Aloo Gobi

agooThis classic Indian dish is delicious and over-the-top good for you.


3 tablespoons olive oil
1 large onion, peeled and sliced into medium-sized slivers
3 medium potatoes and cut into 1/4 inch pieces
4 cloves of garlic, chopped
1 small hot pepper, minced (remove seeds, unless you want a very spicy dish; substitute one teaspoon red pepper flakes or omit if you want a mild dish)
2 tablespoons fresh ginger, peeled and grated
1 teaspoon cumin seed (or 1/4 teaspoon ground cumin)
2 teaspoons turmeric
1 tablespoon garam masala
1 large cauliflower head, chopped
26 ounces diced tomatoes
1 cup water
1 teaspoon salt
1/2 cup fresh cilantro, roughly chopped


  • Heat olive oil in large saucepan or soup pot.
  • Add the chopped onion, potatoes and cumin seeds to the oil. Cook over medium high heat until onions are translucent. Stir often.
  • Add garlic, hot pepper, ginger and dried spices.
  • Add cauliflower and mix well.
  • Add tomatoes and water. Cover and simmer on medium for about 20 minutes or until the cauliflower and potatoes are tender.
  • Top with fresh cilantro and serve on a bed of basmati rice with a side of papaya chutney and naan or flatbread.

Serves six to eight.