Aloo Gobi

My version of spicy potatoes and cauliflower. This also is a great dish to have with my spicy fish fillets….


  • 3 tablespoons canola oil
  • 1 large onion sliced
  • 3 potatoes peeled, cut in half, then quartered into medium size pieces
  • 1 cauliflower, broken into florets and cut into medium size pieces (not too small or they will get too mushy)
  • 1 hot green chili chopped
  • 1 teaspoon freshly chopped garlic
  • 1-inch piece of fresh ginger chopped finely
  • 1 teaspoon chili powder
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 8 ounces chopped tomatoes
  • 1 cup frozen peas (optional)
  • 1 teaspoon salt
  • Vegetable Broth

Preparation Method:

  1. Heat the oil in a large pan and fry the onions until they are golden brown.
  2. Add the potatoes and fry for a couple of minutes.
  3. Add the green chili, ginger, garlic and fry for 1 minute.
  4. Add the cauliflower and continue frying for a couple of minutes.
  5. Stir in all the spices and mix well.
  6. Add the tomatoes, peas and mix well.
  7. Cover and cook for gently for 10-15 minutes until the potatoes and cauliflower are tender.
  8. If necessary add some broth or water in mixture becomes too dry.

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