Aloo Gobi {Cauliflower Curry}

A quick post to share one of my favorite Indian dishes Aloo Gobi {Cauliflower Curry}. It goes so well with another favorite: Rajma Masala. Read all about Indian food and how to make it at home on Pittsburgh Magazine.

Aloo Gobi {Cauliflower Curry} Recipe

Aloo Gobi

Aloo Gobi {Cauliflower Curry}
Serves about 8


1 medium head cauliflower, cut into florets
2 T olive oil or ghee
1 small onion, chopped
1 tsp finely chopped ginger
1 T brown or black mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 bay leaf
1 cup frozen peas
¼ cup water (more as neeed)

  • Steam cauliflower until a little tender but not soft
  • Heat oil gently and ddd bay leaf, cumin and mustard seeds. Stir until you hear the seeds pop. Add and sauté onions until tender.
  • Add the rest of the spices and stir for a few seconds.
  • Add cauliflower, peas, ¼ c. water, salt and pepper. Mix and simmer gently until flavors incorporate and cauliflower is tender (do not overcook).