Recipe: Aloo Gobi Sabzi. A tender and delicate dish bringing together much-loved vegetables that’s a treat for both the eyes and taste buds

Recipe: Aloo Gobi Sabzi

A tender and delicate dish bringing together much-loved vegetables that’s a treat for both the eyes and taste buds

Saadia Usmani  Saadia Usmani  on 13 Jun '22

Aloo gobi means “potato and cauliflower”, and this dish is one of the most comforting found in South Asian households across the globe. It’s a dish that can be rustled up in no time, and it’s versatile enough to serve as a main meal if you’re pushed for time to cook or as an extra dish on the table as an accompaniment.

My mum always kept the cauliflower’s shape, however, I have seen it made in many households where the cauliflower is further cooked to become a textured mass smothering the potato – the choice is yours. I’ve kept this dish quite mild and delicate (because that’s how it’s eaten in my family), but if your palate yearns for more spice, feel free to add a wee bit of ground chilli and half a teaspoon of ground coriander to the basic potato mixture at the start.

Prep time: 10 minutes

Cooking time: 20 minutes


  • 1 small cauliflower, washed and separated into small florets
  • 1 medium potato, peeled and diced
  • 1 small tomato, chopped
  • 2–3 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 tsp cumin seeds
  • less than ¼ tsp ground turmeric
  • ½–1 small red (spicy) chilli (optional)
  • 1 small bunch spring onion
  • 1 large green (non-spicy) chilli or bell pepper
  • salt, to taste


  1. In a large saucepan, heat the oil and add the garlic, cumin and turmeric. Stir together on medium heat for 1 minute – don’t let the cumin burn.
  2. Add the potato and tomato and mix together for 2–3 minutes. If you want a bit of bite to the dish, you can now add the red chilli to to the mixture.
  3. Pour in a bit of water to cover the base of the pan and leave for 5–7 minutes on medium heat, or until the potato is tender (pierce with a fork to check).
  4. Add the cauliflower florets, mixing well into the potato and tomato mixture. If there is very little liquid left in the pan, add a bit more water to help the cauliflower to steam and leave for 2–3 minutes, until slightly tender.
  5. Once the cauliflower is slightly tender, add the spring onion and green chilli.
  6. Leave on low heat for another 2–3 minutes, just to allow the chilli and spring onion to release their fragrances.
  7. Aloo gobi is best served with naan or rice as a main meal or as an accompaniment to other dishes.

Recipe notes:

  • You can easily prepare this dish a few hours before serving – or even the day before – and leave it in the fridge.
  • Don’t freeze aloo gobi (the potato and cauliflower will get quite mushy and watery), but it can be kept in the fridge in an airtight container for up to a week.

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Saadia Usmani

Saadia Usmani

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