If you’ve been hunting for a veggie dish that completely steals the show, you have to try this Vegetarian Cauliflower and Potato Surprise, classically known as Gobhi Aloo Bhaji. This isn’t just another standard stir-fry; it’s a treasured North Indian recipe that was hands-down the unanimous favorite at our latest recipe tasting. Trust me, the combination of crispy fried vegetables coated in that rich, creamy yogurt sauce is absolutely irresistible—it is always the very first dish to disappear at my holiday table!
This North Indian favorite is a rich and comforting dish, featuring crisp fried vegetables tossed in aromatic spices and coated in a creamy yogurt sauce.
Prep time: 35 minutes Servings: 5 to 6
Ingredients
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16 oz (455 g) Large baking potatoes (peeled and cut into rounds 0.25 inch / 6 mm thick)
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35.3 oz (1000 g) Medium-sized cauliflower (trimmed and divided into flowerets)
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1 tsp Dry-roasted coarsely crushed cumin seeds
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0.25 tsp Fresh coarsely ground black pepper
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0.25 tsp Cayenne pepper or paprika
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0.5 tsp Turmeric powder
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1 tsp Salt
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1 cup (240 ml) Very fresh plain yogurt or sour cream (at room temperature)
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Ghee or vegetable oil (sufficient quantity for deep frying)
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Parsley sprigs (for garnish)
Instructions
- Prepare the Potatoes: Rinse the 16 oz (455 g) of potato slices in cold water, rubbing them gently between your palms to remove surface starch. Pat the rounds completely dry with paper towels. This helps keep the potatoes white and prevents sticking.
- Heat the Oil: Pour enough ghee or vegetable oil into a deep-frying vessel to fill it halfway. Place over moderate heat and allow it to slowly reach 375°F (190°C).
- Fry the Vegetables: Carefully add the potatoes (in batches if your pan is small) and fry until golden brown, approximately 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the process with the 3 oz (1000 g) of cauliflower flowerets until they are tender and golden brown. Keep the fried vegetables warm in a preheated oven if necessary.
- Season: When all vegetables are fried and still warm, place them in a large mixing bowl. Sprinkle with 1 tsp crushed cumin seeds, 25 tsp black pepper, 0.25 tsp cayenne or paprika, 0.5 tsp turmeric, and 1 tsp salt. Gently toss the vegetables to coat them evenly with the spices.
- Finish and Serve: Fold in the 1 cup of yogurt or sour cream until the vegetables are glistening. Garnish with parsley sprigs and serve immediately.
Nutritional Information Serving Size: 1/6 of the recipe Calories: 302 kcal Total Fat: 22g (Note: This varies depending on how much oil the vegetables absorb during deep frying). Saturated Fat: 5g Total Carbohydrates: 23.5g Dietary Fiber: 4.5g Sugars: 5g Protein: 6g Sodium: 430mg Dietary Notes: This dish is naturally Vegetarian and Gluten-Free.
Chef’s Pro Tips for Perfect Gobhi Aloo Bhaji
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Don’t Skip the Drying Step: When washing your potato rounds, make sure you pat them completely dry with a paper towel before frying. Any excess water will lower the oil temperature rapidly and can cause dangerous splattering. Dry vegetables also fry up much crispier!
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Maintain the Heat: Keep your oil steady at 375°F (190°C). If the oil is too cool, the cauliflower will act like a sponge and absorb too much grease. If it’s too hot, the outside will burn before the inside is tender. Frying in small batches helps maintain a consistent temperature.
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The Yogurt Rule: Ensure your yogurt or sour cream is at room temperature before folding it in. Cold yogurt hitting hot vegetables can sometimes cause the sauce to “break” or curdle, resulting in a grainy texture rather than a smooth, creamy coating.
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Serve Immediately: This dish relies on the contrast between the crisp fried exterior of the vegetables and the creamy sauce. Do not let it sit! If you fold the sauce in too early, the veggies will lose their crunch and the dish will become soggy.
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Spice Distribution: When sprinkling the spices, try to do it while the vegetables are still warm. The residual heat helps “bloom” the spices (especially the cumin and turmeric), releasing their essential oils and making the flavor more potent.
Frequently Asked Questions Can I make this Gobhi Aloo Bhaji in an Air Fryer? Yes, you can! To make a lighter version, toss the cauliflower florets and potato rounds in 2 tablespoons of oil. Air fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through, until they are golden and tender. Once cooked, transfer them to a bowl and toss with the spices and yogurt as directed in the recipe.
Is this recipe Vegan? The original recipe uses ghee and dairy yogurt, so it is vegetarian but not vegan. However, it is very easy to veganize! Simply use vegetable oil for frying and swap the dairy yogurt for a thick, unsweetened plant-based yogurt (like coconut, almond, or soy yogurt).
Can I prepare this dish ahead of time? Because the fried vegetables are coated in yogurt, this dish is best served immediately to maintain that perfect crisp-tender texture. If you need to prep ahead, you can fry the potatoes and cauliflower in advance and keep them warm in a low oven. When you are ready to eat, toss them with the spices and yogurt right before serving.
How spicy is this dish? This recipe has a mild to medium kick due to the cayenne pepper and fresh black pepper. If you are cooking for kids or prefer mild food, you can reduce the cayenne pepper to a pinch or omit it entirely.
What is the best way to store leftovers? While this dish is best fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan over low heat or in a microwave. Note that the vegetables will lose their crispness and become softer after reheating.
I really hope this Vegetarian Cauliflower and Potato Surprise becomes a new staple in your kitchen, just like it has in mine. There is something truly special about the contrast between the warm, spiced vegetables and that cool, tangy yogurt coating that makes this Gobhi Aloo Bhaji stand out from the crowd. Give it a try for your next dinner party—or just a cozy night in—and don’t forget to leave a comment below to let me know how it turned out! I’d love to hear if you stuck to the classic recipe or tried the air-fryer version.
