Sautéed Cauliflower & Potato could be considered the South Indian cousin of Aloo Gobi. Far more simple and with minimal ingredients, this dish is as delicious as the more popular North Indian version. This is one of my favorite recipes. I make sure I have this dish for lunch, at least every other week.
Potato Combos
Potato is extensively used in Indian cooking. It is not just cooked by itself, but paired with several other vegetables. Take your pick: Aloo Gobi, Aloo Palak, Aloo Beans, Aloo Bhindi. ‘Aloo’ being the operative word – this is the name for potato in Hindi. So why is potato so popular in Indian cuisine? I think it is because it adds a great flavor and texture. One disclaimer though: since potato has a lot of carbs it is good for the body, only in limited quantities. As long as you have a balanced diet, it is alright to include potato in your meal plan.
The Flavorful Cauliflower
I love cauliflower! It has a unique flavor that hits you, as soon as you start cooking it. You can roast, bake, sauté, steam, grill, air fry cauliflower and it turns out great. The only thing you should bear in mind is that it cooks very quick, so its very easy to overdo. Cauliflower can also be paired with other veggies like broccoli, carrots, peas and so on. What’s more, cauliflower ‘rice’ is so popular, thanks to zero carbs. It has been a health trend for for folks on a paleo/keto diet.
Aloo Gobi
Sautéed Cauliflower & Potato
This deliciously simple sauté is a breeze to make. Since potato and cauliflower have different cook times, I recommend cooking potato first and then adding cauliflower and onion. I temper the dish mustard seeds for some extra flavor, before adding potato. Add some salt and chili powder towards the end. That’s it. Go ahead and try this awesome sauté. You’ll love it!
Various components in cruciferous vegetables like Cauliflower and Broccoli have been linked to lower cancer by reducing oxidative stress. They are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Potatoes are actually a low calorie diet, with a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.
Check out some of our potato recipes:
- Aloo Beans Recipe
- Spicy Bell Pepper Potato Medley
- Banana-Potato Sauté
- Eggplant Potato Spicy Medley
- Aloo Palak
And here are some yummy cauliflower recipes:
- Spiced Purple Sweet Potato-Cauliflower Bake
- Cauliflower ‘Rice’
- Aloo Gobi
- Purple Cauliflower & Sweet Potato Soup
- Easy Broccoli-Cauliflower Sauté
- Gobi Matar (Cauliflower & Peas) Recipe
- Gobi Pakora: Air Fryer Cauliflower & Broccoli Fritters
- Tart Spicy Pickled Cauliflower
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Sautéed Cauliflower & Potato
Equipment
- Le Creuset Nonstick Pan
Ingredients
- 1.5 Cups Potato - (peeled or unpeeled)
- 1.5 Cups Cauliflower - Florets
- 1/8th Cup Onion - Fine cut
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Red Chili Powder - Or cayenne pepper
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Rice Bran Oil
Instructions
- Set pan on medium flame, heat oil. Add mustard seeds and let them splutter. Add potato, mix well and set a lid. Repeat the process a couple of times to ensure potato is slightly cooked,
- Now add cauliflower, onion, salt, mix well. Set the lid and allow cauliflower to cook. Repeat this a couple of times.
- Set lid aside and continue sautéing on low flame till the contents turn golden brown. Add chili powder (or cayenne pepper), mix well.
- Transfer to serving bowl and serve hot.
Excellent dish. I make a variation of this – minus the potatoes.
Great! Thanks for the shout-out, Shaj.