Aloo Ghobi


Preparation info

  • Difficulty


  • Serves


Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is the ultimate barometer of the skill of an Indian home cook. It is the most basic of dishes, just cauli and potato, so what could go wrong! Lots. This is a dish that is all about patience and a low, slow cook. This is the ultimate test in the subtlety of spicing. Overspice and you kill the cauli, underspice and you have hospital food.


  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large green chilli, pierced
  • 1 large potato, peeled and cut into 2cm/¾ inch chunks
  • 1 large cauliflower, cut into florets
  • ¼ tsp ground turmeric
  • 1 tsp ground coriander
  • ¼ tsp English mustard paste
  • tsp chilli powder
  • 1 tsp salt
  • 1 tsp sugar


  1. Put the oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and green chilli and fry until the cumin seeds turn a deep golden brown and become fragrant. Turn the heat down to low and add the cubed potato, then cook gently for 8 minutes until it starts to soften at the edges.
  2. Add the cauliflower florets, ground turmeric, ground coriander, mustard paste, chilli powder, salt and sugar and give everything a good mix together until the cauliflower is fully coated with the spices.
  3. Cover with a lid and cook gently for 15–20 minutes, adding a splash of water if necessary and stirring occasionally, until the cauliflower is tender and cooked through.