Aloo Gobhi in Mustard Oil

Aloo Gobhi in Mustard Oil


  • 2 medium-sized potatoes, chopped into small cubes
  • 1 small cauliflower, cut into small florets
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2-3 green chilies, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 2 tbsp wood pressed mustard oil
  • Salt to taste
  • Chopped cilantro for garnish


  • Heat the mustard oil in a pan over medium-high heat.
  • Add the cumin seeds and let them splutter.
  • Add the onions and sauté until they turn golden brown.
  • Add the garlic, ginger, and green chilies and sauté for a minute.
  • Add the potatoes and cauliflower, along with all the spices and salt.
  • Mix well and cook for 5-6 minutes.
  • Lower the heat, cover the pan, and let the curry simmer for 10-12 minutes, or until the vegetables are tender.
  • Garnish with chopped cilantro and serve hot with rice or naan.

Note: Mustard oil has a strong flavor and aroma, so if you are using it for the first time, start with a small amount and adjust according to your taste. Also, make sure to use only food-grade mustard oil, as some varieties of mustard oil are not recommended for consumption.

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