Aloo Gobi

This fragrant Indian potato and cauliflower curry takes no time to prepare. I served the aloo gobi as a meat free meal, with flatbreads on the side.

Aloo Gobi
Head straight on to the Recipe For ♥ Aloo Gobi ♥

When someone entered my life in the way of friendship a few years ago, I was really surprised. But I took the friendship at face value, and made my time available. We met up a few times and then I was invited to a party, where my invitation did not make much sense. But I went, thinking at the very least I would enjoy my day out. Which I did. But the underlying feeling of what can you give me is really what I took away from the day. I had made several donations to her organization, which were received with thanks. All of which involved no effort on her behalf. The new year came around, plans were made and cancelled, and I just let the friendship go as easily as it had come. I was therefore quite surprised to get a message about two fundraisers.

Today’s inspirational recipe from Lavender and Lime ♥ Aloo Gobi ♥ #LavenderAndLime Click To Tweet

Having no desire to go to either of them, I decided I would offer up something that could be sold at one of the events. This was an easy choice for me as I have an abundance of books. And they are always donated to charity once they have been read. I replied saying that I would not be able to commit to anything more than offering books for them to sell, on the condition they were collected from my office. And there they sat for an entire month. The day came and went, and the bag was still in my office. I thought it was rude and offensive not to pitch to collect them. And to not even bother to communicate that they were not needed. Clearly all they really want is money! Or for people to do all the hard lifting.


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Aloo Gobi

This is a lovely fragrant Indian curry
Recipe Category: Asian, Vegetarian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 30 mls canola oil
  • 5 mls cumin seeds
  • 5 mls yellow mustard seeds
  • 2 curry leaves
  • 1 onion, peeled, cut in half and thinly sliced
  • 500 g potatoes, cut into a large dice
  • 3 roma tomatoes, cut into a large dice
  • 15 mls garam masala
  • 7.5 mls yellow curry powder
  • salt and freshly ground black pepper to season
  • 350 g cauliflower, cut into small florets
  • 1 lemon, juice only
  • 10 g fresh coriander, roughly chopped
  • flatbreads, rice, naan or roti and chutney to serve


  • Place the oil into a large lidded sauté pan and heat over a medium temperature
  • Add the cumin seeds, mustard seeds and curry leaves and cook until the mustard seeds start to pop
  • Add the onion and sauté until soft
  • Ad the potatoes and cook for 5 minutes, tossing occasionally
  • Add the tomatoes, garam masala and curry powder, season well, stir to combine and cook until you can smell the spices
  • Cover and cook for 15 minutes, stirring occasionally
  • Add the cauliflower and stir and leave to cook with the lid off for 5 minutes
  • Adjust the seasoning, add the lemon juice and coriander and stir to combine
  • Serve with flatbreads, rice, naan or roti and some chutney
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