Alu Gobi – Curried Potatoes and Cauliflower with Green Peas
Comforting and classic this is recipe is something that has many fans, it is perfect for family nights. Alu Gobi – Curried Potatoes and Cauliflower is a simple back pocket recipe. I pull it out almost once or twice a week. Alu Gobi features on our table at least once or twice a week. I have both slow cooker and instant pot versions for this dish as well. And then others with different variations. But this back pocket version is fuss free and what I turn to most times. Especially when I do not want to think about what I am doing. I often don’t even plate it. I serve it up in the skillet that I cook it and it disappears pretty quickly.
It is also good for company. The soft absorbent potatoes feature wonderfully as a soft backdrop against the mild just slightly crunchy mellow taste of the cauliflower. This is a tested and tried duo in Indian cooking that has met the test of both taste and appearance.
This version that is my go-to, is tangy from both tomatoes and the lime juice finish. The vegetables are cooked until almost charred, and then finished on low heat until fork tender. Lots of cilantro and raw onions if you so wish are all good ideas. Now this is a good idea with flatbreads. But just picking up the vegetables almost like a warm salad is also not out of line. See with a back pocket recipe, the only rule is to make it quickly and enjoy it. If you want a sauce, just add in about 1/4 cup of water towards the end and it will absorb all the good stuff and create a sauce. This is great with rice too!
Also, this can be done with out the tomatoes if you wish.
A classic north Indian cauliflower and potato dish that is simple, balanced and full of flavor.
Ingredients
- 1/4 cup of oil
- 1 teaspoon cumin seeds
- 1 medium red onion, cut into a dice
- 2 teaspoons minced ginger
- 3 Yukon gold potatoes, peeled and cut into eights
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1.5 teaspoons salt
- 1 head of cauliflower, cut into small pieces
- 3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes) (this is optional)
- 1/2 cup green peas
- 2 tablespoons lime juice6.
- 2 tablespoons finely chopped cilantro
Instructions
- In a heavy bottomed pot, heat the oil on medium heat for about 1 minute and add the cumin seeds and wait till they sizzle.
- In about 20 seconds, add in the onions and the ginger and saute lightly for about 4 minutes, until the onions are soft and start turning pale golden.
- Add the potatoes, turmeric, cumin, coriander, red chili powder and the salt and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.
- Turn the heat to low and cover and cook for about 6-7 minutes until the potatoes are about half way done.
- Add in the cauliflower and tomatoes (if using) and mix well.
- Add in 1/4 cup water and increase this to 1/2 cup if not using the tomatoes. Increase the heat to medium and bring the mixture to a steady simmer.
- Cover and cook the curry undisturbed for about 15 minutes. Remove the cover and stir well.
- Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
- Turn off the heat and mix well. Sprinkle with lime juice and stir well.6.
- Garnish with cilantro and serve.