My First Time Cooking Indian: Aloo Gobi

I am totally into Indian food lately. I think it is mainly because of the naan ;)

I had a major Indian Food craving yesterday. Instead of spending money to go and get it, I thought I would attempt to make it myself. Plus, we only have one Indian place in town and it is in kind of a shady shopping center. None of my friends will step foot in there, and I didn’t really want to go by myself. I guess I will have to make it. It can’t be that hard right?

I had a dish similar to this when I had my first date with . I’m not sure if this was the exact dish I had, but it was very similar. It had cauliflower and potatoes, so I think this was it. It was so good that I wanted to recreate it. Since I know very little about cooking Indian, I had to get some help from .

I pretty much followed the directions, but added a can of diced tomatoes and come coconut milk at the end, as many of the reviewers suggested.


  • 1 tablespoon vegetable oil (I used coconut oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste
  • 2 medium potatoes, peeled and cubed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • salt to taste
  • 1 pound cauliflower
  • 1 teaspoon chopped fresh cilantro
  • 1 can of diced tomatoes
  • 1/2 cup coconut milk


  1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  2. Mix the cauliflower and cilantro into the saucepan. Add the diced tomatoes and coconut milk and bring to a simmer. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Aloo Gobi 001

Aloo Gobi 002

Aloo Gobi 003

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