Aloo Gobi ~ A dry Indian curry of Cauliflower, Potato & Peas

January 14, 2013

Author Notes: A delicious side dish of spiced cauliflower, potatoes and peas. Serve alongside any curry dish. Preena

Serves: 2-4


  • 2 medium potatoes, peeled and cubed
  • 1/2 medium cauliflower, cut into florets
  • 1 cup peas
  • 2 tablespoons oil
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon Arvinda's Madras Masala
  • 1 teaspoon salt
  • 1/4 cup cilantro, finely chopped, to garnish
  • 1/2 teaspoon Arvinda's Garam Masala, to garnish (optional)
In This Recipe


  1. Heat oil in large pot on medium heat. Add mustard and cumin seeds. Fry until they sizzle and mustard seeds pop.
  2. Add potatoes, cauliflower and peas. Sprinkle in Arvinda’s Madras Masala and salt. Mix.
  3. Cover pot and cook on low heat until potatoes are tender and cooked. Remove in a serving dish and garnish with Arvinda’s Garam Masala and cilantro. Serve with another Indian curry, flatbread and rice.

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