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Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MEDHALEE

MEDHALEE

This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
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Reviews

MEDHALEE
56

MEDHALEE

12/31/2003

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!

THERESA WOLF
19

THERESA WOLF

5/12/2003

Fantastic recipe. To thicken the sauce, pureed poatoes may be added along with the potatoe cubes. I have found this gives the dish a more authentic flair.

andrewfairley
18

andrewfairley

1/22/2006

Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.

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