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Aloo Gobi (Indian Spiced Cauliflower)

Recipe inspired by Manjula's Kitchen
Author: Samantha Ferraro


  • 1 head of cauliflower cut into florets and hard stems removed
  • 2 cup of white or red potatoes cut into 1/2 in wedges
  • 1/2 in ginger peeled and grated
  • 2 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 2 dried bay leaves
  • 1 jalapeno seeds removed and cut into thin strips
  • 6 Tb water divided
  • Olive oil for drizzling
  • Salt and pepper to taste


  • If you haven't already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
  • In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
  • In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
  • Add spice mixture, bring to a simmer and reduce.
  • Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
  • When done, garnish with fresh cilantro.