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• 1 onion (yellow or white)
• 3-5 chile serrano peppers
• 1-2 teaspoon cumin
• 1 teaspoon garlic
• 1 teaspoon ginger
• 4-5 small-medium potatoes
• 1 tomato
• 1 head of cauliflower
• 1 teaspoon ground cayenne red pepper
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 2 teaspoon garam masala
• 1-2 tablespoons of canola oil

Wash the potatoes - they work with or without their skins (the skins have some great nutrients though!). Cut up the potatoes and set aside.

Dice the chile serrano peppers as well as the onions (the peppers and onions will be sautéed at the same time).

Wash and split up the cauliflower. Dice the tomato.

Use a large saucepan because this becomes a very large mixture! I use canola oil - but you can use whatever - to saute the onions and peppers.

Once the onions are translucent add the cumin always keep stirring so the bottom doesn't burn. Cook over medium heat and give the recipe time - the longer the spices heat up the spicier/hotter they'll become.

Stir in the cumin and cook for a minute or so then add the garlic and ginger.

To prepare aloo gobi as "traditionally" as possible at this point the recipe calls for bhoona - a cooking technique - keep stirring until the mixture becomes paste-like, add 1/4 cup - 1/2 cup of water and cover for a few minutes until the mixture becomes more paste-like, or like a gravy.

Add the potatoes and the tomato and remember to constantly stir the recipe to avoid burning the bottom. Again it should become like a gravy and cover the potatoes. Bhoona.

Add the cauliflower and add the cayenne red pepper, paprika, turmeric, and coriander (everything else except the garam masala).

The potatoes and cauliflower will be pretty tough - so again stir until the spices make a paste/gravy. Bhoona.

Now the potatoes and cauliflower should be softer - sprinkle on the garam masala and cover for another 15 minutes or so and serve with basmati rice!

Serves: 4-6

Preparation time: 1 hour