Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
This has always been my favorite dish to order when I’m having a meal at an Indian restaurant (or when I’m ordering in from one). It’s probably one of the only savory dishes I make that doesn’t contain either onion or garlic – which means I can serve it to my friend who is allergic to both.
Usually you find Aloo Gobi (cauliflower and potatoes) on restaurant menus but I like the texture and color that the peas (matar) contribute to the dish. Though I like the peas, if you are strictly paleo you may want to leave them out. When cooking this, it’s hard to tell how juicy your tomatoes are going to become, so you may or may not need additional water. Using boiling potatoes will ensure that your potato cubes remain pretty intact. You don’t want mashed potatoes; you want the dish to be just a little saucy.
Aloo Gobi Matar
Stir this dish occasionally as it cooks to make sure the liquid doesn’t evaporate completely.
1 tablespoon olive oil
1 tablespoon minced ginger
1 1/2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Ground red pepper to taste
2 tablespoons water + additional if necessary
3 cups cauliflower florets
1 cup cubed new red or Yukon gold (boiling) potatoes
1 cup tomato wedges
1/2 cup peas, optional
2 tablespoons chopped cilantro + additional for garnish
Salt to taste
In a 3-quart pot, heat the oil over medium high heat. Add the ginger and cook, stirring 30 seconds.
Add the curry, coriander, turmeric, cumin, and ground red pepper; stir until absorbed.
Stir in the 2 tablespoons water; add the cauliflower, potato, and tomatoes. Stir until vegetables are coated with spice mixture.
Cook, covered, over medium heat 5 minutes until mixture starts to steam. Stir; reduce heat and cook, covered 10 minutes longer. Stir and see if any additional water is needed (adding 1 to 2 tablespoons as necessary). Continue cooking 10 minutes, covered or until potatoes are cooked through.
Add peas and cilantro, adding water if necessary. Cover and continue to cook 5 minutes longer. Season with salt to taste.
Spoon into serving dish and sprinkle with chopped cilantro if desired.
Makes: 4 cups Serves: 4