Kopi Bhaaji/Aloo Gobi (Cauliflower and Potato Curry)

Kopi Bhaaji, commonly known as Aloo Gobi, which is just the Indian translation, is a spicy cauliflower and potato stir fry.

I grew up with this as a side dish or a breakfast dish, now as a grown up with time constraints, this has become a very common dinner item for me.  It’s super simple and very hearty… very comforting for those icy cold winter nights.  It goes very well with naan or just plain white rice, and you can serve it for brunch or dinner.


  • 1 head of cauliflower, cut into florets **See note
  • 2 potatoes, peeled and cubed (2″ cubes)
  • 2 tbsp oil
  • 1 small onion, sliced (1/2 cup)
  • 1 tbsp ginger paste
  • 1 tsp of garlic paste
  • 1 tsp turmeric
  • Pinch of Cumin seeds (optional)
  • handful of fresh cilantro, chopped
  • handful of fried onion (Optional)
  • 3-4 green chilies (optional)


  • Heat the oil over medium heat.  Add the cumin seeds if using, onion and cook until translucent. About 2-3 minutes
  •  Add the ginger and garlic. Sauté for about 30 seconds, until fragrant.
  • Add the turmeric, cauliflower and potatoes, toss well.  Lower the heat to medium low and cover with a lid. **See note
  • Cook for about 25 -30 minutes, stirring occasionally. Once the potatoes and cauliflower is cooked and tender, turn up the heat to medium high.
  • Add the cilantro and fried onions, green chili (if using). Toss well, careful not to break up the florets.
  • Serve while hot with naan or rice.


  • You can use the same recipe for frozen cauliflower. Keep in mind that may require less cooking time, so keep an eye on it.
  • It is very important to keep the heat to very low while cooking the cauliflower and potatoes.  This helps the vegetables to release moisture and cook them in their juices, so you don’t have to add any additional liquid.  If you see that your vegetables aren’t releasing enough liquid and is cooking too fast, you can add a bit of water.

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