cauliflower · potato · Vegan Curry

Autumn with Gobi Aloo

It has been a beautiful Summer. We enjoyed 3 lovely months of Sunshine, travel and BBQ. So far the seasons here in California have been beautiful. We traveled along the Pacific Coast, picnicked on the shores of Lake Tahoe and even tried our luck in the Casinos of Reno. San Francisco is beautiful during summer. The city looks gorgeous, Pacific Ocean glistening  and the Golden Gate standing tall. Sinking your feet into the lush green grass on the  Ghirardelli square is pure bliss.  We took endless walks on the shores of Pacific Ocean, holding hands, finding our future and dreaming and hoping for the beautiful journey together ( P & I). Funnily, enough a year back we had done the same thing on the shores of another Ocean in another corner of the country. A year on, we continue on finding our future together. My in-laws are visiting so, that is a welcome change we have family around, which means a lot of food, fun, stories and more travelling.


With Durga Puja over, winds of change are beginning to blow once again. Summer has made way for autumn. Which means cooler evenings, brisk breezy afternoons and a lot of turkey in the supermarket; but Autumn also means, vibrant yellow and orange and reds. THe trees begin their season’s first leaves. As the days become shorter and nights longer, we thank the summer gone by for its glorious bright days and await  the long dreary  winter.  But I like autumn and as a child  I had names for seasons like autumn and spring. I used to call them the tween seasons, because it was neither hot nor cold and you had the best of both summers and winters.  one of earliest memories of autumn was eating cauliflower. I must confess that I am obsessed with cauliflower. I could eat cauliflower every single day of my life. in fact when we do our groceries, P makes sure that we altleast have a couple of cauliflowers in our trolley. Thankfully, in this country we get cauliflower all year round and  but some things stay with you despite the years gone by. My first taste of cauliflower would be on Astomi or 8th day of Durga Pujo when ma would make phulkopir dalna (cauliflower curry) and khichuri. That is etched in my  mind, so gobi aloo or cauliflower was the first choice for this post.

This recipe happened by accident like many others. I was just trying a combination of flavours and then this dish happened. I cant say I am unhappy about it, because it came out pretty decent and aloo gobi had no tomatoes in it . Quite an achievement I have to admit.



  •  Cauliflower- 1 medium chopped into medium size florets.
  • Potatoes- 3- quartered and then halved again
  • ginger paste- 1 teaspoon
  • garlic paste- 1 teaspoon
  • onion- 1 medium chopped
  • curry powder- 1 teaspoon  (home blend)
  • Kashmiri red chilli powder- 1 teaspoon
  • Coriander powder- 1 teaspoon
  • Turmeric-1 teaspoon
  • Cumin seeds- 1 teasoppn
  • Kasoori methi- 2 tbs
  • green chillies-2 sliced
  • Dry red chilli pepper- 2
  • Amchoor -1 teaspoon
  • lime Juice- 1 tbs
  • oil- 3 tbs
  • Salt
  • Hing- pinch ( Asafoetida )



Heat a wok/ kadhai with the oil and temper the oil with Asafoetida and cumin seeds.  When the seeds begin to crackle, add the onions and saute till they change colour. Next add the ginger and garlic paste and continue to saute.

Once the raw smell is gone, add all the spice powders and gentle  fry the spice till they  release the oil. Next add the kasoori methi and mix with the spice.

Now add the potatoes and cook for a few mins , till it is slightly soft. Next add the cauliflower florets and mix well with the spice at high heat for about 2 mins.

Now turn down the heat and cover the wok and cook for about 10-15 mins, but make sure the vegetables do not mash up.

This should get the vegetables done, turn off the heat and add the lime juice and garnish with chopped coriander .





Works best with chapattis and a daal on the side.



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