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.
- 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
- optional - a few pinches of cayenne
- optional - 1 cup cubed tofu - bake or pan sear before you begin
- 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.
- Add the garlic, ginger, potatoes and another few pinches of salt. Stir and let the potatoes cook for a few minutes without touching them.
- 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)
- 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.
*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.