Siskiyou Cooks + Chefs: Aloo Gobi, or curried potatoes and cauliflower

Lauri Sturdivant
Siskiyou Cooks + Chefs

Aloo Gobi is full of rich exotic curry flavors and is a mainstay in Indian cooking. This vegan dish can be served as a side or main meal with a salad. Aloo Gobi has equal amounts of cauliflower and potatoes. I substituted the traditional white potatoes with sweet potatoes because they are rich in vitamins and minerals. Japanese sweet potatoes are my favorite potato for this recipe. They are purple on the outside with creamy white flesh.  Of course, use whatever potato you and your family prefer. 

Aloo Gobi is an Indian dish of curried potatoes and cauliflower.

There are many variations of Aloo Gobi. You could roast all of the vegetables or make this a one pot meal by adding the cauliflower and potatoes into the pot at the same time. Indian restaurants will deep fry the potatoes and cauliflower then toss in the spice blend. I think this recipe has the best texture and flavors.

Lauri Sturdivant writes the Siskiyou Cooks + Chefs column for the Mt. Shasta Area Newspapers and Siskiyou Daily News.

Aloo Gobi – 4 to 6 servings


2 medium potatoes – sweet, white or Japanese – chopped into bite size pieces

1 head of cauliflower – cut florets into bite size pieces

2 – 3 tbsp olive oil

1 tsp cumin seeds

2 tsp coriander seeds

½ tsp turmeric powder

2 celery stalks chopped or 1 small onion - finely chopped  

2 tbsp ginger- thinly sliced 

1 jalapeño - finely chopped – add the seeds or use a serrano of you like it hot. Red pepper works, too.

1/3 cup water

½ tsp salt 


Cilantro – chopped 

People are also making:Siskiyou Cooks + Chefs: Broccoli beef with mushrooms

People are also making:Siskiyou Cooks + Chefs: Warm yellow curry with chicken and veggies

People area also making:Siskiyou Cooks + Chefs: Kale salad with pomegranate and mango


Steam cubed potatoes until they are cooked, but still firm. Add the seeds to a heavy bottom pan or skillet set on medium high. Make sure you use a pan or pot that has a lid. Let the seeds warm for a minute or two to release some of their flavors. Add the 2 tablespoons of oil, turmeric, ginger and pepper stirring for about two minutes. The seed will pop, sputter and change color. 

Sauté the chopped celery or onions until they have softened. Add the cauliflower and sauté until they have a little brown char on them. Add more oil, if needed. 

Pour 1/3 cup of water into the pot and add the potatoes. Turn the heat to medium, give it a good stir and put on the lid. 

Cook until the cauliflower is tender, but still has some crunch about 5-7 minutes. Remove the lid and let any extra liquid evaporate.

Serve with a squeeze of lime and garnish with plenty of cilantro. 

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at