Aloo Gobi – A Comforting One Pot Dish 

Aloo Gobi is a delicious Indian dish made with potatoes and cauliflower usually served with some yogurt (plant-based to make it vegan) and naan bread. Not only is it super delicious it is also easy to make and only requires one pot. It is a perfect fall and winter dish.

I wanted to post this recipe for a while but encountered some technical difficulties, where I could not access my photographs without everything shutting down. Hopefully that is now over and I can post regularly again. Photographs certainly help when making a dish and I didn’t want to go without one. The photo is from the first time making it and I actually made it multiple times since, tweaking it a little here and there. It is a great dish that you can make mild or spicy depending on your personal preference. You can make it with fresh ingredients or some leftover potatoes and frozen cauliflower. I even made it with wok noodles once, when I had way too much cauliflower and it was delicious. This dish is very versatile and if you like Indian food then you will love this.

Aloo Gobi

Yield: 4 portions Difficulty: 1/5 Time: about 35 minutes*


  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, grated
  • 1 tsp ginger, grated
  • 1 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tsp chili powder or paste (optional, for a spicier dish)
  • salt 
  • pepper
  • 4 medium potatoes, cubed 
  • 1 cauliflower, cut into florets (or frozen)
  • fresh cilantro or parsley
  • yogurt
  • naan or flatbread


  1. In a high-walled sauté pan let the oil get hot and sauté the onions with a sprinkle of salt until golden brown. Add splashes of water to keep the onions from burning as necessary.
  2. Add the garlic, ginger, tomato paste, curry powder and chili and roast everything for about two minutes. everything should be fragrant but not burnt. Season with some salt.
  3. Add the cubed potatoes and mix everything together. Cover it with water and let it come to a boil. 
  4. When the potatoes are almost fully cooked add the cauliflower florets for about three to five minutes (depends on the size of the florets). 
  5. Season to taste with salt and pepper. Add some fresh cilantro or parsley and serve with some yogurt and naan. 

*You can also make it with some leftover boiled potatoes, which you can add with the cauliflower as they just have to get hot as the cauliflower cooks. Add less water, especially when using frozen cauliflower.

Well, there you have an easy and delicious recipe for Aloo Gobi. It is a very comforting and warming dish especially in the cold winter months. I swear here we just skipped fall and went straight for winter, as I am typing with fingerless gloves and a heating pad. Cauliflower also seems to be on sale constantly, which is great. Anyway, I hope you enjoyed this recipe and have  a great day. Stay warm!     

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