Table of Contents


  • Olive Oil/Ground Nut Oil or Ghee

  • 1 large onion chopped finely

  • 1 ½ inches of Fresh Ginger grated

  • 5 Cloves of chopped garlic (you can never have too much!)

  • Chili Flakes or Fresh Green Chili chopped finely seeds removed

  • 1 large Cauliflower cut into bite sized pieces

  • 2 large potatoes peeled and cut into small pieces

  • 1 Cup of Frozen Peas

  • 14 oz can of diced tomatoes

  • 1 bunch of Fresh Cilantro

  • 1/2 Tsp Cumin Seeds

  • 1 Tsp Turmeric

  • 1 Tsp Garam Masala

  • 1 Tsp Salt


1. In a large saucepan heat the oil and fry the cumin seeds until they pop. Add the onions and cook until translucent, about 5 mins. Add all the spices and coriander stalks finely chopped, as well as the tomatoes. Note: Coriander leaves to be used later.

2. Add potatoes and cauliflower, making sure the mixture covers the mixture, to prevent from sticking to the bottom of the pan. If not enough sauce add a few tablespoons of water.

3. Cover and cook on a low heat, stirring occasionally. Takes about 20-25 mins until the potatoes are cooked. At the last minute add the frozen peas. Sprinkle with coriander leaves.

4. Serve with rice, naan or roti.


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