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Recipe courtesy of Bhojanic

Alu Gobhi

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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3 to 4 tablespoons coconut oil (any oil with a high smoke point will do)

1 tablespoon whole cumin seeds

2 tablespoons tomato puree 

2 medium potatoes, peeled and cut into 2-inch pieces 

3 teaspoons salt

1 medium head cauliflower, cut into 2-inch florets

2 tablespoons ground ginger

1 tablespoon ground coriander 

1 teaspoon turmeric 

2 to 4 pinches cayenne

1 cup chopped fresh cilantro


  1. Heat the oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato puree and cook for 30 seconds. Stir in the potatoes and 1 1/2 teaspoons of the salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne and the remaining 1 1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Serve garnished with the remaining 1/2 cup cilantro.