Alu Gobi ~ Cauliflower and Potatoes

Cauliflower and Potatoes make a nice combination and can be eaten with Chapatis or Rice.

Prep Time : 15 mins                                   Cook Time : 20 mins
Serves : 4


  • 1 Cauliflower, cut into florets
  • 3 Medium Potatoes, cute into cubes
  • 3 Medium Tomatoes, chopped
  • 1 tsp ginger & garlic paste
  • 1″ cinnamon stick
  • 4 cloves
  • 3 cardamoms
  • 1 tsp Coriander (Dhania) powder
  • 1 tsp Cumin ( Zeera ) Powder
  • 1 tsp Turmeric ( Haldi)
  • 1 tsp Red Chilli Powder
  • 4 tbsp Oil


  1. Heat oil over medium heat and add the potatoes and fry until lightly browned (about 10 mins). Remove the potatoes from the oil and keep aside
  2. Add the cauliflower pieces to the pan and fry, turning constantly until brown in spots (about 4-5 minutes).Remove from the pan.
  3. Mix the turmeric, chilli powder, coriander powder and cumin powder with 1 tbsp of water and make into a paste .  Heat the oil in the same pan and add the cinnamon , cloves and cardamom. Saute for 1-2 minutes and then add the mixed paste into it and fry for 2-3 mins.
  4. Add ginger garlic paste and fry and then add the sauteed potatoes and cauliflower and salt. Mix well and fry for couple of minutes.
  5. Add the chopped tomatoes, sprinkle with little water and cover and cook the vegetables over low heat till they become tender.

Eggplant & Potatoes ~ Indian Style

Prep Time : 10 mins                                        Cook Time : 20 mins


  • 1/2 Kg  Eggplant / Brinjal/ Baijan
  • 2 Medium Potatoes
  • 2 Medium Onion
  • 3 Medium Tomatoes
  • 3 Green Chillies
  • 1 tsp chopped Garlic
  • 1 tbsp Ginger paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder ( Dhania)
  • 1 tsp Cumin Powder ( Zeera)
  • 1 tsp Turmeric
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Fenugreek (Methi ) seeds
  • 3 tbsp Oil
  • 1 chicken cube (optional)
  • 1 sprig of coriander / Cilantro/Dhania
  • Salt to Taste


  1. Cut the eggplant and potatoes  into small cubes about 1/2 inch. Wash and drain.
  2. Heat Oil in a pan and add the potatoes and fry for 3 mins till the potatoes are a slightly crisp. Then add the cumin seeds, fenugreek seeds, chopped onions,chopped green chillies, ginger and garlic.
  3. Fry for about a minute and then add the turmeric, salt, chilli powder, cumin powder, coriander powder and stir.
  4. Add the eggplant and mix with the potatoes and masala.  Sprinkle a bit of water and cook it on low heat for 10 mins. To make a tasty eggplant curry, the eggplant should always be cooked with minimum water over low heat.
  5. When the vegetables are a bit soft, add chopped tomatoes and the chicken cube ( this is optional and is added to give a nice flavor to the eggplant) . Sprinkle a bit of water and cover and cook for additional 5-10 mins till the vegetables become tender and the oil starts separating .
  6. Serve in a dish and garnish with coriander.

Serves : 4