Aloo Gobi

Serving Size: 4
Total Time:

This is a light, fresh-tasting version of the amply seasoned classic Indian dish of potatoes and cauliflower.


  • 2 Tbsp canola oil
  • 1 Tbsp unsalted butter
  • 0.33 cup frozen peas, thawed
  • 1 large tomato, chopped
  • freshly ground pepper
  • kosher salt
  • 12 curry leaves (optional)
  • 0.5 tsp ground coriander
  • 0.5 tsp brown mustard seed
  • 0.5 tsp cumin seed
  • 2 tsp finely grated peeled fresh ginger
  • 3 large garlic cloves, minced
  • 1 small head of cauliflower (1 pound), cut into 1-inch florets
  • 3 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch pieces
  • chopped cilantro, for garnish


  1. In a large skillet, heat the oil. Add the potatoes and cauliflower and cook over moderate heat, stirring, until golden in spots, 7 to 8 minutes. Stir in the garlic, ginger, cumin seeds, mustard seeds, coriander and curry leaves and cook until fragrant, 1 minute. Season with salt and pepper and add 1 1/2 cups of water. Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Stir in the tomato, peas and butter and cook for 2 minutes longer. Transfer the aloo gobi to a platter, garnish with the cilantro and serve.

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Recipe Credit: Kay Chun
Image Credit: Chris Court