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.

Aloo Gobi (Curried Potatoes, Cauliflower, and Peas)

Stefan

This is a light, fresh, and healthy take on the Indian classic aloo gobi.  You can serve this as a main course, or as one of several dishes.

5 from 2 votes

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 204 kcal

METHOD Stovetop

DIET Vegan

Ingredients

  

1x2x3x

• ▢ 9 ounces of potatoes, chopped into bite-sized pieces
• ▢ 1 Tablespoon of neutral (canola, vegetable, etc.) oil
• ▢ 3 cloves garlic, finely chopped
• ▢ 15 ounces of diced tomatoes
• ▢ 1 head of cauliflower, cut into small florets
• ▢ 2 teaspoons of garam masala (or curry powder)
• ▢ ½ teaspoon of turmeric
• ▢ ½ teaspoon of cumin
• ▢ ½ teaspoon of mustard seeds
• ▢ 2 teaspoons of minced ginger, or 2 tablespoons Japanese Carrot-Ginger Salad Dressing
• ▢ 10 ounces of frozen peas
• ▢ 1 teaspoon of 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)

Instructions

 

• 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.
• 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.
• 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.

Notes

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.

Nutrition

Calories: 204kcalCarbohydrates: 34gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 785mgPotassium: 1098mgFiber: 10gSugar: 10gVitamin A: 671IUVitamin C: 121mgCalcium: 98mgIron: 4mg

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