Cauliflower and potato curry or aloo gobi, is a savoury vegetarian dish. This Indian dish is simmered with flavourful spices and fresh ingredients.


  • ¼ cup vegetable oil
  • 1 onion, grated
  • ¼ cup fresh coriander, chopped
  • 1 green chilli, slit lengthwise
  • 1 cauliflower, cut into florets
  • 3 large potatoes, peeled and cut into even pieces
  • 5 low acid (jam) tomatoes, grated
  • 1 teaspoon ginger and garlic paste
  • 2 teaspoons turmeric
  • Salt to taste
  • 3ml cumin seeds
  • 1 teaspoon garam masala
  • ½ teaspoon chilli powder
  • A pinch of asafoetida powder


  1. Thoroughly wash the cauliflower florets and potatoes pieces and steam until tender. Drain the water from the florets and potatoes and set aside.
  2. In a large pot heat the oil and add in half the quantity of the onions, turmeric powder and cumin seeds. Allow the mixture to simmer until the onions turn a brown colour.
  3. Stir in the chilli powder and asafoetida powder. Simmer for a few seconds then add in the ginger and garlic paste. Mix well.
  4. Stir in the green chilli, grated tomato and the remainder of the onions. Allow the mixture to fry until the tomatoes and onions have completely blended in.
  5. Add in the steamed cauliflower florets and potatoes. A little water can be added if the curry begins to stick at the base of the pot.
  6. Add in the salt. Cover and cook the curry until the potatoes and cauliflower have softened.
  7. Add in the garam masala.
  8. Garnish the curry with freshly chopped coriander.

Serve the curried cauliflower florets and potato hot with rice or roti