Whole Food, Plant-Based Recipe Aloo Gobi

Recipe courtesy of Eric Patel, PPMNY Community Member

Aloo gobi, or cauliflower potato curry, is a traditional North Indian dish full of flavor and is best served with brown rice or whole wheat naan (Indian flatbread).

Ingredients

  • 1 head cauliflower, chopped into small florets

  • 2 medium potatoes, cubed
  • ½ cup frozen green peas
  • ¼ cup red onion, finely chopped
  • 1 green chili or jalapeño, finely chopped (optional)
  • 1 tsp cumin seed (optional)
  • 1-2 fresh curry leaves (optional - available at Indian grocery stores)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • ½ tsp chili powder or paprika
  • Salt to taste

Instructions

1. In a large pot, heat ¼ cup of water on medium heat and then add onion, chili (or jalapeño), cumin seed, and fresh curry leaves. Sauté until the onions are transparent.
2. Add the remaining spices and cook for 1-2 minutes.
3. Add the cauliflower and potatoes to the pan and mix well, coating the vegetables in the spices.
4. Cook for 4 minutes on medium to high heat and then reduce the heat and put the lid on the pot.
5. Cook on low heat for 15 minutes, stirring occasionally.
6. Add frozen peas to the pot and stir. Cook an additional 2-5 minutes or until the potatoes are tender.
7. Once potatoes are cooked through, remove from heat, garnish with cilantro, and serve with brown rice.