Indian Spiced Cauliflower and Potatoes
This is a simplified version of the Indian dish called Aloo Gobi. It makes a great side dish for chicken, fish, lamb or even beans.
Servings Prep Time
6people 30minutes, start to finish
Servings Prep Time
6people 30minutes, start to finish
  1. Wash and peel potato, then cut into 1-inch cubes. Fill a medium to large saucepan with water and add 1 teaspoon salt. Bring to a boil over high heat, then add the potato cubes. Lower heat to simmer for 8 to 10 minutes, or until potatoes are just beginning to soften. Don’t overcook. Drain in a colander and rinse with cold water. Set aside.
  2. While potatoes cook, cut cauliflower into small florets. Set aside.
  3. Heat oil in a large saucepan or skillet over medium-high heat. Add cumin seeds. Cook and stir about 2 minutes to release the flavor and aroma.
  4. Add diced chiles and cook another minute.
  5. Turn heat to medium or medium-low and add cauliflower along with about 1/2 tablespoon water. Cook and stir about 5 minutes. Cover with a lid if possible to help steam the cauliflower.
  6. Add spices and seasonings (except for fresh cilantro) and stir to blend well.
  7. Add potatoes and stir again. Cook another 3 to 5 minutes, or until vegetables are heated through and tender. Add a little more water if it gets too dry, and adjust seasonings, to taste.
  8. Remove from heat and stir in chopped cilantro right before serving, or sprinkle on top.
Recipe Notes

Tip: If you don’t have cumin seeds, don’t worry. The seeds add a slightly different and more authentic flavor, but the dish is still tasty without them. Add a little extra ground cumin if desired.