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Chef Priya
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Punjabi Potato and Cauliflower Curry

Punjabi Aloo Gobi

(45 reviews)
"

This is a dish that brings back memories of cozy family dinners during the chilly winters in Punjab. The tender potatoes and cauliflower, infused with spices, create a harmony of flavors that warm the soul.

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Punjabi Potato and Cauliflower Curry
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

5g

Carbs

35g

Fat

8g

Calories

210 kcal

Servings:
4
VegetarianGluten FreeDairy Free

Ingredients

potatoes2 medium
(peeled and cubed)
cauliflower1 medium head
(cut into florets)
yellow onion1 large
(finely chopped)
ripe tomatoes2 medium
(chopped)
garlic3 cloves
(minced)
fresh ginger1 inch
(grated)
green chili1
(slit lengthwise)
vegetable oil3 tbsp
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
ground coriander1.50 tsp
red chili powder0.50 tsp
(adjust to taste)
garam masala1 tsp

Directions

Prepare the Base

  1. Heat vegetable oil in a large pan over medium heat.
  2. Add cumin seeds and let them crackle for about 30 seconds.
  3. Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.
  4. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.

Cook the Vegetables

  1. Add the chopped tomatoes to the pan and cook until they soften and oil starts to separate, approximately 5 minutes.
  2. Add turmeric, coriander powder, red chili powder, and salt. Mix well.
  3. Add the potato cubes and cauliflower florets. Stir to coat the vegetables in the spice mixture.
  4. Cover the pan and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Chef's tip: If the curry looks too dry, add a splash of water and cover the pan to allow the vegetables to steam.

Finish and Serve

  1. Sprinkle garam masala over the curry and mix well.
  2. Garnish with freshly chopped cilantro.
  3. Serve hot with naan, roti, or steamed basmati rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.