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Potato Cauliflower (Aloo Gobi) with Fried Bread (Poori)

Recipe by: Chaitanya

Preparation Time: 20 minutes
Cook Time: 40 minutes
Serves/Yield: 6 to 8


  • 3 tbsp (45 mL) canola oil
  • 2 onions, finely chopped
  • 1 tsp (5 mL) cumin seeds
  • 1/2 cup (125 mL) chopped fresh cilantro stems
  • 2 tsp (10 mL) turmeric
  • 1/4 tsp (1 mL) cayenne pepper (optional)
  • 1 tsp (5 mL) salt
  • 2 tomatoes, chopped
  • 1 small chili pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) grated fresh ginger
  • 1 cauliflower, finely chopped
  • 3 potatoes (about 1 lb/454 g), peeled and chopped
  • 3 cups (750 mL) vegetable broth
  • 2 tsp (10 mL) garam masala
  • 1/2 cup (125 mL) chopped fresh cilantro leaves

Fried Bread:

  • 1 1/2 cups (375 mL) whole wheat flour
  • 1 tbsp (15 mL) melted ghee, butter or canola oil
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) water (approx)
  • Canola oil for frying


  1. In a large Dutch oven, heat oil over medium heat. Cook onions and cumin for about 5 minutes or softened and starting to become golden. Stir in cilantro stems, turmeric, cayenne, if using and salt. Add tomatoes, chili pepper, garlic and ginger stirring to combine. Add cauliflower, potatoes, broth and garam masala; bring to a simmer. Cover and cook for about 30 minutes, stirring occasionally until potatoes are very tender. Stir in cilantro leaves.
  2. Bread: Combine flour and salt in a bowl. Drizzle in ghee and water until a ragged dough forms. Add more water 1 tbsp (15 mL) at a time if necessary. Knead dough on floured work surface until stiff; let dough rest 10 minutes. Divide into about 12 pieces and roll out each piece into 4 inch (10 cm) circles.
  3. Heat oil in deep saucepan to 375°F  and add bread in batches, gently pressing down until puffed and turn over and fry until golden brown. Repeat with remaining dough. Serve with potato mixture.
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