Golden Aloo Gobi

Yield: 4 Servings


  • ¼ cup of brown butter
  • 1 Tbsp of cumin seeds
  • 2 onions, minced
  • 1 Tbsp of curry powder
  • ½ tsp of chili flakes
  • 2 potatoes, unpeeled and diced in ½-inch pieces
  • 1 cauliflower, chopped
  • a pinch of salt
  • ½ cup of water
  • 1 cup of frozen peas
  • 1 bunch of cilantro, chopped


  1. Match a large saucepan with a tight fitting lid. Over medium heat, cook the butter until it is nicely browned and fragrant, about 5 minutes. Add the cumin seeds and toast until fragrant, a minute or so. Add the minced onion, curry powder, chili flakes and cinnamon and cook to heat the onion and release the seasoning flavours, a further 2 to 3 minutes.
  2. Stir in the potato and cauliflower and toss to coat with the pan mixture. Season with salt. Add the water and cover, lower the heat and simmer in the skillet until tender, about 12 minutes. Finish by adding frozen peas in the last few minutes of the simmer. Top the works with the cilantro leaves and tender stems, serve and share.