Aloo Gobi

Serves 4-6
Time 45 minutes


½ cup ghee
1 onion, roughly chopped
1 bay leaf
1 tbsp chilli powder
1 tsp turmeric powder
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tbsp curry powder
½ bunch coriander, chopped
5 cloves garlic, grated
3cm piece ginger, grated
3cm piece turmeric, grated
2 potatoes, peeled and diced
1 cauliflower, broken into small florets
700g chopped tomatoes
500ml vegetable stock
2 cups peas


Heat ghee in a pan and add the chopped onions. When the onions turn soft, add the bay leaf, chilli powder, turmeric powder, garam masala, ground cumin and coriander, and curry powder. Stir to combine. Add the coriander and grated garlic, ginger and turmeric and stir again until everything is fragrant.

Add the potatoes, cauliflower, tomatoes, stock, and season to taste. Cover with a lid, reduce the heat the low, and cook for 30 minutes.

Add the peas to the pot and cook for a further 2 minutes.