I love Indian food. I love Asian food. I love potatoes… I love Indian spices… and they’re really not as intimidating (at least on a basic level) than you might think. Fresh is just so much better, always. There are so many frozen or canned versions of Indian dishes out there, and while they can be okay in a pinch and I sometimes even add alongside loads of fresh produce… making it fresh from scratch with good ingredients is just always so much better. And my stomach can tell the difference (much easier, happier digestion!).
Aloo = potato
Gobi = cauliflower
Matar = peas
YUM YUM YUM. You can leave the peas out if you don’t have any. Add spinach and make it a saag… so many ways you can play! But I just wanted super simple. No coconut (because I love it and consume a lot already), no tomato (although you can and it often is made with - see note below)… but I did want a splash of green. I like to vary my colors and types of veggies as often as I can. MMMM. SO GOOD. I’m not going to say much else, because I highly recommend you just make this and see for yourself :) After all, you’re here for the recipe.
NOTE: This dish is often made with diced tomatoes (about 2) cooked in the beginning (with the onion) before adding the potato + cauliflower, but I didn’t have any and I personally have to be careful not to have too many acidic foods, so I sometimes leave them out (although I LOVE them and do use them on occasion). Feel free to try either way! If you have 1-2 tomatoes you need to use up, this would be a great way to cook them down.
Aloo Gobi Matar
Yields 2-4 servings (depending on how large a serving)
2 red potatoes, cubed
1/2 cauliflower head, cut into florets
1 cup green peas (I used frozen)
2 tbsp coconut oil
1 tsp salt (I use fine ground pink Himalayan)
1/4 sweet yellow onion, diced
1 tbsp minced fresh ginger root (or 1 tsp ginger powder)
1 tsp cumin seeds (or 2 tsp cumin powder)
1/2 tsp yellow mustard seeds
1/2 tsp coriander powde
1 tsp turmeric powder
1/4 tsp ground black pepper
Add potatoes and cauliflower to a medium sauce pot and cover with water. Add a pinch of salt. Bring water to a boil and cook until potatoes and cauliflower are soft (should be able to easily stick a fork into potato). Strain when done.
Heat coconut oil in a medium to large frying pan. Add mustard seeds, cumin seeds, and salt and cook for 1-3 minutes on a low heat. Stir occasionally.
Add onion, ginger, and remaining spices (coriander, turmeric, black pepper) and cook on a low heat until onions have become a bit translucent, about 5 minutes. Stir occasionally.
Add potatoes, cauliflower, and green peas and stir. Cook for a few minutes longer to let spices infuse into veggies and green peas fully thaw.
Serve over rice or with homemade dosa (YUM) and enjoy! Feel free to garnish with cilantro, parsley, a drizzle of tamarind sauce if you have any on hand (I keep my leftover Indian condiments in the fridge for later use - tamarind lasts a VERY long time!).
Store any leftovers in a sealed container in the fridge for up to 5 days. This is great to have for a quick lunch or dinner on the go!