- Food: Aloo Gobi
- Writer: Lizzie Green
- Content-Type: Food Blog
One of my favorite dishes to order in Indian restaurants is aloo gobi. This recipe enhances the traditional cauliflower and potato curry with fresh peas and greens.
I can’t say I make authentic Indian food, but I can make stuff that tastes somewhat like it and is fairly tasty. This is how I make aloo gobi at home, which is one of my favorite dishes.
All the essential ingredients are present: potato (aloo) and cauliflower (gobi). The remainder is a tiny riff—it’s a lot greener and lighter.
These ingredients ought to be accessible as well.
This aloo gobi dish, in my opinion, is the ideal “winter yet, but almost spring” dish. It is cozy and filling, but it also includes a few handfuls of greens and colorful pea bursts. Rich and tangy, it is made with a little coconut milk and a squeeze of lime.
You may make this as mild or spicy as you wish. Please add a little more cayenne for me.
|10 minutes to prepare
30 minutes for cooking
forty minutes in total
Peas and kale are added to this streamlined version of aloo gobi to give the traditional Indian meal a burst of green color.
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder, more to taste
- 2 Yukon gold potatoes, chopped into small cubes
- Florets from 1 small cauliflower
- ½ cup full-fat coconut milk
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ¼ cup water, more as needed
- ½ cup frozen peas
- 2 cups chopped kale or fresh spinach
- 2 tablespoons lime juice, more to taste
- ¼ cup chopped cilantro
- 1 cup pre-baked tofu, cubed, optional
- freshly ground black pepper
- for serving: cooked basmati rice or naan bread
- Over medium heat, warm the oil in a sizable, deep skillet. Add the onion and a half-teaspoon of salt, and simmer for 8 to 10 minutes, or until transparent. Stir in the curry powder and mustard seeds.
- Add the potatoes, cauliflower, coconut milk, ginger, garlic, and a few grinds of freshly ground black pepper after lowering the heat to medium-low. To coat, stir. Reduce the heat as low as necessary and cook the potatoes and cauliflower for 15 to 20 minutes, stirring periodically, until they are fork-tender. If the pan gets too dry, add extra water as needed after stirring in 1/4 cup.
- Add the lime juice, peas, and kale; simmer for an additional 2 to 3 minutes, or until the kale has wilted. Add the tofu and cilantro, if using. Adjust seasonings based on taste. Add extra salt, pepper, and/or curry powder for a richer taste. Add additional lime juice for more zing.
- Serve with naan or basmati rice.
- Add a few pinches of cayenne pepper to taste if your curry powder isn’t hot enough for your liking.