Aloo Gobi

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Aloo gobi has never been my favorite Indian dish, partly because I’m not that into cauliflower and potatoes. I think that they taste good with lots of spice, but they’re bland by themselves.

There’s nothing bland about this recipe, though. I made it last night for dinner because my sister requested it. The turmeric and garam masala give the potatoes and cauliflower an earthy flavor and the peas and red onion add sweetness.

My two favorite things about this aloo gobi are the cauliflower and the onions. The onions cook down throughout the recipe, so by the end they’re caramelized and slightly crispy. The cauliflower also takes a while to cook but it’s worth it. It’s tender, fragrant, and warm, and it makes you forget that you’re eating cauliflower.

I served this aloo with some brown basmati rice, but feel free to eat it with naan. I also think some yogurt on the side would be a good addition; I just didn’t feel like going to the trouble.

I almost forgot my tiffin with leftovers this morning, but then I mentally checked myself. “Don’t forget the aloo gobi,” I said. I never thought I’d say those words.

Here’s a song that reminds me of this aloo. It’s humble and unassuming, and it also has a little kick. It’s good at reversing expectations.

Aloo Gobi (slightly adapted from Food52)


2 Tbsp ghee
1/2 cup red onion, thinly sliced
1/2 tsp ground ginger
1/2 tsp garam masala (you could go up to 1 teaspoon if you want a stronger flavor)
1/2 tsp ground turmeric
2 cups quartered red potatoes
3 cups cauliflower florets
1 cup peas, fresh or frozen (I used frozen)
1 tsp fine grain sea salt
1/2 tsp fresh lime juice
1 Tbsp cilantro leaves, freshly chopped


Heat the ghee in a large wok or skillet with a lid over medium-high heat. When the ghee is hot, add the onions and sauté until they start to brown, about 3 to 4 minutes. Add the ginger and cook for 30 seconds. Then add the garam masala and ground turmeric and stir to cook for another 30 seconds. Fold in the potatoes and stir to coat them with the spices. Cook for 2 minutes with occasional stirring. Add the cauliflower to the wok and stir to combine.

Cover with the lid and allow to cook for about 15 minutes on medium-low heat with occasional stirring, or until the cauliflower and potatoes are firm but just tender. Fold in the peas and salt and cover the wok with the lid and cook for another 5 to 6 minutes, until the peas are tender.

Remove the pan from heat. Drizzle the fresh lime juice over the vegetables and garnish with the cilantro leaves. Serve hot with rice or an Indian flatbread such as roti or naan. Enjoy!


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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