Aloo translates to “potato” and gobi means “cauliflower”, therefore “aloo gobi” means “potato and cauliflower curry”. Most restaurant versions of the dish come out to carbohydrate-laden sludge. Homemade is better with a cleaner taste and lighter flavors.

Aloo gobi, with mint raita and chopped cilantro, over steamed jasmine rice

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Credit goes to mongo_jones at Mouthfulsfood for the original recipe, of which this is an adaptation.

1 tablespoon ghee
1 teaspoon black mustard seeds
2 green cardamom pods, crushed
3 medium Yukon Gold potatoes, peeled and diced
1/2 medium head of cauliflower, broken into florets (you can include some of the greens if you wish)
2 plum tomatoes, diced
a generous pinch of turmeric
a generous pinch of salt
1 jalapeño chile pepper, seeded and deveined, then minced
freshly squeezed lime juice
chopped cilantro

Melt ghee in a large skillet over medium heat. Add mustard seeds and cardamom pods. Stir. When the mustard seeds “pop”, add the potatoes to the pan. Fry until the potatoes begin to take on a little color while stirring frequently, about 6 to 8 minutes.

Add a pinch of salt, along with the turmeric, then the cauliflower, jalapeño and the tomatoes. Cook over medium heat until the cauliflower begins to soften, about another 5 minutes. Stir to keep the vegetables from sticking to the pan. If the mixture seems too dry, add 1/4 cup of water. Cover and turn heat down to medium-low. Cook until potatoes are fork tender. Remove pan from heat. Taste for salt, stir in lime juice and chopped cilantro, then serve at once.

Time: 30 minutes, including prep.

Traditionally, aloo gobi is served with Indian breads such as naan or roti, but it’s equally delicious served over rice. For the recipe for mint raita, click here.