Chickpea Aloo Gobi (Cauliflower & Potato Curry)

Indian Food… we LOVE it! How could you not? It’s so flavorful, you’re allowed to eat with your hands by putting most of your dish on a yummy flat piece of bread (naan) and it almost always makes great leftovers! This is one of our favorite Indian dishes, I make a ton of them and this one is in the top 3! It’s really cheap and easy to make plus kids love it!

Cauliflower & Potato Curry

Aloo Gobi (Cauliflower & Potato Curry) recipe from (Excellent resource for all things veg!)


  • 2 cloves garlic, minced
  • 2 medium-large potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 teaspoons grated fresh or jarred ginger
  • 2 teaspoon garam masala or good-quality curry powder, or to taste – I use Kashmiri Curry Powder from World Spice Merchants
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  • 1 – 15oz can chickpeas/garbanzo beans – rinsed and drained
  • 2 medium or 3 Roma tomatoes, diced
  • 1/2 cup frozen green peas
  • 1/4 cup minced fresh cilantro, optional
  • Salt to taste – I make it without salt and let everyone salt their own. The salt really brings out the flavor of the dish!
1. Water sauté the garlic over medium-low heat until golden.
2. Add the potato and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

3. Add the cauliflower, then sprinkle in the spices, and continue to simmer gently for 5 minutes.

4. Stir in the chickpeas, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.


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