Aloo Gobi (Cauliflower with Potatoes)


Cauliflower is part of the cabbage family and has some very good health benefits.  Did you know Cauliflower is very high in Vitamin C and Vitamin K.

You will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.

Cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system.

That is why Vitamin C and K are very important for our body. Also if we fail to give our body’s detox system adequate nutritional support, yet continue to expose ourselves to unwanted toxins through our lifestyle and our dietary choices, we can place our bodies at increased risk of toxin-related damage that can eventually increase our cells’ risk of becoming cancerous.

Are these enough reasons for you to try out my Cauliflower/Gobi recipe and bring it into your diet plan?  It takes just 30 minutes to try this new recipe out.  Make a difference in your eating habits.

Aloo Gobi Recipe

Aloo Gobi

Aloo Gobi

Time to Prepare : 30 minutes

Serving Size: 4 people


  • 2  teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 2 tablespoons olive oil
  • 2 dry red chilies
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets and washed
  • 1 potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  • 1 teaspoon salt (add more according to taste)
  • 1 teaspoon ground cumin seeds
  • 2 tablespoons freshly minced cilantro leaves, to garnish
  • ¼ teaspoon of garam masala
  • ¼ cup of water


In a large pot, heat the oil over medium-high heat then add the cumin seeds and wait until they’re done spluttering.

Add the ginger and stir for 30 seconds.

Add the cauliflower and potatoes, stirring to coat the vegetables with the ginger.

Add salt, ground cumin, ground coriander, dry chilies, and turmeric and stir well so that the cauliflower is nicely coated with the spices.

Cover and cook over medium heat 10 to 15 minutes. If you notice that the cauliflower is sticking to the pot then add ¼ cup of water and stir the vegetables gently.  Then cover the pot and let it cook on a lower heat. Remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5/10 minutes.

If you are able to easily break the cauliflower with a fork then you know Cauliflower is cooked.

Garnish with cilantro and sprinkle garam masala over the Gobi and serve.

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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