Aloo Gobi

Aloo Gobi - Spiced Potato and Cauliflower 

If we are going to have a battle between Aloo Gajar and Aloo Gobi its only fair I post the recipe for this also, another simple and classic subji I grew up eating. Way before cauliflower became cool this was a great way to add lots of flavour to the vegetable. My favourite way to eat this is with a plain flaky paratha and knob of  salted butter in the middle.


2 tbsp Rapeseed Oil
1 1/2 tsp Cumin seeds
4 cloves of Garlic minced
1 inch of Ginger grated
1 Green Chilli finely sliced
Salt to taste
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Black Pepper
2 tsp Ground Cumin
2 tsp Ground Coriander
1 Cauliflower cut into florets and green parts finely sliced
3 Small Charlotte Potatoes/1 Large cut into long slices
1 tbsp Dried Methi
1/4 cup of water


1. Heat oil in a pan and add in cumin seeds.

2.Add in garlic and cook for 3 minutes.

3. Add in ginger and chilli and cook for 2 minutes.

4. Add in spices and a dash of water to cook them out.

5. Add in cauliflower florets, greens and potatoes.

6. Add in water, stir well.

7. Cook for 10 minutes of a medium heat.

8. Add in dried methi and put the lid on a low heat for futher 10 -15 minutes until soft and cooked through.