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Indian-Spiced Cauliflower and Potatoes (Aloo Gobi)

Indian-Spiced Cauliflower and Potatoes (Aloo Gobi)

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 4 servings


  • 3 yukon gold potatoes
  • 12 oz fresh cauliflower, trimmed (1 1/4 lb head untrimmed)
  • 1 inch piece fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 tablespoon ground coriander
  • 2 tablespoons sunflower oil
  • 1 cup water
  • 1/3 cup chopped fresh cilantro


1. Peel the potatoes and cut into 1⁄2-inch cubes. Divide the cauliflower into small florets. Peel the ginger and grate finely over a bowl. Mix in the pepper flakes, garlic, cumin, turmeric, coriander, oil and salt (in moderation).
2. Heat the oil in a frying pan over low heat and fry the spice paste for 5 min. Add the potato and cauliflower and cook over medium heat for 3 minutes, stirring occasionally. Add water, stir to combine and then simmer, covered, over low heat 15 minutes.
3. Divide the aloo gobi among 4 plates and sprinkle with cilantro.


159 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 46mg sodium, 21g carbohydrate, 5g fiber, 3g sugar, 4g protein