Make Ahead

Mom's Aloo Gobhi

October  7, 2010
1 Ratings
Photo by Mark Weinberg
  • Serves 4
Author Notes

For a very long time, this was the only way mom could make me eat any cauliflower (I hated it in everything else). It's a simple Indian recipe (aloo—potatoes, gobhi—cauliflower), part of a homely, everyday meal. It is in fact so humble that we take it for granted—when I called mom up to confirm the recipe, she asked me: "Are you sure this is the recipe you want? I have a new biryani recipe..." You can find all the ingredients easily at any Indian store. Like many Indian dishes, you can make it ahead of time—serve hot with chapatis. —Heena

Test Kitchen Notes

Heena's aloo gobhi is warming and delicious. The cauliflower and potato all steam together nicely, as the well-balanced cocktail of spices seep in. The perfect finishing touch would be a dollop of yogurt or raita. - Kristen —The Editors

What You'll Need
  • 1 tablespoon oil
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon whole cumin seeds
  • 4 to 5 fresh curry leaves
  • 1 medium onion, finely chopped
  • 1 small cauliflower, chopped and separated into florets
  • 2 medium potatoes, diced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon (or as per taste) red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • Salt and pepper, to taste
  • 2 tablespoons fresh coriander leaves, chopped
  1. Heat the oil in a slightly heavy-bottomed pan. (In India, we use something called a kadhai, shaped similar to a wok.) Add the mustard, cumin seeds, and curry leaves. (Careful as they will sputter.) Saute for half a minute.
  2. Add the chopped onions and saute over medium heat till they are translucent.
  3. Add the cauliflower, potatoes, turmeric, chilli, and coriander powder and mix well. Cover and cook over low heat so that the vegetables cook in their own steam. Stir from time to time.
  4. After about ten minutes, add garam masala powder, salt, and pepper and mix well. Cover and cook till the vegetables are completely tender, another 10 to 15 mins. (Check as this sometimes varies depending on the type of potatoes.)
  5. Serve hot garnished with the coriander leaves.

See what other Food52ers are saying.

  • Evelyn Foo
    Evelyn Foo
  • Michelle Berube
    Michelle Berube
  • monkeymom
  • mrslarkin
  • Heena

8 Reviews

Kristen S. September 10, 2018
I gave it a go without the curry leaves and it was still fantastic. I'll seek the curry leaves out now for my next batch. But I wouldn't let that ingredient stop you from preparing this!
Evelyn F. September 7, 2018
Can you substitute anything else if I can't get either dried or fresh curry leaves?
Michelle B. February 5, 2018
I love aloo gobhi. I have some leftover in my fridge now but it will not last long. I cannot wait to try your Mom's recipe.
monkeymom October 7, 2010
I love getting recipes from moms! Thank you for sharing this.
mrslarkin October 7, 2010
Yum! This sounds like comfort food! I will look for curry leaves for sure!
Heena October 7, 2010
It definitely is! The fresh curry leaves add a different dimension - you can use dried ones in a pinch, but as with all herbs, the flavor and aroma will not be the same.
Heena October 7, 2010
P.S. I promise to get that biryani recipe from mom soon.
katallred September 7, 2018
Yes please!!!