Aloo Gobi

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

81 Ratings
Directions for: Aloo Gobi


2 Tbsp homemade ghee, or vegetable oil

3 Tbsp cumin seeds

2 onions, peeled and cut into large chunks

2 Tbsp curry powder

1 green chili, sliced thinly

1 heads cauliflower, cut into large florets

3 potatoes, washed and cut into large chunks

Salt to taste


1. Heat a large pot over medium-high heat and add ghee. When it's hot, add the cumin seeds and toast for a few minutes, until it is very aromatic. Add onions, curry powder, chili and stir well. Continue to cook and stir until onions are soft. Add cauliflower and begin to brown slightly. Layer potatoes on top of cauliflower and season with salt. Cover with a tight fitting lid and cook until potatoes are tender and cauliflower is brown and tender, about 20 minutes.

See more: Side, Vegetables, Saute, Potatoes, Indian, Pepper, Dinner

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