Food & Wine

What's This?
Serving size 4
Total Time

This is a light, fresh-tasting version of the amply seasoned classic Indian dish of potatoes and cauliflower.


2 Tbsp canola oil3 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch pieces1 small head of cauliflower (1 pound), cut into 1-inch florets3 large garlic cloves, minced2 tsp finely grated peeled fresh ginger½ tsp cumin seed½ tsp brown mustard seed½ tsp ground coriander12 curry leaves (optional) kosher salt freshly ground pepper1 large tomato, chopped⅓ cup frozen peas, thawed1 Tbsp unsalted butter chopped cilantro, for garnish


  1. In a large skillet, heat the oil. Add the potatoes and cauliflower and cook over moderate heat, stirring, until golden in spots, 7 to 8 minutes. Stir in the garlic, ginger, cumin seeds, mustard seeds, coriander and curry leaves and cook until fragrant, 1 minute. Season with salt and pepper and add 1 1/2 cups of water. Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Stir in the tomato, peas and butter and cook for 2 minutes longer. Transfer the aloo gobi to a platter, garnish with the cilantro and serve.

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Recipe Credit: Kay Chun
Image Credit: Chris Court

Tags: Dinner, Healthy, Vegetarian, Potato, Cauliflower, Indian, Quick

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