Aloo Gobi - Cauliflower and Potatoes

Total Time
15 mins
30 mins

An Indian Classic

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  1. Heat the oil in a large 12 to 14 inch skillet.
  2. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
  3. Stir once and add the cauliflower and potatoes.
  4. Stir lightly until coated with spices and oil.
  5. Turn heat down to medium.
  6. Add turmeric, ground coriander, salt and pepper.
  7. Sauté for 8–10 minutes.
  8. Add ¼ cup water and cover immediately.
  9. Turn heat very low and steam vegetables for 7-10 minutes (until tender).
  10. Sprinkle the garam masala over the vegetables, stir once and serve.
Most Helpful

5 5

Thanks so much for this recipe - it is a firm favorite at our house. Last time I made it, I gave the diced potatoes a quick blast in the microwave (1or 2 minutes), dried them off slightly, then added them to the rest of the ingredients as usual. I found this reduced the cooking time required considerably. I have always made the recipe exactly as written but will now try including some other (green) veg as it seems such a versatile and flexible dish. Thanks again.

5 5

Wow!! This was amazing! I've been on an Indian food kick and this totally hit the spot. I didn't have fenugreek or fennel so I added a little extra curry powder. I ended up have quite a bit extra and it made great leftovers.

5 5

Been making this for a year now and this is the best recipe for Aloo Gobi. Thanks for posting!