Aloo Gobi (Curried Potatoes, Cauliflower, and Peas)

2013-07-23
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

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

Step 1

Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5-8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.

Step 2

Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.

Step 3

Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.

Average Member Rating

(4.6 / 5)

4.6 5 8
Rate this recipe

8 people rated this recipe

Related Recipes:
  • Close up of a plate of tomato basil pasta with a blue and white kitchen towel

    Simple Pasta with Tomatoes and Basil

  • Three english muffins topped with tomato and avocado slices drizzled with vegan hollandaise sauce

    Eggless Benedict with Hollandaise

  • Three potato skins stuffed with guacamole with a small bowl on the side filled with salsa

    Guacamole Skins

  • Two lettuce wraps filled with a mix of beans and corn and topped with sliced avocado and hot sauce

    Fresh Southwestern Lettuce Wraps

  • Bowl of Vegan "Chicken"Noodle Soup with a Wooden Spoon on the Side

    Jackfruit “Chicken” Noodle Soup