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.

Homemade Aloo gobi How to make 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.

Aloo gobi recipe ingredients

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!


Aloo Gobi
 
Prep time
Cook time
Total time
 
This simplified version of aloo gobi uses peas & kale to add pops of green to the classic Indian dish.
Author:
Recipe type: Main dish
Serves: 3 to 4
Ingredients
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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29 comments

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Rate this recipe (after making it):  

  1. 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
      03.17.2014

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

  2. Brittany from eatingbirdfood.com
    03.17.2014

    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!

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

  4. Emily Tapp from Www.cortadochroincles.wordpress.com
    03.17.2014

    Oh this looks delicious. So fresh and tasty.

  5. 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!

  6. 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
      03.18.2014

      Chana masala is probably my #1 favorite πŸ™‚

  7. Brittany from kitchenetteblog.com
    03.17.2014

    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. πŸ˜‰

  8. Kristin from blog.kristinfleming.com
    03.17.2014

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

  9. sarah.a. from sarahlikesgreen.com
    03.17.2014

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

    • jeanine
      03.18.2014

      ha, so glad you liked it!

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

  11. Skye from frommydiningtable.com
    03.18.2014

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

  12. 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
      03.18.2014

      Thanks Heather πŸ™‚

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

  14. 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!

  15. Anthea
    03.18.2014

    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 πŸ™‚

  16. Selene from harmonybalancehealth.com
    03.23.2014

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

  17. Diane Balch
    03.31.2014

    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.

  18. Minty
    04.09.2014

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

  19. Emily
    04.20.2014

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

  20. Lili
    01.31.2016

    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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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.