Aloo Gobi (आलू गोभी) - Indian Potatoes with Cauliflower (Vegetarian/Vegan)

Aloo gobi (आलू गोभी) is a fantastic vegetarian Indian dish made of potatoes (aloo) & cauliflower (gobi). This is a "dry" dish, meaning that there is no curry or thick sauce. The flavor comes from a myriad of Indian spices including garam masala and turmeric, which gives the dish its signature yellow color. 

Though I'm not a vegetarian, I LOVE vegetarian Indian dishes; this has become my new favorite at my go-to local Indian restaurant. Easy to make at home, and served simply with basmati rice & naan, aloo gobi is filling, healthy and FULL of amazing exotic flavor. This dish can easily be made vegan; simply omit the ghee and use coconut oil instead. 

Aloo Gobi (Indian Potatoes w/ Cauliflower)

loosely adapted from What's For Lunch, Honey?

PRINTABLE RECIPE

Ingredients: 

2 Tbsp ghee or coconut oil

2 Tbsp grated ginger

2 Tbsp grated garlic

1 lb Yukon Gold potatoes, peeled & cut into cubes

2 tsp garam masala

1/4 tsp turmeric

Pinch of salt

1 lb cauliflower, cut into florets

1 14oz can diced tomatoes

1 cup frozen peas
1 bunch cilantro, chopped (optional)

Heat the ghee or coconut oil in a large pan over medium heat. Add the ginger and garlic pastes and fry gently for 1 minute. 

Reduce the heat to medium-low; add the potatoes, garam masala, turmeric & salt. Stir-fry for 2-3 minutes or until the spices become fragrant. 

Add the cauliflower and canned tomatoes; stir to combine, then cover and let simmer for 20 minutes.

Add the peas, then cook another 10 minutes or until the vegetables are tender but not mushy.

Serve topped with cilantro along with basmati rice and naan.