Tag Archives: potatoes

Curried Cauliflower and Potatoes (Aloo Gobi)

22 Apr


One of many things I love about Indian cooking is that the ingredients are widely available, familiar, and it can easily be made vegetarian. The vegetarian aspect is particularly important because I have many friends who have food restrictions (ie Halal, vegetarian, eggetarian) so entertaining or dining out can be challenging. Fortunately, B and I aren’t picky about food (B says he eats everything but humans!). Aloo gobi is one of those dishes that fits the bill for any diet. It’s vegetarian- and eggetarian-friendly and makes a great weeknight dinner or side plate for a dinner party. It’s universally liked (well, I think it is at least) and well-known. No one familiar with Indian food is going to ask, “What’s that?” which is always a bad sign when entertaining :)


*Serves 8

  • 1/4 cup vegetable oil
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
  • 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
  • 1 large cauliflower, leaves removed and cut evenly into eighths
  • 3 large potatoes, peeled and cut into even pieces
  • 2 (8 ounce) cans diced tomatoes
  • fresh ginger, peeled and grated
  • fresh garlic, chopped
  • 1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala


Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste). Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of garam masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Dried Fenugreek Potatoes

18 Mar


One thing I love about cooking is the amount of experimentation that can be done with little harm. This recipe is a prime example of that.  I have never actually used fenugreek (aka kasoori methi) before, but on a recent trip back home to Portland, I realized my potatoes lacked that “oomph” that my mom’s decadent version had. She pointed out that the fenugreek was the key ingredient that brings the dish to a whole new level of scrumptiousness.

So I experimented and came up with this winner. While the ingredients may be a little hard to find (especially if you’re in an area with a dearth of Indian grocery stores), this meal may just validate your search.


  • 2 potatoes, peeled and thinly sliced
  • 1 1/2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp minced garlic
  • 1/8 tsp ajwain seeds (aka carom seeds, available in Indian grocery stores)
  • 1/2 cup onion
  • 1/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp dried fenugreek leaves (aka kasoori methi, also available in Indian grocery stores)
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chili powder


  1. Wash, peel, and cut the potatoes in small slices.
  2. Heat the oil in a saucepan over medium-high heat. Add cumin, onions, and garlic, stirring frequently to prevent sticking.
  3. Continue to cook until the onions have lightly browned.
  4. Once the onions have browned, add ajwain, chilli powder, turmeric, salt, and dried fenugreek. Mix well.
  5. Add potatoes, stir, cover pan, and allow potatoes to cook on low heat. Continue cooking until potatoes are tender (can take 10-15 minutes).  Stir the mixture a few times to ensure thorough, even cooking and to prevent sticking.
  6. Potatoes should be tender when they are properly cooked. If the mixture appears dry, add 1-2 tbsp of water.
  7. Serve on the side of roti/naan.

I didn’t follow this recipe and the measurements and ingredients have been adapted, but it’s a good place to start experimenting.

Curried bell pepper and potato

20 Feb


This is an delicious dish that requires simple ingredients that you probably already have in your fridge or pantry, especially if you’ve made Indian food before. Serve hot with naan or roti and enjoy with a side of raita.


I love cooking colorful dishes. Have fun with this one by using various hues of bell peppers


Saute the onion and cumin seeds in the oil


All of the veggies (except the bell peppers) simmering with the tomatoes and spaghetti sauce


Garnish with cilantro…and voila! Dinner’s ready!


1 potato, cut into bite-sized cubes

1 small green bell pepper, cut in 1/2 inch by 1 inch slices

1 small yellow bell pepper, cut into 1/2 inch by 1 inch slices

1 small onion, diced

1 teaspoon ginger, diced

1 clove garlic, minced

1/4 tsp green chili pepper, minced

1/2 teaspoon red chili powder

1 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon garam masala powder

2 tablespoons spaghetti or tomato sauce

1 small roma tomato, diced

salt to taste

1 tablespoon oil

3 tablespoons water

Cilantro leaves for garnishing


Heat about a tablespoon of oil in a saute pan; add the cumin seeds, ginger, onions and garlic. Saute for a few minutes until brown.

Next, stir in the potatoes, stirring frequently to prevent sticking. Once softened, add spaghetti sauce, tomatoes, garam masala, turmeric, green chili, red chili powder, and salt. Let simmer for a few minutes, then add bell peppers. Stir the vegetables along with the spices until all veggies are well coated. Pour about 3 tablespoons of water and turn the heat to low. Cover the pan and allow the vegetables to simmer for about 10 minutes.

Garnish with fresh cilantro leaves and serve hot.

Recipe adapted from here.