• 250 gm cauliflower (cut into small size florets)
  • 2 medium size potatoes (peeled and cubed)
  • 1 onion chopped
  • 1 tomato finely chopped
  • 2 green chillies finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • A pich Hing (asafoetida)
  • Salt to taste
  • Water
  • 1 tbsp chopped coriander leaves (for garnishing)


  1. First peel the potato and cut into cubes. Wash with fresh water and keep potato cubes in a water bowl.
  2. Cut the cauliflower into florets. Take another bowl add hot water and ½ tbsp salt into it.
  3. Add cauliflower florets in hot water. Keep into it for some time.
  4. Heat oil in a kadai or pan. Add hing, cumin seeds and let it sizzle.
  5. Next add chopped onion and green chillies. sauté till onion turns golden brown.
  6. Mix with ginger-garlic paste and fry for a minute.
  7. Now add chopped tomato, turmeric powder, red chilli powder, coriander powder.mix well and fry for 3 to 4 minutes on medium heat.
  8. Then drain out cauliflower florets and cubed potato from water.add into spices and mix till spices should coated to veggies.
  9. Add ½ cup warm water and Cover pan with a lid.
  10. Let cook veggies on medium flame for 10 to 15 minutes or till it becomes soft.Dont overcook otherwise they will become mushy.
  11. Now remove lid from a pan and make sure water completely dry out.
  12. Turn off the heat. Garnish with coriander leaves.
  13. Serve aloo gobi with chapati.