Aloo Gobi is a delicious Indian dish that is naturally vegetarian and vegan (unless you add the yogurt like we do) and perfect for the weeknight. If you like Tikka Masala, you’ll also enjoy this dish. It’s a touch sweeter in flavor from the garam masala spice mixture, which I’ve made from spices I keep stocked. Note: Turmeric is not in garam masala but it is in the dish. You can also add a touch of nutmeg and cloves if desired. To add natural sweetness, I’ve added carrots and frozen peas to this recipe, two ingredients I always keep stocked. Then finished the dish with a short squeeze of honey to bring all the flavors together quickly. Traditionally, this dish is made with fresh ginger. Feel free to sub in a thumb tip size of minced ginger in with the garlic, omitting the ground variety.
- 1 c. rice
- 1 tbsp. unsalted butter
- 1/4 tsp. kosher salt
- 3/4 tsp. ground ginger
- 3/4 tsp. cumin
- 3/4 tsp. coriander
- 3/4 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. cayenne pepper
- 1/2 large sweet onion, roughly diced (about 3/4 cup)
- 1 large carrot, roughly diced
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 can (14.5 oz) Muir Glen Fire-Roasted Tomatoes
- 1/2 tomato can of water (1 scant cup)
- 1 1/2 tsp. kosher salt, plus a pinch
- 2 c. cauliflower florets
- 2 c. russet potatoes, diced into 1/2-inch cubes
- 1 c. frozen peas
- drizzle of honey
- chopped cilantro
- whole milk yogurt
Make the rice. In a small saucepan, make rice according to package instructions, adding salt and butter.
Assemble spice mixture. Stir together all the spices and set aside.
Make the filling. Roughly chop the onions and carrots. We’ll pulse them in the blender shortly, so don’t spend too much time here. In a 10-inch cast iron skillet, heat pan to medium-low. Once warm, add the oil, onion, and carrots plus a pinch of salt, and sauté for about 4 minutes. Add the garlic and spice mixture and toast for 30 seconds more. Stir in the canned tomatoes, 1/2 a tomato can full of water, and salt, and simmer for about 3 minutes. Remove sauce from heat and pour into the blender, pulsing until it resembles a crushed texture, not a puree.
Pour sauce back into the pan, adding the cauliflower and potatoes. Stir to coat and bring to a simmer. Cover and steam for 15 minutes at a low simmer, stirring occasionally.
Test the potatoes to make sure they are cooked through. Then remove the lid, and add in peas, plus a drizzle of honey. Cook until peas are just warmed through and still bright green.
Serve Aloo Gobi over a bed of rice. Add optional garnishes as desired.