Aloo Gobi, potatoes and cauliflower. I love making this dish when I’m craving flavorful comfort food yet want to stick to my heart healthy diet. This is a healthy plant based recipe that will keep you coming back for more. I serve over rice, with warm naan bread.
1/2 lb potatoes (aloo), about 1 large russet, peeled and cut in 3/4” cubes
3 ea garlic cloves, minced
2 tsp ginger, minced
1/2 tsp cumin
1/2 onion, diced
1 small jalapeño, diced
1 head cauliflower (gobi), cut into florettes
2 tomatoes, peeled and diced or 1 Tablespoon tomato paste
3/4 cup water
1 large kale leaf (stem removed), finely chopped
3 tsp Garam Masala
1 tsp turmeric
1/2 tsp cumin
10 oz frozen peas
1 tsp salt or as needed
1 tsp pure maple syrup (optional)
Handful chopped fresh herbs: mint, parsley, cilantro, etc. (optional)
In a small pot, cover potatoes with cold water, salt and bring to a boil over high heat. Reduce to a simmer, and cook for 5 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.
Heat large pan. Add onion and garlic and sauté for about 30 seconds (add a few drops of water if it starts to stick to the pan). Add cumin, onion and jalapeño and cook until onion is translucent. Add potatoes, cauliflower, tomato, finely chopped kale, spices and about 3/4 cup water. Mix well and cover to steam cauliflower. Simmer about 5 minutes. Add frozen peas and salt and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Taste and adjust seasoning with salt or a little pure maple syrup, as needed. Stir in herbs, if using, and serve hot.
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