After my traumatic cauliflower fiasco last spring, I couldn’t even look at cauliflower. It was truly my nemesis. I’d see it at the market and just keep walking, not able to give it more than a passing glance (it was a crying shame really…at one point last fall, huge heads of cauliflower were only $.99 at the market where I shop…but my aversion was still too strong at that point). Now it’s been the better part of a year and I’m happy to say that I’ve been craving cauliflower. I’m not sure how it happened, but I’m cured, lol!
So, what to make when a cauliflower craving hits? I decided on one of my favorite Indian dishes, a potato cauliflower curry. It comes together fast and is spicy and satisfying for a delicious meatless meal. Mike likes to eat his with basmati rice and I prefer to eat mine with Indian flatbread; we both enjoy it with raita or plain yogurt spooned on top.
Aloo Gobi Masala (Indian Potato Cauliflower Curry)
(Yield: Serves 4-6 as a main course along with raita or plain yogurt and Indian flatbread or basmati rice, or about 8 as a side dish)
3 TB canola oil
1 large onion, chopped
3 large cloves garlic, grated
1-inch piece fresh ginger, grated
1 bay leaf
1 tsp garam masala
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (more or less to taste)
1 medium head cauliflower, cut into bite-sized florets
2 medium (about 6 oz each) starchy potatoes, peeled and cut into large chunks
1 tsp sugar
1/2 c frozen green peas, thawed
Salt and pepper
Fresh cilantro or parsley (optional; for garnish)
Add oil to a large skillet with a lid over medium heat; once oil is hot, add onion and sauté until starting to soften (about 5 minutes). Add garlic and ginger and sauté another 30 seconds; add bay leaf, garam masala, cumin seeds, mustard seeds, coriander, turmeric, and crushed red pepper flakes and sauté until fragrant (about 30 seconds to 1 minute). Add cauliflower, potato, sugar, 3/4 tsp salt, 1/4 tsp pepper, and 1/2 c water; stir to combine. Cover the skillet and cook over medium heat about 15 minutes (stirring occasionally), until veggies are tender. Stir in thawed peas, cover skillet, turn heat off, and let sit 5 minutes so peas can warm. Taste and season with salt, pepper, and crushed red pepper flakes as desired. Serve garnished with fresh cilantro or parsley if desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I just made this along with your butter chicken and it is even better than the one I’ve had at my favorite indian restaurant. You shoul have your own food network show!
Sharon, Thank you so much for your kind words – you made my day!! I’m so happy you’re enjoying my recipes!
i make this all the time! love it! but my recipe has a few differences, instead of green peas, i use chickpeas. and mine has an easy base of coconut milk and diced tomatoes. really yummy, i like to eat mine with tortilla chips! delish!
delicious cauliflower curry
looks wonderful
Faith I love ur gobi curry…check out my curry http://nisahomey.blogspot.com/2010/11/punjabi-spicy-hot-aloo-gobicauliflower.html
I love a good curry. Love the flavor profile you used her, packed with bold flavors.
A cauliflower triumph indeed.
I love cauliflower Faith! This just sounds so warming and comforting – like it was made for a cold winter night, the kind of meal that warms you from the inside out! Delicious!
and now i’ve made it and can proclaim: IT WAS AWESOME :) so happy to have leftovers!!
One of my favorites with lentils and rice.I love the color that u have achieved with less turmeric.My hubby is crazy about gobhi…I ll try with bay leaves & mustard next time like you have done.
Lovely pale yellow shade. This is a good one!
This is the perfect dish to satisfy my curry craving! I usually make a chicken curry with lots of veggies, but I like your vegetarian version.
Faith:
When younger, I thought cauliflower was such a mild tasteless vegetable. Now, I find it very strong and sometimes it can be off putting to me. I love it raw. I enjoy it in some soups and love it pureed as a side. I am not into strong curries, but am starting to experiment gently with Indian flavours, as I do really love them in moderation. Thanks for the great recipe.
Valerie
Easily one of my favorite Indian dishes, and yet I’ve never made it myself. This must be remedied asap! Your recipe looks like a delicious place to start- Now I just need to pick up a head of cauliflower and I’m all set. :)
Faith…I just made cauliflower with curry the other night :-) I love the idea of potatoes…will have to try this one soon…looks delicious. By the way, will want to try this with yogurt…yummie!
Ben loves Indian food, and I’d be willing to try this! It looks good!