Aloo Gobi

Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry. I cant claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my

Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.

vegan / gluten free

Homemade Aloo gobi

I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find.

I think this aloo gobi recipe makes the perfect “it’s still winter but almost spring” meal. It’s warm and hearty, but it has bright pops of peas and a few handfuls of greens. A bit of coconut milk and a squeeze of lime make it rich & tangy.

Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please.

If you love Indian-inspired dishes, try this vegetable curry or this chana masala next!


5.0 from 1 reviews

Aloo Gobi

  PrintPrep time 10 minsCook time 30 minsTotal time 40 mins This simplified version of aloo gobi uses peas & kale to add pops of green to the classic Indian dish.Author: Recipe type: Main dishServes: 3 to 4Ingredients
  • 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
Instructions
  • Heat the oil in a large deep skillet over medium heat. Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes. Add the mustard seeds, curry powder, and stir.
  • Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed. Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
  • Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted. Stir in the cilantro and tofu, if using. Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
  • Serve with basmati rice or naan.
    • Notes*Note: if you’d like your dish spicy and your curry powder isn’t spicy, add a few pinches of cayenne, to taste.3.4.3177
     

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