Indian Potatoes with Cauliflower - Aloo Gobi

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“The taste of the cauliflower varies from the potatoes in this brightly colored, tasty dish. Makes an excellent vegetarian main dish.”

Ingredients Nutrition


  1. Steam cauliflower until tender; set aside.
  2. Peel potatoes; chop into 1/2" cubes.
  3. Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
  4. Add onions to pan and cook until onions are tender.
  5. Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
  6. Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
  7. When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
  8. Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
  9. Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
  10. Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
  11. Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.

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