Aloo Gobi (Curried Potatoes, Cauliflower, and Peas)

This is a light, fresh, and healthy take on the Indian classic aloo gobi. Unlike other, long-simmered versions of this dish, this uses minimal oil (which you could reduce even further, if you’re so inclined) and comes together quickly, and the vegetables are cooked until they’re just done, so the flavor of each spice and component comes through cleanly and clearly. You can serve this as a main course, or as one of several dishes. And though it’s by no means necessary, carrot-ginger salad dressing makes a great substitute for chopped fresh ginger in this dish.

Ingredients

• 9 ounces potatoes, chopped into bite-sized pieces
• 1 tablespoon neutral (canola, vegetable, etc.) oil
• 3 cloves garlic, finely chopped
• 1 15-ounce can diced tomatoes
• 1 head cauliflower, cut into small florets
• 2 teaspoons garam masala (or curry powder)
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon mustard seeds
• 2 teaspoons minced ginger, or 2 tablespoons Japanese Carrot-Ginger Salad Dressing
• 10 ounces frozen peas
• 1 teaspoon kosher salt, plus more to taste
• small handful chopped herbs (I used mint and parsely, but use whatever you have - cilantro, basil, and scallion greens are all good)

Method