Aloo Gobi Recipe with Poached Eggs

Aloo gobi with poached eggs

  • serves 2
  • Easy

Aloo gobi is a vibrant dish made with potatoes, cauliflower and Indian spices. Our twist on this popular delicacy serves it with runny poached eggs for a quick and healthy midweek meal


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 alooaloo gobi 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.

*This recipe is gluten-free according to industry standards



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

A large silver pot filled with cooked lentils and chunks of aubergine

Nutritional Information

  • Kcals 326
  • Fat 9.4g
  • Saturates 2.2g
  • Carbs 40.7g
  • Sugars 12.5g
  • Fibre 9.1g
  • Protein 15.1g
  • Salt 0.2g