Total Time
Prep 10 mins
Cook 45 mins

Very simple and great with flatbread

Ingredients Nutrition


  1. Seperate the florets from Cauliflower. Wash & drain.
  2. Cut Potatoes into Chunks.
  3. Heat Oil in a Pan , add Onions & fry till translucent. Dump in the methi seeds and fry for one more minute.
  4. Add ginger, garlic Paste, stir,then Mix in Potatoes and cover to cook.
  5. When the Potatoes are half done , add the cauliflower,tumeric & salt. Cover to Cook.
  6. Open afer a few minutes, add all the dry powders & mix. Continue cooking till the potatoes are extremely tender and soft.
  7. Garnish with Cilantro leaves and Serve hot with Breads, Rice, Rotis or as a side dish.
Most Helpful

5 5

This is very yummy. I was confused on how much canola oil to use and I used too much . I suggest 1 tbs. I used powdered ginger and extra fresh minced garlic because I didn't have any onions! Had over buttered white Basmati rice with raita. I would make this again as it is better tasting and quicker than the recipe for Aloo Gobi I had been using.

5 5

This was a perfect lunch! I didn't have any methi seeds, and added a touch of cayenne to heat up the chili powder just a bit. Instead of frying I roasted the potatoes in the oven for approx 30 min then added the cauliflower for the last 15 minutes, it was wonderful!

4 5

I found it a bit confusing to follow this recipe but the flavour was very good. I used fresh minced ginger and garlic, omitted the methi seeds and reduced all the spices by about 1/4.