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Aloo Gobi Sabzi

Potato and Cauliflower cooked in simple spices with tomatoes

Course Main Course
Cuisine Pakistani
Keyword Aaloo Gobi, Gobhi Aaloo
Author Sarah - Flour & Spice


  • 1/4 cup oil
  • 1 tsp cumin seeds
  • 1/2 cup onion, finely diced
  • 3 cups potatoes diced into 2 cm pieces
  • 2 cups cauliflower (half a small one)
  • 2-3 chopped tomatoes
  • 5-6 cloves garlic or 1 tsp garlic paste
  • 1/2 tsp ginger paste of freshly grated ginger
  • 1 tsp red chili powder
  • 1/3 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 3/4 tsp salt (minimum)

Finishing Touches

  • 3 tbsp chopped cilantro
  • 3 sliced green chilies (or adjust to taste)
  • a squeeze of lemon juice


  1. Heat oil in a saute pan and add the cumin seeds, cook for 30 seconds

  2. Add your onions and cook on medium high heat till the edges start to turn golden

  3. Reduce the heat a little and add the ginger and garlic

  4. Saute for a 30 seconds and add the 3/4 tsp salt and spices. If they start to stick immediately add a small splash of water

  5. Now in go your tomatoes, mix them with your spice base and cook on medium high heat stirring often until the excess water sautes out and you are left with a rich spice paste with oil rising above it (i..e bhunna)

  6. Stir in your potatoes and cover the dish. Let them sit on medium high heat for a minute then turn the heat down and cook for 15-20 minutes or until the potatoes will break with mild pressure but are not totally soft.

  7. Add the cauliflower, mix well and keep medium low heat until cooked through. This depends on how big your florets are. It usually takes me 15 minutes.

  8. If at any point the veggies start to stick/burn add a tiny splash of water but not too much.

  9. When the vegetables are cooked through taste a piece of cauliflower and potato together and adjust seasoning (I always add more salt at this stage)

  10. Turn the stove off, top with the garnishes and cover for a minute or so to infuse aromas. Eat with chapati or naan.