Gobhi Aloo Curry

December 9, 2008

Cooking time – 30-35 minutes
Serves – 4 people


1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required

Gobhi aloo curry

Gobhi aloo curry


  1. Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
  2. Heat the oil in the same pan on a medium flame and add the cumin seeds,hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion.Fry till they are translucent and slightly brown.
  3. Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
  4. Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
  5. On a low flame add the prepared cauliflower and potatoes and stir to mix .
  6. Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
  7. Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
  8. Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

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