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Indian Alu Gobi: Curried Potatoes and Cauliflower With Green Peas

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Comforting and classic, this is recipe is something that has many fans, it is perfect for family nights.

It is also good for company. The soft absorbent potatoes blend wonderfully with the mild and slightly crunchy mellow taste of the cauliflower. This is a well tested duo in Indian cooking that has met the test of both taste and appearance.

This particular version is a North Indian variation and has a nice thick soft sauce.

Indian Alu Gobi: Curried Potatoes and Cauliflower With Green Peas

This Recipe is :

Dairy Free Vegan





Cook Time



  • 1/4 cup of oil
  • 1 teaspoon cumin seeds
  • 1 medium red onion, cut into a dice
  • 2 teaspoons minced ginger
  • 3 yukon gold potatoes, peeled and cut into eights
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 1/2 teaspoons salt
  • 1 head of cauliflower, cut into small pieces
  • 3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes)
  • 1/2 cup green peas
  • 2 tablespoons finely chopped cilantro


  1. In a heavy bottomed pot, heat the oil on medium heat for about 1 minute and add the cumin seeds and wait till they sizzle.
  2. In about 20 seconds, add in the onions and the ginger and sautee lightly for about 4 minutes, until the onions are soft and beginning to turn pale golden.
  3. Add the potatoes, turmeric, cumin, coriander, red chili powder and the salt and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.
  4. Turn the heat to low and cover and cook for about 6-7 minutes until the potatoes are about half way done.
  5. Add in the cauliflower and tomatoes and mix well. Increase the heat to medium and bring the mixture to a steady simmer.
  6. Cover and cook the curry undisturbed for about 15 minutes. Remove the cover and stir well.
  7. Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
  8. Turn off the heat and mix well.
  9. Garnish with cilantro and serve.






Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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12 comments on “Indian Alu Gobi: Curried Potatoes and Cauliflower With Green Peas”

Click to add comment
Charlene Blankenship
4 Years Ago

Looks good!!

Sam Holm
4 Years Ago

Derek Beyer

Kim Marr
4 Years Ago


Patrice Lenhoff Anita
4 Years Ago

Sounds delicious, thank you...

Ani-Palmo Rybicki
4 Years Ago

Yes, please!

Amy Browning
4 Years Ago

Wowza, that's too much oil for us. A tablespoon should suffice.

Lars Börje Gustavsson
4 Years Ago

2 stora älgbiffar i mitten, ok

Sharon Brooks
4 Years Ago

yum.... sub olive oil with coconut oil and no peas please.

James Yule
4 Years Ago

Looks tasty.

Potato Strong
4 Years Ago

Yummy. Skip the oil though, tons of calories and it impairs endothelial function (you know the arteries that keep you alive). :) http://www.happyhealthylonglife.com/happy_healthy_long_life/2008/07/im-going-to-miss-my-olive-oil---who-knew-it-wasnt-so-healthy-after-all-drs-esselstyn-ornish-vogel-rudel-did.html


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