Aloo Gobi is a mild Indian curry. It can be served as a main meal, as is often served in India, but I prefer to serve it as a delicious side dish for tandoori spiced lamb chops.
- 2 tbsp vegetable oil or ghee
- 1 medium yellow onion
- 2 medium white potatoes cubed
- 1/3 head medium cauliflower
- 1 small green bell pepper
- 2 small tomatoes
- kosher salt and freshly ground black pepper
- 1 tspn ground corriander
- 1 tspn ground chilli powder
- 1/4 tspn ground turmeric
- 1 cup frozen green peas
Gather all ingredients before starting recipe
- Peel and finely chop 1 medium yellow onion , peel and cube 2 medium white potatoes, cut 1 small green bell pepper into 1" cubes, coarsley chop 2 small tomatoes and separate 1/3 head medium cauliflower into florets.
- Heat 2 tbsp vegetable oil or ghee in a deep sided skillet over medium high heat and add onions; sauté onions until soft then add potatoes and fry for 5-6 minutes. Season with kosher salt and freshly ground black pepper.
- Sprinkle potato mixture with 1 tspn ground corriander, 1 tspn ground chilli powder, 1/4 tspn ground turmeric and add chopped peppers, tomatoes and cauliflower. Stir until combined then add enough water to barely cover.
- Bring liquid to a boil, then turn down heat to a simmer, cover with a lid and gently cook for about 20 minutes or until the potatoes and the cauliflower are cooked.
- Add 1 cup frozen green peas, stir to combine, cover for another few minutes or until the peas have warmed through and serve.