Aloo Ghobi Recipe


  • 6 tablespoons vegetable oil
  • 1 1/2 pounds white potatoes, par-boiled and cooled*
  • 1 medium head cauliflower, cut into florets
  • 1 medium onion, minced
  • 1 2-inch piece ginger, grated
  • 1 cup canned chopped tomatoes, undrained**
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • ~ cilantro, chopped
  • *Select firm white potatoes or Yukon Gold for this dish. Do not use idaho potatoes, which will become mushy.


This Comforting Concoction Of Potatoes And Cauliflower Is One Of My All-time Favorite Indian Dishes. Parboiling The Potatoes Ahead Of Time Ensures That Both The Potatoes And The Cauliflower Are Perfectly Tender—not Mushy—in The Finished Dish.

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