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Aloo Gobi

This Indian cauliflower-potato dish is perfect to make and pack up for a summer picnic or trip to the beach.

Makes 4 servings

2 medium potatoes

1 medium cauliflower

1 tablespoon vegetable oil

1/2 teaspoon cumin seeds

1/4 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt to taste

Wash and drain the vegetables.

Peel and dice potatoes. Put them in the microwave with a little water and cook for 4 minutes on high or until tender but not mushy.

Divide cauliflower into florets of the same size. Sprinkle with water and cook in the microwave for 3-4 minutes on high, or until tender but not falling apart.

Heat oil in a large saucepan. Add potatoes, cumin seeds, ginger, turmeric, chili powder and salt, and fry for 1 minute. Add cauliflower and fry for 5 minutes.

Cover and cook on low heat for 5 minutes, or until cauliflower and potatoes are thoroughly coated in spices and cooked all the way through.

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