Aloo Gobi (in Hindi: Potatoes Cauliflower) is one of the simplest Indian dishes to cook at home. If I remember correctly, we ate it almost once or twice a week growing up. Though aloo gobi originated in the northern region of Punjab in India, it’s a popular dish across the country.
There are many different ways to cook this dish, some include flavoring the oil with curry leaves, while others might include the addition of fresh tomatoes to provide a more sauce-like base. On those nights when you want to cook something easy yet hearty and flavorful, this might just be the recipe you want to turn to.
I’m sharing one of my favorite ways to prepare aloo gobi, which also happens to be the way I loved eating it as a kid. For me, it’s all about adding the peas. Technically, this would now be called aloo gobi mater, mater being the Hindi word for peas. The peas not only add a spot of color to the dish, but they also bring a fresh sweetness to the vegetables.
Traditionally, this dish is served with plain basmati rice or some type of Indian flatbread such as roti or paratha along with a little bit of plain unsweetened yogurt on the side.
Ingredients2 tablespoons ghee or vegetable oil
3 dried bay leaves
1/2 cup red onion or shallots, thinly sliced
1 tablespoon peeled and julienned ginger
1/2 teaspoon garam masala (you could go up to 1 teaspoon if you want a stronger flavor)
1/2 teaspoon ground turmeric
2 cups halved baby potatoes
3 cups cauliflower florets
1 cup peas, fresh or frozen
1 teaspoon fine grain sea salt
1/2 teaspoon fresh lime juice
1 tablespoon cilantro leaves, freshly chopped