6. Simmer the curry for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
  7. Season with salt to taste, and garnish with fresh cilantro before serving.

Aloo Gobi is a delicious and satisfying dish that pairs well with rice, naan bread, or other Indian accompaniments. It's also a great option for vegetarians or anyone looking for a meatless meal.