Aloo gobi is one of my favorite things to order at Indian restaurants. This recipe adds fresh peas & greens to the classic cauliflower & potato curry.
I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites, and this is my at-home version. The basic components are all here: potato (aloo) & cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find.
I think this aloo gobi recipe makes the perfect “it’s still winter but almost spring” meal. It’s warm and hearty, but it has bright pops of peas and a few handfuls of greens. A bit of coconut milk and a squeeze of lime make it rich & tangy.
Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please.
If you love Indian-inspired dishes, try this vegetable curry or this chana masala next!
Aloo Gobi
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon curry powder, more to taste*
- 2 Yukon gold potatoes, chopped into small cubes
- Florets from 1 small cauliflower
- ½ cup full-fat coconut milk
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ¼ cup water, more as needed
- ½ cup frozen peas
- 2 cups chopped kale or fresh spinach
- 2 tablespoons lime juice, more to taste
- ¼ cup chopped cilantro
- 1 cup pre-baked tofu, cubed, optional
- freshly ground black pepper
- for serving: cooked basmati rice or naan bread
- Heat the oil in a large deep skillet over medium heat. Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes. Add the mustard seeds, curry powder, and stir.
- Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed. Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
- Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted. Stir in the cilantro and tofu, if using. Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
- Serve with basmati rice or naan.
I just made this and it was super easy and totally delicious! Thanks so much for the recipe. Love your site!
I just returned from India and I’m already dreaming I was back there! This looks delish. I bet it would be nice with cubes of paneer mixed in too 🙂
mmm yum I am an Indian food freak! YUM I must try. Becautiful pictures also 🙂
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I’ve never heard of aloo gobi-ish but it sure is beautiful and it looks DOWNRIGHT scrumptious! This is mine kind of meal! Excited to try it!
I think we would really love this one!! Thanks!!
This is just so beautiful, and I love that you make “indianish” food- that is exactly what I say! It is the flavors that evoke the feelings and delicious tastes that matter- not the authenticity. Since I am completely obsessed with curry lately, I cannot wait to make this for my husband and myself!
Thanks Heather 🙂
Looks lovely and warming – far tastier than a take-away curry…
I was thinking of making a vegetarian curry with coconut milk this week. Thanks for the tips!
i just made this for tomorrow night’s dinner and it’s delicious, think i will have some now!!
ha, so glad you liked it!
Mmm looks yummy. I am looking forward to making this.
I love Indian dishes too. This looks absolutely lovely.
you can never go wrong with Indianish food that has amazing flavor but greener and lighter..
This looks delicious!! So light and refreshing. I make a lot of Indian-ish food at home myself, so this is my kind of meal. 😉
I love that your Aloo Gobi is “ish.” It is also one of my fav Indian dishes, this and chana masala…and eggplant bharta too…there are too many good ones!
Chana masala is probably my #1 favorite 🙂
This looks lovely! I used to live in the Middle East where I ate a whole lot more Indian food than I did any other type of cuisine, and because we had friends who would make us fresh authentic curries from scratch every week, I totally took it for granted. Now that I’m back here in Canada, I really wish I could go back to the spice markets where everything was so fresh and vibrant, then replicate the same dishes. Until then, I’ll be doing the same as you and riffing on the usual staples!
Oh this looks delicious. So fresh and tasty.
I love the greener version you have created of this dish. It looks so tasty and healthy too!
I love traditional Indian food (my favorite entrees are curried eggplant and dal) but I like your style of making this dish one lighter. Pinning it now!
This looks great! This is one of my favorite Indian dishes. Whenever i make it at home though, it never tastes like the authentic type. But your recipe doesn’t have 8 billion ingredients which is nice. And I have all of them at home!
Thanks – I was going for less than 8 billion ingredients (this time at least)! 🙂
I love making Indian-ish food too! This sounds lovely and I can’t wait to try 🙂