Dinner / Indian
Cauliflower Potato Aloo Gobi
Cauliflower and potatoes cook in a tomato-spice base until tender. Add the cauliflower after the potatoes so both keep their shape.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a wide covered pan. Cook onion for 6 minutes, then add garlic, ginger, cumin and turmeric for 1 minute.
Add tomatoes and salt and cook for 5 minutes until saucy.
Stir in potatoes and 100 ml water. Cover and simmer for 10 minutes.
Add cauliflower and cook covered for 10–12 minutes until both vegetables are tender. Uncover to evaporate excess liquid, then stir in garam masala and cilantro.
0 of 4 steps complete
A little kitchen know-how
- Add cauliflower after the potatoes so it holds its shape.
Make it yours & keep it well
Add 250 g cooked chickpeas at the end for a bean variation.
Storage: Refrigerate for 3 days and reheat in a covered pan until hot.
Estimated nutrition per serving
290 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days and reheat in a covered pan until hot.
Can I adapt this plant-based recipe?
Add 250 g cooked chickpeas at the end for a bean variation.
Keep the good food coming.
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