• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dish

    Indian Aloo Gobi (Spiced Potatoes and Cauliflower)

    April 26, 2018 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country.  Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.

    Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up!  Indian Aloo Gobi is a hearty vegetarian dish made in the dry style that is sure to please.

    Indian aloo gobi

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Print Pin
    5 from 2 votes

    Indian Aloo Gobi (Spiced Cauliflower and Potatoes)

    A delicious little spiced up side dish you will love.
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 172kcal
    Author International Cuisine

    Ingredients

    • 5 to 6 medium potatoes sliced in wedges
    • 1 medium cauliflower cut into florets and rinsed
    • 1.5 to 2 inches ginger chopped
    • ½ tsp turmeric powder
    • 1 tsp red chili powder
    • ½ tsp garam masala powder
    • 4 tbsp oil or ghee
    • salt to taste

    Instructions

    • In a kadai or thick bottomed pan like a wok, heat oil or ghee.
    • Lower the flame and add the potato wedges.
    • Stir the potatoes well and saute them on a low flame or simmer for 6 to 7 minutes. stir a couple of times while sauteing them.
    • Add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
    • Add chopped ginger. stir again very well.
    • Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
    • Stir again so that the spices are mixed uniformly and the veggies are coated evenly.
    • Cover the pan with the lid, tightly.
    • Simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
    • Occasionally, remove the lid and stir the aloo gobi well. cover and then again continue to cook. Do not add any water.
    • Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
    • Serve aloo gobi with yogurt and/or naan bread.

    Nutrition

    Calories: 172kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 55mg | Potassium: 454mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

     

    More India

    • Indian Bhindi Masala Dry Fry (Spicy Fried Okra)
    • Indian Paneer (cheese)
    • Indian Mango Lassi (Mango Smoothie)
    • Indian Chicken Butter Masala-Murgh Makhani
    • Facebook
    • Twitter

    Filed Under: India, Recipes, Side Dish, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved