Gobi Aloo: Potato and Cauliflower Curry

    35 minutes

    An easy but tasty vegetarian curry. Sometimes I add canned tomatoes with the potatoes if I have them.

    314 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon crushed garlic
    • 1 teaspoon chopped fresh ginger
    • 2 medium potatoes, peeled and cut into cubes
    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
    • 1 teaspoon ground cumin
    • ½ teaspoon garam masala
    • salt to taste
    • 450g cauliflower, cut into florets
    • 1 teaspoon chopped fresh coriander

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a medium frypan over medium heat. Stir in the cumin seeds, garlic and ginger. Cook for about 1 minute until garlic is lightly browned.
    2. Add the potatoes then the turmeric, paprika, cumin, garam masala, and salt. Cover and cook for 5 to 7 minutes, stirring occasionally.
    3. Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes or until potatoes and cauliflower are tender.

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    Reviews in English (187)


    Altered ingredient amounts. It's a nice easy curry. I added one chopped tomato before adding the cauliflower, some water and a handful of frozen peas.  -  06 Sep 2010


    Altered ingredient amounts. The recipe is too dry. Added a can of crushed tomatoes. Also dobled up on the spices  -  21 Mar 2010


    Altered ingredient amounts. I added mustard seeds with cummin seeds, didnt have cumin powder, and I also added cubes of pumpkin- they definitely needed at least another 10-15 minutes cooking te before adding cauliflower... And since I didnt feel like tomato based today I added a few sprinkles of water after adding cauliflower so that it would also be coated and absorb the spices It looks fantastic!!! Yummo  -  12 Feb 2011