Spicy Indian-Inspired Aloo Gobhi with Potato & Cauliflower

If you love cooking with spices, then this delightful Indian dish will surely be the perfect companion to your favorite curry or salad. Inspired by Jamie Oliver‘s recipe, this Punjabi-style aloo gobhi is a traditional dry side dish prepared with gobi (cauliflower) and aloo (potato). This has become one of my favorite go-to comfort dishes, especially well-paired with a light, crisp vinaigrette salad.


The fragrant spice that lends to this classic favorite is turmeric. High in iron and manganese, turmeric helps to keep your bones healthy and strong. Coconut adds a hint of sweetness to balance the fresh chili for this knockout side dish. Happy cooking!


  • 1 onion
  • 1-inch piece of ginger, grated or minced
  • 1 fresh green chili, minced
  • 1/4 cup fresh cilantro, minced
  • 8 ounces cauliflower florets
  • 12 ounces potatoes
  •  10-ounce bag frozen peas
  • 1 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 tablespoon dried coconut flakes
  • 3/4 cup basmati rice
  • 1 lemon, freshly squeezed
  1. Preheat the oven to 425°F.
  2. Bring a pot of salted water on medium-high heat to boil. We’ll use this for the rice later.
  3. Heat 1 tablespoon of olive oil in an ovenproof pan over a medium-high heat. Add the onion, ginger, chili, cilantro, mustard seeds, turmeric, and cumin, then cook for 7 to 10 minutes.
  4. Stir in the cauliflower, potatoes, peas, and coconut, season with sea salt and black pepper, then add 1 cup of water.
  5. Bring to boil, turn the heat down, cover and simmer until just tender.
  6. Stir, then roast in the oven for around 20 minutes, or until cooked through.
  7. Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from  the heat and leave to steam with the lid on for another 7 minutes.
  8. Once cooked, season to taste, then serve together with freshly squeezed lemon juice.


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