Aaloo Ghobi

Bikramjits.Kitchen's picture

Oct. 25, 2013

A delicious dry curry with potato, cauliflower florets and a blend of Indian spices.


Vegetable oil 2 Teaspoon
Onion 1 Large , chopped
Fresh coriander 1/4 Cup (4 tbs) , roughly chopped (separated into stalks and leaves)
Green chili 1 , chopped
Cauliflower florets 120 Gram
Diced potato 120 Gram
Tomato 1/2
Garlic clove 3 , chopped finely
Turmeric powder 1/4 Teaspoon
Cumin seeds 1 Teaspoon
Red chili powder 1/2 Teaspoon
Ginger 1/2 Inch , grated
Water 150 Milliliter
Garam masala powder 2 Teaspoon
Salt To Taste
For garnishing
Julienned ginger 1 Teaspoon (as needed)



1. Place a pan on flame and heat vegetable oil. Add cumin seeds. Let splutter then add chopped onion.

2. Stir in turmeric powder, green chili, fresh coriander, and red chili powder.

3. Add chopped tomato and stir fry. Pour water (50 ml) to retain the softness of tomatoes.

4. Add garlic, grated ginger and mix thoroughly. Pour water (100 ml) if required (Ensuring that the mixture doesn't stick to the pan).

5. Stir in cauliflower, potatoes and coat well with the curry sauce. Cover and allow it to cook for 20 minutes or until potatoes are cooked.

6. Season with garam masala powder and salt to taste. Stir well.


7. Garnish it with ginger julienne. Serve hot

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 227Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat %

Trans Fat 0 g


Sodium 381 mg15.88%

Total Carbohydrates 38 g12.7%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet