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Indian Braised Cauliflower with Potatoes (Aloo Gobi)
Cauliflower, Food Network’s Aarti Sequeira.
Samantha Okazaki / TODAY
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(9 rated)


    • 2 tablespoons sunflower oil
    • 1/2 teaspoon cumin seeds
    • 2 cloves garlic, peeled and crushed
    • 1 medium yellow onion, sliced very thinly (about 1 1/2 cups)
    • 1 serrano pepper, either punctured with the tip of your knife (hardly spicy) or slit from the stem to the tip but kept intact (a little spicier)
    • 1/2-inch thumb ginger, peeled and minced
    • 1 large Yukon gold or red-skinned potato, peeled and cut into ½" cubes (about half a pound)
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1 head of cauliflower (about 2 1/2 pounds), trimmed of stem and outer leaves, cut into bite-size florets (about 1-inch long)
    • 1 small tomato, diced (optional)
    • 1/4 cup water
    • Handful of chopped cilantro leaves and soft stems (about 1/4 cup)
    • 1/2 lime
    • Salt and pepper


Heat oil in a large pot or sauté pan over medium heat until shimmering and just beginning to smoke.  Add cumin seeds to the oil; they should sizzle immediately and give off their nutty fragrance.  Now add garlic and cook until very gently golden brown on one side, just a few seconds. 

Flip garlic, and add onions, Serrano pepper and ginger.  Stirring frequently, cook until onions soften and turn golden, about 5 minutes.  Turn heat down if they're going crispy.

Now, add potato cubes and spices.  Toss to coat the potatoes well, and cook, stirring every now and then, about 3 minutes to seal those spices into the potatoes.

Tumble in the cauliflower, and toss to coat in the spices and onions.  Cook another minute.

Add tomato, if using, water and 1 teaspoon kosher salt.  Cover and turn heat down to low.  Cook 25-30 minutes, until cauliflower is tender, and potoates are cooked through.  Finish with a squeeze of lime and a handful of cilantro.  Taste for seasoning, and serve.

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