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    Home Ā» Recipes Ā» Side Dishes Ā» Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    LAST UPDATED: September 14, 2020 • FIRST PUBLISHED: April 24, 2013 By Toni Dash 10 Comments

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    I will admit I cannot resist a novel fruit or vegetable. I love the abundance of color at this time of year and sampling traditional produce in eye-catching colors. I believe the vibrancy of their hue perks up interest in eating vegetables which might otherwise be dismissed.

    There are many vegetables I prefer to eat raw, not loving their flavor change when they are cooked. Invariably however paired with some sultry spice and I’m smitten. I had a bit of a hiatus in dining out for international cuisine after discovering I was gluten intolerant. After traveling and living around the world, eating everything I chose, the culinary brakes went on as I found my way through the maze of gluten and eating gluten free.

    Orange and Purple Cauliflower

    I stopped going out to restaurants completely until I got my gluten-free sea legs. Slowly I wove my favorite international cuisine back into the dining out regime:  Mexican, Japanese, Thai and thanks to key restaurants with dedicated ‘GF’ menus, Chinese food. Ironically one of the most accommodating and personal favorites left behind until a bit over a year ago was Indian food. I think somehow in the period of regrouping I forgot to check its gluten proclivities but it truly is one of the easiest cuisines to work with and I have found most restaurant owners are keenly aware of gluten in their food.

    Spiced Indian Cauliflower and Potatoes up close

    Inspired by this beautiful purple and orange cauliflower I wanted to share one of my favorite Indian dishes, Aloo Gobi, or Spiced Cauliflower and Potatoes. For my version I included a gourmet trio of Colorado colored fingerling potatoes, again to enhance the visual aspect of the dish. It is a simple recipe and very easy to make; healthy too. If you have not prepared curry-type dishes allowing the dry spices to build flavor in the heat of the pan before adding the key ingredients you are certainly in for a treat! The aromas fill the kitchen in a most full and pungent way; I find it completely transporting with visions of exotic locales. This recipe, as with most ethnic dishes are always made slightly differently from region to region, and family to family. I hope you’ll enjoy my seasonal spin!

    Purple and Orange Cauliflower cut

     

    Spiced Indian Cauliflower and Potatoes with spoons

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    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    This sultry, spicy dish of cauliflower and potatoes is lightly cooked allowing the vegetables to still have great structure. Done in about 30 minutes it's a quick flavorful addition to any meal. If colorful cauliflower and potates are not available, make the recipe with traditional versions (it will still be great)!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 112kcal
    Author: Toni Dash
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    Ingredients

    • ½ teaspoon Turmeric
    • ½ teaspoon Hot Paprika
    • ½ teaspoon Garam Masala
    • 2 teaspoons ground Cumin
    • 1/8 teaspoon Cayenne Pepper
    • 4 small Garlic cloves , peeled and diced
    • 1- inch piece of fresh Ginger , peeled and diced
    • ½ teaspoon plus 1 tablespoon Vegetable Oil
    • 1 teaspoon whole Cumin Seeds
    • 1 pound thin-skinned Potatoes (new potatoes, fingerling, etc), scrubbed and cut into small cubes
    • 1 cup water divided
    • ½ pound Orange Cauliflower , cut into small florets or pieces
    • ½ pound Purple Cauliflower , cut into small florets or pieces

    Instructions

    • In a small bowl mix spices together (turmeric, hot paprika, garam masala, ground cumin and cayenne). Set aside.
    • In a bowl mix together diced garlic, diced ginger and ½ teaspoon oil. Alternatively you may place all three ingredients in a small chopped to both dice and mix the ingredients.
    • In a large heavy skillet over medium high heat combine the cumin seeds and 1 ½ teaspoon garlic-ginger mixture. Sautee until seeds begin to brown approximately 3-4 minutes.
    • Add 1 tablespoon oil and spice mixture to the skillet. Allow spices to heat, stirring occasionally for about two minutes.
    • Add the potatoes, ½ cup water, stir to coat potatoes, cover and simmer over medium heat for 10 minutes.
    • Add the cauliflower, ½ cup water, stir to coat and cook an additional 5-10 minutes. Check for doneness and serve hot.

    Notes

    If colored cauliflower is not available, white cauliflower may be substituted.

    Nutrition

    Calories: 112kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Potassium: 846mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 68.6mg | Calcium: 78mg | Iron: 5.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Aloo Gobi (Spiced Cauliflower and Potatoes)

    Are you gluten-free and have a favorite ethnic food you have found is easy to eat safely? I’d love to hear about your experiences!

     

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder LocavoreĀ®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. plasterer bristol says

      November 09, 2015 at 1:38 am

      Love this recipe, tastes delicious. Top marks.

      Simon

      Reply
    2. john@kitchenriffs says

      April 24, 2013 at 5:58 pm

      Gorgeous cauliflower! Some of the prettiest I’ve seen. And a great dish, too. One of our friends is gluten intolerant, and Indian is actually one of our favorite things to cook for her – so much you can do, and such great flavor. Love your dish – it’s a classic, and one I often make. Good stuff – thanks.

      Reply
      • Toni Dash says

        April 25, 2013 at 4:40 pm

        Indian food really is perfect! At a restaurant there are few things a GF person CAN’T eat. I too love the color of this cauliflower. Makes eating it all the more fun even though the flavor is virtually the same as white cauliflower.

        Reply
    3. Mr. & Mrs. P says

      April 24, 2013 at 2:50 pm

      5 stars
      Gorgous looking cauliflower dish!!! Never seen purple cauliflower before!!!

      Reply
      • Toni Dash says

        April 25, 2013 at 4:45 pm

        Thank you! It’s gorgeous isn’t it? And so beautiful together! The flavor is basically the same as white cauliflower but I can’t resist the colored verisons.

        Reply
    4. Viviane Bauquet Farre- Food and Style says

      April 24, 2013 at 3:34 pm

      Gorgeous and flavorful as always, Toni!

      Reply
      • Toni Dash says

        April 25, 2013 at 4:43 pm

        Thank you Viviane! Happy spring to you!

        Reply
    5. Happy Valley Chow says

      April 24, 2013 at 1:49 pm

      I have never used purple or orange cauliflower before, sooo cool! This sounds like an amazing dish, definitely need to try šŸ™‚

      Happy Blogging!

      Reply
    6. Helene says

      April 24, 2013 at 12:13 pm

      Oh no that means no naan for you Toni (that’s my all time favorite, used to eat it every day in our tandoori take away!). I can’t imagine how difficult it must have been for you at the beginning to get adjusted. I would be at a loss because bread is an essential in our cuisine and lives. However, you are doing a great job, just look at the perfect aloo gobi! btw I have never seen such gorgeous cauliflowers in my life. Wish I could plant them. šŸ™‚

      Reply
      • Toni Dash says

        April 24, 2013 at 12:18 pm

        Thank you Helene for your sweet thoughts. When I first found out I literally did not know what gluten was and felt I’d been told to climb Mt. Everest with no oxygen! 8 years and 2 gluten free kids later and it has all fallen into place! I agree on the cauliflower too!

        Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFEĀ EASIER with delicious, well-tested recipes and travel tips!Ā More About Me …

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