With this beautiful lineup of flavors, and accessorized as it is here with minted cucumber raita and apricot chutney (I am giving here a large chutney recipe, since it is as easy to whip up as a small batch: Plenty for you and a few Mishloach Manot gifts!) I guarantee you will never miss the meat. This aloo gobi recipe is vegetarian dining at its best! This aloo gobi is incredibly simple and nutritious, and leaves its restaurant counterparts in the dust. Humble ingredients, glorious dinner!
The trademarks of Aloo Gobi are potatoes and cauliflower, but there’s no reason why you can’t substitute celery root or parsnips for the potatoes if this is what you prefer.
- ¼ cup olive oil
- 6 cloves garlic
- 1 inch piece ginger
- 1 large onion, quartered
- 2 tablespoons curry
- 1 tablespoon cumin seeds (settle for powder)
- 2 teaspoons ground coriander
- 1 cup canned crushed tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- 3 large potatoes, cut in inch cubes
- 2 cups canned chick peas, drained and rinsed
- 3 cups water
- 1 pound frozen cauliflower florets
- 2 cups frozen peas
Heat the oil in a large skillet. In a food processor, finely grind the garlic and ginger. Add the onion and grind coarsely. Add the mixture to the skillet and sauté until translucent. Add the curry, cumin seeds and coriander add cook one more minute. Add all but last 2 ingredients and bring to a boil. Reduce the flame to medium and cook covered 15 minutes. Add the cauliflower and peas and cook 10 more minutes. Serve hot with rice.