Simple and Delicious
Potatoes and cauliflower are a perfect match for each other and can be found together in dishes all across India. This cauliflower potato curry—aloo gobi—is comfort food at it’s best and pairs with anything you are cooking. Or comforting all by itself with some raita, pickle, and bread. It makes an everyday meal for breakfast, lunch, dinner. Aloo gobi is also perfect for when you need to bring something to a potluck because it is a real crowd pleaser.
Cauliflower Potato Curry
This recipe for roasted cauliflower potato curry is based on Priya Krishna’s version in her new cookbook “Indian-ish: Recipes and Antics from a Modern American Family.” I love this cookbook and highly recommend it. Ms. Krishna’s aloo gobi is minimalist, modern and crave-able. I’ve tweaked the recipe here and there as I am wont to do.
Oh, and by the way—This recipe is one of the top 20 dishes that are Indian favorites. Take a look!
See the Notes below before you cook.
Cauliflower Potato Curry (Aloo Gobi)
- 3 tablespoons neutral oil ~ I prefer avocado oil, or oil of your choice
- 2 medium potatoes ~ Peeled and cut into 3/4-inch (2 cm) cubes
- 1 small head of cauliflower ~ 1 pound cut into florets, 4 cups
- 2 teaspoons ghee or oil ~ Make ghee or buy
- 1 teaspoon cumin seeds
- 1 cup onion ~ Finely chopped
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons ginger garlic paste ~ Buy or make ginger garlic paste
- 1/2 teaspoon fine sea or table salt
- 1 pinch Kashmiri ground red chili ~ Substitutions and more to taste
- 1 pinch asafetida (hing), optional
- 1 tablespoon lemon juice
- 2 tablespoons cilantro ~ Chopped, for garnishing
- Gather your ingredients.
- Preheat oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Put potatoes and cauliflower on a baking sheet and mix with 3 tablespoons of oil. Spread out evenly and roast for 12 minutes, stir and then roast for another 10 to 12 minutes, or until browned but still slightly crisp. Set aside to cool.
- While the vegetables are roasting, add ghee or oil to a large sauté pan or wok over medium-high heat. When the pan is hot, add the cumin seeds and cook just until they turn a darker shade of brown, about 30 seconds to a minute.
- Reduce heat to medium and stir in the turmeric, and then add the onions and cook until soft and translucent; about 5 to 7 minutes. Add a bit of water if the onions are sticking.
- Add the ginger garlic paste, salt, chili powder, and asafetida (if using), and cook for another minute. Stir in the cauliflower and potatoes, mixing gently to coat with the onions and spices. Turn the heat to low; cook uncovered for 5 to 6 minutes more, or until the vegetables are tender but not mushy, stirring occasionally. If the mixture is sticking to be bottom of the pan, add a tablespoon or two of water.
- Remove from the heat and add lemon juice. Stir to combine, and taste for salt, chili, and acid. Garnish with cilantro and serve.
- Traditionally for cauliflower potato curry, the potato and cauliflower are either blanched before adding to the curry, or they are cooked in the tomato sauce. This process takes longer than I have the patience for and requires attention at the stove. Roasting the vegetables in the oven only requires one stir in the middle of the cooking time, otherwise, it is is hands-off, and roasting lends the vegetables flavorful, toasted notes—a win-win.