Home » FOOD AND DINING » Alu-Gobhi from Executive Chef Archna Becker of Bhojanic

Alu-Gobhi from Executive Chef Archna Becker of Bhojanic

serves four to six


  • 3-4 Tbsp coconut oil (or any oil with a high smoke point)
  • 1 Tbsp whole cumin seeds
  • 2 Tbsp tomato purée
  • 2 medium potatoes, peeled and cut into 2-inch pieces
  • 3 tsp salt
  • 1 medium head cauliflower, cut into 2-inch florets
  • 2 Tbsp ground ginger
  • 1 Tbsp ground coriander
  • 1 tsp turmeric
  • 2-4 pinches cayenne
  • 1 c chopped fresh cilantro

Heat the coconut oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato purée and cook for 30 seconds. Stir in the potatoes and 1-1/2 teaspoons salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne, and the remaining 1-1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Served garnished with the remaining 1/2 cup cilantro.