A very common dish in most north Indian households, Aloo Gobhi [literally 'Potatoes and Cauliflower'] goes well on its own with rotis or with rice and dal.
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Method:
- Dice potatoes, finely chop onion, cut cauliflower into 1″ florets
- Heat oil, put in the cumin seed. Follow with the turmeric, salt and chili powder
- Add onions. Fry till beginning to brown.
- Add potatoes. Coat with mixture in pan.
- Cook covered on low flame till nearly tender.
- Add cauliflower. Cook covered on low flame till tender. If you have problems with food sticking in the pan, add a tablespoon or two of water and cover again. It will be gone by the time you serve, will prevent sticking and the steam will help cook the cauliflower faster.
- Personally, I like adding a dollop of butter. You could skip this step.
- Add chopped, fresh coriander, adjust seasoning and toss.
- Sid
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I can eat it anytime, its ma fav.
But, im not sure if there is onion ever used in Aloo Gobi?
Does my mother, adds onion too? Never noticed.
Honestly, I really don’t know much about everyday Indian cooking, in terms of what should or shouldnt be – I only know how to recreate a taste I remember or create a taste I have in my mind – and onions helped to do that.