Aloo Gobi

Aloo Gobi

(Serves 8-10 full portions)

Strictly vegetarian and darn tasty- this Indian inspired dish is an absolute favorite of mine.  I add chickpeas to pump up the protein and really turn this into a complete meal.  Served with toasted garlic naan and a crisp IPA or even a mango lassi and you have a killer meal.

Spice Blend

1/2 teaspoon tumeric

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon mustard powder

1/4 teaspoon curry powder

1/2 teaspoon cayenne powder

dash of cinnamon

dash of nutmeg

dash of cardamon

1/2 teaspoon mustard seeds

1 teaspoon fresh minced ginger

2 garlic cloves, pressed

1 tablespoon rice wine vinegar

1 serrano pepper, minced with seeds included

Aloo Gobi

2 tablespoons canola oil

4 cups (about 3 medium) diced white potatoes

2 1/2 cups (1 large) diced yellow onion

5 cups (1 head) cauliflower florets

2 (15 1/2 ounce) cans chickpeas, drained and rinsed in collander

2 cups frozen peas

salt and freshly ground black pepper

1 lime, juiced

cilantro leaves, coarsely chopped for garnish

In a medium sized bowl, mix all ingredients for spice blend and whisk until a smooth paste forms.  Next, add canola to a large dutch oven.  Bring to medium-high heat and add potatoes and onion.  Cook for 8-10 minutes, stirring several times and then add in 1 cup of water along with cauliflower florets and spice blend.  Mix until spices are evenly blended and then cover with a lid.  Lower heat to medium and simmer for 15 minutes.  Add in chickpeas and frozen peas and mix until fully incorporated.  Season to taste with salt and pepper.  This is a large recipe so don’t be stingy on the salt.  Just taste as you go.  Finish with lime juice and remove from heat.  Top with chopped cilantro and serve with garlic naan and beverage of your choice.  Enjoy!

Tags: aloo gobi, Indian food, recipe aloo gobi, recipe for cauliflower, recipe for potatoes, recipe for vegan dinner, recipe for vegetarian dinner, recipe for vegetarian main dish, spicy food, vegan entree, vegetarian entree