This is a simple dish most commonly served with rice or flatbreads in many home kitchens here in and around Vancouver, Canada. It comes together in just a few minutes and after a bit of steaming to cook everything through it’s all done! Total time to eat: about 25 minutes including the rice. Enjoy the photos and recipe below!




The Spice Blend

Dad's Chillies

Adding Cumin and Mustard Seeds

Adding Shallots

Add Ginger Garlic and Peppers

Adding Tomato Paste

The Spices and Aromatics

Adding Cauliflower

Add Potato

Stirring up the Vegetables

Finished Aloo Gobi

Aloo Gobi


2 tblsp butter or ghee

2 tblsp canola oil

1 small head cauliflower, in florets

2 potatoes, cubed

pinch cumin seed

pinch yellow mustard seed

1 small onion or shallot, minced

2 tblsp grated ginger

2 tblsp minced garlic

2 tsp fresh grated turmeric

pinch garam masala

2 Serrano chillies or 1 Thai chile

2 tblsp tomato paste

1/2 lemon or lime (garnish)

salt to taste


Heat butter and oil over medium-high heat until it just about reaches smoke point. Drop in cumin seeds they should sputter and pop. Add mustard seed and chillies and stir. Add ginger, garlic, and fresh turmeric and stir. Cook for 20-30 seconds then add onions or shallots. Cook until slightly translucent about one to two minutes. Add tomato paste and garam masala and mix well. Add cauliflower and potatoes and mix well. Reduce heat to low and steam for fifteen – twenty minutes until veggies are cooked through. Dress with juice from a whole lime or serve with a lemon or lime wedge. Enjoy!