Such a simple, gratifying Indian-esque dish. This is a Mamma classic, and a great way to use your Fall veggie influx. Serve as a side dish, or a hearty entree.

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Aloo Gobi (Cauliflower and Potatoes)



  • 4 cups potatoes, unpeeled and cubed
  • 2 cups onions, diced
  • 5 cups cauliflower, florets and chopped stem
  • 3/4 teaspoon cumin
  • 1 tablespoon turmeric
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 1/3 cups water


  • 1/2 cup raisins, golden raisins will keep your yellow theme!


  1. Heat the olive oil in a saucepan. Saute the onions until translucent and add the potatoes. Saute for about two minutes. Add spices and 1/2 cup water. Saute for about three more minutes. Add cauliflower and another 1/2 cup water. Cover and simmer for 10 minutes. Add 1/3 cup of water and stir. Simmer for another 5 minutes, or until potatoes and cauliflower are fork tender. Turn off heat and cover until ready to serve.

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