Indian Aloo Gobi with Peas
Aloo Gobi with Peas
A dry-style Indian potato, cauliflower, and pea curry cooked with cumin, turmeric, ginger, tomato, and garam masala until the vegetables are tender and well coated.
Aloo gobi is a North Indian home-cooking staple built around potatoes and cauliflower, often cooked as a dry sabzi rather than a saucy curry. This version adds peas for sweetness and color, while tomato, ginger, cumin, turmeric, and garam masala give the vegetables a rounded, savory spice base.
The key is to cut the potatoes small enough to cook at the same pace as the cauliflower. Starting the potatoes first gives them a head start, then the cauliflower steams gently in the spiced tomato mixture so the florets stay intact instead of turning mushy.
Use a wide skillet or saute pan if you have one. More surface area helps moisture evaporate, which leaves the masala clinging to the vegetables. If the pan gets dry before the potatoes are tender, add water in small splashes rather than turning the dish soupy.
Serve aloo gobi with peas alongside roti, naan, or basmati rice, with plain yogurt or a quick cucumber salad on the side. A squeeze of lemon and fresh cilantro at the end brighten the earthy spices and make the dish feel complete.
Nutrition (per serving)
Directions
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1
Heat the oil in a wide skillet or saute pan over medium heat. Add the cumin seeds and cook for 30 to 45 seconds, just until fragrant and lightly sizzling.
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2
Add the onion and cook for 5 to 6 minutes, stirring often, until softened and beginning to turn golden at the edges.
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3
Stir in the ginger and garlic and cook for 1 minute. Add the tomatoes and cook for 4 to 5 minutes, mashing them lightly, until they soften into a thick mixture.
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4
Add the turmeric, coriander, chili powder, and salt. Stir for 30 seconds so the spices bloom in the tomato mixture.
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5
Add the potatoes and toss until evenly coated with the masala. Pour in the water, cover, and cook for 8 minutes, stirring once halfway through.
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6
Add the cauliflower, stir gently, cover again, and cook for 12 to 15 minutes, until the potatoes are almost tender and the cauliflower is just cooked through.
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7
Stir in the peas and cook uncovered for 4 to 5 minutes, letting excess moisture evaporate while the vegetables finish cooking.
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8
Sprinkle in the garam masala, lemon juice, and cilantro. Fold gently, taste for salt, and serve hot with roti, naan, or basmati rice.
Ingredients
- Yukon Gold Potatoes, peeled and cut into 3/4-inch cubes:1 lb
- Cauliflower Florets, cut into bite-size pieces:1 lb
- Frozen Peas:1 cup
- Neutral Oil:3 tbsp
- Cumin Seeds:1 tsp
- Yellow Onion, finely chopped:1 medium
- Fresh Ginger, grated:1 tbsp
- Garlic, minced:3 cloves
- Roma Tomatoes, finely chopped:2 medium
- Ground Turmeric:1 tsp
- Ground Coriander:2 tsp
- Kashmiri Chili Powder or Mild Paprika:1/2 tsp
- Kosher Salt:1 1/4 tsp
- Water:1/3 cup
- Garam Masala:1 tsp
- Fresh Lemon Juice:1 tbsp
- Fresh Cilantro, chopped:1/4 cup
Tips & Notes
- Keep the cauliflower pieces slightly larger than the potato cubes so they do not overcook.
- For a drier sabzi, uncover the pan for the last few minutes and let the masala cling to the vegetables.
- Use Kashmiri chili powder for color and gentle heat, or mild paprika for a very mild version.
