Aloo Gobi-ish

aloo gobi-ish (potato and cauliflower curry) / loveandlemons.com aloo gobi-ish (potato and cauliflower curry) / loveandlemons.com

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.

aloo gobi-ish (potato and cauliflower curry) / loveandlemons.com

I think this is the perfect “it’s still winter but almost spring” meal. It’s warm and hearty but with 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.

aloo gobi-ish
 
Serves: serves about 3
Ingredients
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 1 large clove of garlic, minced
  • 2-3 small yellow potatoes, chopped into small cubes
  • 1 tablespoon mustard seeds
  • 2-3 teaspoons muchi curry powder*
  • 2 teaspoons grated ginger
  • about ¼ cup water
  • 1 small head of cauliflower, broken into small floretes
  • ½ cup coconut milk, (light or full fat)
  • ½ cup peas (frozen is fine)
  • a few handful of chopped kale or spinach
  • juice of 1 lime
  • cilantro
  • optional - a few pinches of cayenne
  • optional - 1 cup cubed tofu - bake or pan sear before you begin
Instructions
  1. Heat oil in a large skillet over medium heat. Add the chopped onion, a few pinches of salt and pepper, and cook until translucent. Add the mustard seeds, curry powder and stir.
  2. Add the garlic, ginger, potatoes and another few pinches of salt. Stir and let the potatoes cook for a few minutes without touching them.
  3. Add water to the pan, cover, and reduce heat to low. Let the potatoes steam until the water is evaporated and they’re tender (10-15 minutes or so). Uncover and stir in the cauliflower florets. Let the cauliflower cook until tender but not mushy, stirring occasionally. (about 5-8 minutes)
  4. Add coconut milk, peas, a handful of kale or spinach, a squeeze of lime and let everything simmer together (uncovered) for another few minutes. Stir in cilantro and taste and adjust seasonings. (optional step - Add tofu back into the pan until it’s warmed through). Serve with basmati rice or naan.
Notes
To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start.

*I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

38 comments

  1. I love making Indian-ish food too! This sounds lovely and I can’t wait to try 🙂

  2. maria tadic from beanafoodie.com on said:

    This looks great! This is one of my favorite Indian dishes. Whenever i make it at home though, it never tastes like the authentic type. But your recipe doesn’t have 8 billion ingredients which is nice. And I have all of them at home!

    • jeanine from loveandlemons.com on said:

      Thanks – I was going for less than 8 billion ingredients (this time at least)! 🙂

  3. Brittany from eatingbirdfood.com on said:

    I love traditional Indian food (my favorite entrees are curried eggplant and dal) but I like your style of making this dish one lighter. Pinning it now!

  4. I love the greener version you have created of this dish. It looks so tasty and healthy too!

  5. Emily Tapp from Www.cortadochroincles.wordpress.com on said:

    Oh this looks delicious. So fresh and tasty.

  6. This looks lovely! I used to live in the Middle East where I ate a whole lot more Indian food than I did any other type of cuisine, and because we had friends who would make us fresh authentic curries from scratch every week, I totally took it for granted. Now that I’m back here in Canada, I really wish I could go back to the spice markets where everything was so fresh and vibrant, then replicate the same dishes. Until then, I’ll be doing the same as you and riffing on the usual staples!

  7. I love that your Aloo Gobi is “ish.” It is also one of my fav Indian dishes, this and chana masala…and eggplant bharta too…there are too many good ones!

    • jeanine from loveandlemons.com on said:

      Chana masala is probably my #1 favorite 🙂

  8. Brittany from kitchenetteblog.com on said:

    This looks delicious!! So light and refreshing. I make a lot of Indian-ish food at home myself, so this is my kind of meal. 😉

  9. I love Indian dishes too. This looks absolutely lovely.

  10. Kristin from blog.kristinfleming.com on said:

    Mmm looks yummy. I am looking forward to making this.

  11. sarah.a. from sarahlikesgreen.com on said:

    i just made this for tomorrow night’s dinner and it’s delicious, think i will have some now!!

    • jeanine from loveandlemons.com on said:

      ha, so glad you liked it!

  12. I was thinking of making a vegetarian curry with coconut milk this week. Thanks for the tips!

  13. Skye from frommydiningtable.com on said:

    Looks lovely and warming – far tastier than a take-away curry…

  14. This is just so beautiful, and I love that you make “indianish” food- that is exactly what I say! It is the flavors that evoke the feelings and delicious tastes that matter- not the authenticity. Since I am completely obsessed with curry lately, I cannot wait to make this for my husband and myself!

    • jeanine from loveandlemons.com on said:

      Thanks Heather 🙂

  15. Fern Reed from fernreedgmailcom on said:

    I think we would really love this one!! Thanks!!

  16. I’ve never heard of aloo gobi-ish but it sure is beautiful and it looks DOWNRIGHT scrumptious! This is mine kind of meal! Excited to try it!

  17. Anthea on said:

    I just returned from India and I’m already dreaming I was back there! This looks delish. I bet it would be nice with cubes of paneer mixed in too 🙂

  18. Selene from harmonybalancehealth.com on said:

    I just made this and it was super easy and totally delicious! Thanks so much for the recipe. Love your site!

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  21. Diane Balch on said:

    Just wanted you to know that recipe is included in a pea recipe collection today on Simple Living and Eating. I will be pinning and tweeting it this week too.

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  24. Minty on said:

    Just made this for dinner and I’m thinking about making more tomorrow!
    I used Madras curry powder and it tasted super delicious.

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  26. Emily on said:

    This was absolutely delicious! I loved the mustard seeds – they had a pleasant crunchy/popping effect 🙂

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  28. Shirley on said:

    Thank you for this very fine recipe – everything came together nicely and the 1/2 cup of coconut milk is all that was needed to keep the sauce nice and thick and low key – however, while cooking I noticed that it tasted much blander than regular Indian-ish recipes I’ve made before. – I doubled the curry and added cumin and smoked paprika – however it needed something to make it come alive. Perhaps give an alternative spice list and amount for something with more “zing”?

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  32. Lili on said:

    Made it tonight for my family after having trader Joe’s samosa and pakoras for appetizers. Turned out good but the potatoes needed more cooking. Leftovers will be perfect tomorrow:) thank you for sharing this yummy and healthy recipe!

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