Recipe of the Month

Cauliflower and Potato Curry (Aloo Gobi)


Aloo Gobi is a popular Pakistani & North Indian vegetarian curry. This recipe is authentic, easy-to-follow, and packed with flavour.

Aloo Gobi is a traditional dish in which potatoes (aloo) and cauliflower (gobi) are cooked in an onion-tomato masala. Cauliflower and potatoes are both flavour-absorbing vegetables (similar to zucchini), so it’s no surprise that they make an amazing curry.

There are of course many versions of Aloo Gobi, and you may be familiar with cooking this dish already! But this recipe is a special one! Not only does it use key techniques that are crucial to getting the most flavour, but it also has a secret ingredient…


  • 1/4 cup grapeseed or other neutral oil
  • 1 tsp cumin seeds
  • 1 (~220-240 g) medium yellow onion, finely chopped
  • 5 garlic cloves, crushed
  • 3/4-1 inch piece ginger, crushed
  • 2-3 (~300 g) small tomatoes (depending on how strong you want the tomato flavor), finely chopped
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder, or to taste
  • 1/4 tsp ground black pepper
  • 1 1/4 tsp salt
  • 1 small (~1 lb chopped) head of cauliflower, cut into small florets with excess stems sliced
  • 2 small (~350 g) russet potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
  • 1 small green chili pepper, sliced or chopped
  • 1/2 tsp garam masala
  • 1/2-1 tsp soy sauce (regular, GF soy sauce, or tamari), optional
  • 1 tsp lemon or lime juice, plus more to taste
  • 2 tbsp chopped cilantro leaves

You can find all of the ingredients to make this delicious Cauliflower and potato curry in our Fresh Food Market on Level 3!

First things first, a visit to MarketPlace Fresh for all the colourful veggies and herbs you need for this hearty vegetarian dish. Note that the recipe calls for a small head of cauliflower, which yields around 454g of cauliflower florets. The recipe also uses russet potatoes for their soft texture and quicker cooking time. But if you choose a different variety, you may just have to add/cook them before adding the cauliflower.

Then for all things seasons and spice (there are lots of powdered spices in this recipe); India at Home is your one-stop-shop! Make sure to stock-up on all your favourite South Asian cooking staples whilst you’re there and explore side dish options like roti, rice or naan.

Finish off your trip with a visit to The Dandenong Grocery Market where you can find plenty of options for the secret ingredient… soy sauce (or tamari if you prefer).


  1. Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (6-7 min).
  2. Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chilli, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
  3. Add the potatoes, cauliflower, and green chilli pepper. Sauté for about 5 minutes, until softened.
  4. Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between. (See Note 2)
  5. When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 3), turn off the heat.
  6. Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn’t add soy sauce, you’ll probably need a bit more salt.) Mix well and garnish with chopped coriander. Serve with roti, naan, or rice. 

Note 1: How to cut cauliflower for curry?

  1. First, remove the leaves of the cauliflower and cut off the tough stem at the bottom. Quarter the cauliflower (cut in half and then cut both sides in half). Then cut out the thick stalk by making a v-shape.
  2. Chop the cauliflower florets into small (around ~1-inch) florets. If they’re larger, chop them into halves or quarters.

Note 2: The goal is to let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.

Note 3: If the vegetables are cooked to your liking and you still see moisture, raise the heat to medium and cook (still covered) until the moisture dries up.

Recipe and images sourced and adapted from:

Market Place

Market Place is located within our Level 3 Fresh Food Market.

With a wide array of the freshest locally sourced produce, you are sure to find your favourite fruit and vegetables and discover many more!

Be sure to check out The Market Place Halal Butcher inside the store on your next visit.