Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry

  • 1 head cauliflower
  • 2 pounds potatoes (I prefer fingerlings, golden, red, or purple potatoes)
  • 3 tablespoons neutral cooking oil
  • 1 tablespoon ghee, butter, or coconut oil
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder (more or less to taste)
  • 1 medium onion, minced
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced or 1 14.5-ounce can diced tomatoes
  • 3 tablespoons tahini, cashew butter, or sunflower seed butter
  • ½ teaspoon garam masala
  • ½ teaspoon ground fenugreek leaves
  • 2-3 small red or green Bird's eye chilies
  • 1 15-ounce can drained chickpeas
  • 2 cups vegetable stock or water
  • 1 teaspoon salt, more to taste
  • 2 tablespoons cream or yogurt, optional
  • for garnish:
  • fresh cilantro
  • yogurt or cream
  1. Chop cauliflower into 2" pieces. Scrub potatoes and cut into 1-inch cubes. Heat neutral oil in a large, heavy bottomed pan over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from the pan and set aside.
  2. Add in the additional butter or coconut oil. Over medium to medium-low heat, stir in the cumin, coriander, turmeric, chili powder. Cook for 1-2 minutes, stirring constantly.
  3. Add in the onion and continue to cook until translucent. Stir in the ginger and garlic and cook for one more minute.
  4. Add the tomatoes and bring to a simmer. Stir in the tahini, garam masala, fenugreek, and the whole chilies. Cook for 5 minutes, stirring frequently.
  5. Add in the cauliflower, potatoes, and the chickpeas, and then stir in the water or stock. Cover and simmer for 25-30 minutes until the potatoes and cauliflower are cooked through. Stir in cream, if desired.
  6. Serve over rice or with naan for soaking up some of the sauce. Garnish with fresh cilantro, radishes, and extra cream or yogurt.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Recipe by Food for My Family at