aloo ghobi
prep time
cook time
total time
recipe type: savoury
cuisine: indian, vegan
serves: 4
  • 3 medium potatoes, cut into bite size pieces
  • ½ medium cauliflower broken into small florets
  • ¾ cup frozen peas
  • 2 tbsp oil (I used rice bran oil)
  • 1 large onion, diced
  • 1 tsp turmeric powder
  • 2-3cm knob of ginger, finely grated
  • 6 cloves of garlic crushed
  • 300ml tomato puree or 2-3 large diced fresh tomatoes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp ground red chilli (more or less to taste)
  • salt
  • fresh coriander for garnish
  1. Heat the oil in a large pan
  2. Add the turmeric and onions and saute for 5 minutes
  3. Add the ginger and garlic and continue to saute for another 2 minutes
  4. Add the tomato, mix and cook until the sauce reduces to a thickish paste.
  5. Steam the potato for 5 minutes and then add the cauliflower and steam for another 3 minutes. Both should be almost done.
  6. Add the ground coriander, garam masala, chilli and cumin to the tomato sauce.
  7. Add the potatoes, cauliflower and peas and mix gently to coat all the veg completely.
  8. Season with salt to taste.
  9. Cover and cook until the vegetables are just tender.
  10. Garnish with fresh coriander.
Recipe by quinces and kale at