Aloo Gobi

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.


– 9 oz of potatoes, chopped into bite-sized pieces – 1 tbsp of neutral (canola, vegetable, etc.) oil – 3 cloves garlic, finely chopped – 15 oz of diced tomatoes – 1 head of cauliflower, cut into small florets – 2 tsp of garam masala (or curry powder) – 1/2 tsp of turmeric – 1/2 tsp of cumin – 1/2 tsp of mustard seeds – 2 tsp of minced ginger, or 2 tbsp Japanese Carrot-Ginger Salad Dressing – 10 oz of frozen peas – small handful chopped herbs (I used mint and parsley, but use whatever you have - cilantro, basil, and scallion greens are all good)

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.