This is one of my favourite dishes: starchy, hearty, substantial potatoes (among my most beloved savoury foods) with cauliflower in a less bland iteration (I’m not usually a cauliflower person). The sauce is what makes all the difference, and a good curry should be fragrant, generous, and saturate the potatoes and cauliflower with flavour.

With thanks to Susan Sim of Ci Bei magazine for the recipe.



300g cauliflower
300g potatoes
1 bowl of diced tomatoes
Coriander, diced


3/4 bowl oil
2 tbsp curry powder
1 tbsp chilli powder
1 tsp tumeric powder
A pinch of jintan manis
1/2 tbsp uluthu
A pinch of mustard seeds
Some curry leaves
2 bowls of water


1/2 bowl coconut milk
1 tsp salt

Slice and deep-fry the potatoes. Blanch the cauliflower in hot oil (preferably olive oil, but it’s your choice). Heat 3/4 bowl of oil for the spices and add in the tomatoes. Stir fry and add cauliflower, potatoes, and coriander plus water. Pressure cook for 10 minutes and add the seasoning. When the mixture is simmering, remove from flame. Serve your allugobi with capati.

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