Make this aloo gobi for a comforting dinner then check out our easy spinach, chickpea & potato curry, saag chana masala and other vegetarian curry recipes. Also try our our saag aloo, aloo gobi, aloo tikki chaat and aloo gobi mattar for more Indian-style potato dishes.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 2 medium (about 300g) potatoes, peeled and chopped
  • 1/2 cauliflower, cut into florets
  • 1 tsp groundnut oil
  • 1 large onion, diced
  • 1 green chilli, chopped
  • 1 clove garlic, crushed
  • crushed to make 1 tbsp ginger
  • 1 heaped tsp black mustard seeds
  • a pinch chilli powder
  • 1/4 tsp ground turmeric
  • 2 eggs
  • to serve fat-free yoghurt
  • a handful coriander, chopped


  • STEP 1

    Cook the potatoes in boiling, salted water for 5 minutes, adding the cauliflower for the last 2 minutes, then drain well.

  • STEP 2

    Heat the oil in a non-stick frying pan and fry the onion for 5 minutes. Add the chilli, garlic and ginger for a minute, then add the mustard seeds and spices. When the seeds start to pop, add the potato and cauliflower and coat in the spices. Season well and cook over a medium-low heat for 10-15 minutes until the potato and cauliflower is tender and the edges are golden and crisp. Meanwhile, poach 2 eggs, drain, and serve on top of the potatoes with a dollop of yogurt and scattered with coriander.

Check out more vegetarian curry recipes...

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