Aloo gobi is a dry curry from the Punjab region which stretches from northwest India to central Pakistan. It’s a very simple and satisfying dish, consisting mostly of potatoes (aloo), cauliflower (gobi) and spices. It’s usually cooked on a stove-top, but we enjoy the taste of this dish even more when the potatoes and cauliflower are roasted because it improves their texture and intensifies their flavor.
Aloo gobi makes a great side dish, and goes particularly well when it’s served alongside dhal (lentil curry). Or it can become the main meal itself by serving it with Indian breads (such as naan) a dollop of raiti (cucumber yogurt sauce) and a spoonful or two of Indian-style chutney or pickles. And it makes a wonderful salad when it’s served cold.
We’ve also found that adding green peas to aloo gobi works really well, with the added benefit that the peas are a good source of protein and fiber. And a handful of raisins that have been soaked in boiling water for five minutes to plump them up also makes a tasty addition.
1 tablespoon butter
4 potatoes (floury varieties such as Russet or Idaho) — peeled and cut into bite-size pieces
1 cauliflower — cut into florets
2 onions — finely chopped
2 tablespoons finely grated fresh ginger
4 garlic cloves — finely chopped
4 teaspoons ground cumin
4 teaspoons ground turmeric
2 teaspoons salt
4 tablespoons water
2 tablespoons finely chopped cilantro (fresh coriander)