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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Golden Potato & Cauliflower Stir Fry

Aloo Gobi

(39 reviews)
"

This one was my mom's go-to on weeknights—simple, clean, and always reliable. When the cauliflower was just starting to brown and the potatoes turned golden at the edges, we knew dinner was almost ready.

"
Golden Potato & Cauliflower Stir Fry
Prep time:15 mins
Cook time:25 mins
Total time:40 mins

Protein

6g

Carbs

34g

Fat

12g

Calories

260 kcal

Servings:
4
VegetarianDairy FreeGluten Free

Ingredients

potatoes2 medium
(peeled and cut into 1-inch cubes)
cauliflower1 small head
(cut into florets)
onion1 small
(finely chopped)
tomato1 medium
(chopped)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(optional, chopped)
oil2 tbsp
(neutral oil)
saltto taste
fresh cilantrofor garnish

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
ground coriander1 tsp
garam masala1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Start the Base

  1. Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add onions and sauté for 5–6 minutes until soft and golden.
  3. Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.

Cook the Vegetables

  1. Add turmeric, coriander, red chili powder, and salt. Stir to coat the onions and bloom the spices.
  2. Add potatoes and cauliflower. Toss to coat well in the spice mixture.
  3. Cover and cook on medium-low for 15–18 minutes, stirring occasionally, until both vegetables are tender.
  4. Add chopped tomato and cook uncovered for 3–5 minutes until softened.
Chef's tip: If the mixture starts sticking, splash in a tablespoon or two of water and cover again to steam.

Finish and Serve

  1. Sprinkle in garam masala and stir to combine.
  2. Garnish with chopped cilantro and serve hot with roti or dal and rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.