Recipe: Aloo Gobi with Spinach

I love Indian cooking and don't post enough Indian recipes on the blog. I made this aloo gobi for lunch today as I had a really nice head of organic cauliflower that I just couldn't wait any longer to eat. My cauliflower obsession continues. By the by the Indian word for cauliflower is gobi. Aloo gobi is traditionally made with potatoes and cauliflower. I added spiarnach for some leafy green goodness. This is a one pot dish so good news for anyone who isn't a fan of washing up.

I used two medium potatoes in this dish but you can add up to two more if you like. I recommend chopping the potato and cauliflower quite small as this quickens up the cooking time. If you like, you can serve this with brown rice for a more filling meal. I like to serve it with some lightly steamed broccoli on the side for extra green vegetables.

This recipe makes two large portions.


1 tbsp coconut oil

1 tsp cumin seeds

2 tsp mustard seeds

1 tsp ground turmeric

1 tsp garam masala

2 medium potatoes, cubed

1 medium head of cauliflower, cut into small cubes

4 cherry tomatoes, quartered

Half a chilli, finely chopped

Large handful of baby spinach

To serve:

Quarter of a chilli, finely chopped

Small handful of coriander

Tbsp of toasted chopped almonds

Sea salt and pepper


1. Use a large saucepan and add the coconut oil. Allow it to melt over a high heat. Reduce the heat to medium and add the cumin seeds and mustard seeds. Allow them to cook for 90 seconds stirring them every few seconds.

2. Add the potato, turmeric and garam masala and stir well so that the potatoes are coated in the spices. Cook for 2 minutes, stirring every few seconds so that the potatoes don't stick. Add 3 tbsp of water and cover. Allow to cook for 4 minutes, stirring every minute.

3. Add the cauliflower, tomatoes and chilli and top up with boiling water to barely cover the potatoes and cauliflower, Cover and allow to cook for about 12-15 minutes until the vegetables have softened. Add the spinach and allow to cook for a further 2 minutes.

4. To serve, top with toasted almonds, chopped fresh coriander and chopped chilli.

#recipes #mains

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DESIGNED BY Frances Walsh 

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