Tenacious Aloo Gobi (Potatoes and Cauliflower).

By Jackie DeKnock  ,   

June 13, 2020

Enjoy this deliciously flavourful potato and cauliflower dish, one of my all-time favourite dishes.

  • Prep: 35 mins
  • 35 mins

    35 mins

  • Yields: Serves 6


1 head cauliflower (3 cups fresh or frozen)

2 tablespoons coconut oil

2 tablespoons extra virgin olive oil

2 large baking potatoes, unpeeled, halved lengthwise, thinly sliced (I prefer to leave the skin on for its nutrients)

2 teaspoons cumin seed

4 garlic cloves, minced

2/3 cup water

1 tablespoon tomato paste

3 tablespoons chopped, unpeeled, well-washed fresh ginger (I prefer to leave the skin on for its nutrients)

1 ½ teaspoon Himalayan sea salt

¾ teaspoon ground turmeric

¼ teaspoon cayenne

2 cups chickpeas, rinsed, drained

1/3 cup chopped fresh cilantro

A splash of love


Separate cauliflower into florets to measure 3 cups. Cut stems into thin slices. Heat both oils in a large frying pan over medium-high heat. Add potatoes, cumin seeds and garlic, stir-fry 10 minutes 10 Minutes or until potatoes are crisp-tender.

Stir in water and next 5 ingredients (water through cayenne pepper). Add cauliflower and chickpeas, stirring well. Cover, reduce heat and simmer 20 minutes 20 Minutes or until vegetables are tender.

Uncover, add cilantro and stir, serve warm. Enjoy one of my all-time favourite Indian-inspired dishes, a bite of comfort.