Potatoes and cauliflower are two of my favourite vegetables at the moment, so I decided to give them a whirl in the Indian classic dish that combines the two, aloo ghobi. This is a dryish vegetable dish. The partly steamed vegetables are finished in the sauce, which cooks away to almost nothing, just flavoring and coating the vegetables.

Aloo Ghobi [Vegan, Gluten-Free]

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  • 3 medium potatoes, cut into bite size pieces
  • 1/2 medium-sized head of cauliflower broken into small florets
  • 3/4 cup frozen peas
  • 2 tablespoons oil
  • 1 large onion, diced
  • 1 teaspoon turmeric powder
  • 1/2 to 1-inch knob of ginger, finely grated
  • 6 cloves of garlic crushed
  • 10 ounces tomato purée or 2-3 large diced fresh tomatoes
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground red chili (more or less to taste)
  • Salt
  • Fresh cilantro, for garnish


  1. Heat the oil in a large pan
  2. Add the turmeric and onions and saute for 5 minutes
  3. Add the ginger and garlic and continue to saute for another 2 minutes
  4. Add the tomato, mix and cook until the sauce reduces to a thickish paste.
  5. Steam the potato for 5 minutes and then add the cauliflower and steam for another 3 minutes. Both should be almost done.
  6. Add the ground coriander, garam masala, chile and cumin to the tomato sauce.
  7. Add the potatoes, cauliflower and peas and mix gently to coat all the veg completely.
  8. Season with salt to taste.
  9. Cover and cook until the vegetables are just tender.
  10. Garnish with fresh cilantro.

Nutritional Information

Total Calories: 1059 | Total Carbs: 179 g | Total Fat: 28 g | Total Protein: 31 g | Total Sodium: 322 g | Total Sugar: 27 g Per Serving: Calories: 265 | Carbs: 45 g | Fat: 7 g | Protein: 8 g | Sodium: 81 mg | Sugar: 9 g Calculation not including salt to taste or cilantro. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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