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  • Writer's pictureCheyenne

Aloo Gobi


1 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

1 onion, finely chopped

1 tbsp garlic paste

½ tbsp ginger paste

Salt, to taste

1 green chili, chopped

2 tomatoes, chopped

1 cup cauliflower, bite size

1 potato, cubed and par-boiled

1 cup water (if needed)

2 tbsp cilantro, chopped


  1. Heat 1 tbsp oil over medium heat

  2. Once hot, add mustard and cumin seeds

  3. Once seeds are crackling, add onion.

  4. When onions are about halfway cooked, add ginger garlic paste and green chili

  5. Cook until onions are translucent, then add chopped tomatoes and stir

  6. Add salt to tomatoes and cook until pulpy, about 5 minutes

  7. If dry, add about ½ cup water

  8. Toss in cauliflower and boiled potatoes, stir

  9. To prevent sticking, add another ½ cup water if required

  10. Cover and cook about 6 minutes, or until vegetables are tender

  11. Garnish with chopped cilantro

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