Aloo Gobi

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This version of Aloo Gobi uses mustard seeds to give it a kick.
  • PREP TIME: 15 mins
  • COOK TIME: 45 mins
  • SERVINGS: 4 persons
Aloo Gobi


  • 1 small cauliflower
  • 2 potatoes, chopped into squares
  • 2 tablespoon mustard oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 medium tomatoes, peeled & chopped
  • 1 tablespoon ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 chilli, finely chopped
  • 1 teaspoon dried fenugreek
  • 1 teaspoon garam masala
  • Handful chopped fresh coriander


  • 1. Cut the cauliflower florets, wash them and then drain. Leave to dry.
  • 2. Heat the oil in a pot or karahi and add the mustard seeds. Once they splutter, add the cumin seeds. Saute for 15 – 30 seconds.
  • 3. Add garlic and sauté for a minute till garlic is light golden.
  • 4. Add onions and sauté for about ten minutes till onions are translucent and light golden from edges.
  • 5. Once onions are light golden, add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
  • 6. Cook for 10-15 minutes stirring occasionally until tomatoes are tender. Mash them with the spoon so it creates a thick chunky sauce.
  • 7. Reduce heat to low. Add potatoes and cover the lid. Cook for 10 minutes, stirring occasionally.
  • 8. Add the cauliflower florets, give it a stir then close the lid again. Reduce heat to simmer and leave to cook for 20 – 25 minutes till tender. Stir once or twice and add a little bit of water if you feel the vegetables are sticking to the bottom of the pan.
  • 9. Garnish with garam masala and fresh coriander before serving.


Photo Credits: Ristoranteindianoashoka
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