Aloo Ghobi
Aloo Ghobi is a vegetarian dish that is served in India, Pakistan and Nepal. Turmeric is what gives this dish its beautiful yellow color, although some people do add a little curry to the dish. It is made with potatoes, cauliflower, and spices. Green chilies and ginger give Aloo Ghobi its heat.
I added in some green peas to accentuate the dish. Although traditionally, peas are not added to the dish. If you choose to add green peas, use the frozen variety as they will retain their shape once cooked with the other ingredients. You can omit them if you wish.
Aloo Ghobi Ingredients
1 large yellow onion diced
3 cloves of garlic crushed
1 inch ginger root, peeled and grated
1 large tomato diced
4 medium potatoes, cut into half inch cubes
1 medium cauliflower head, cut into florets
½ cup of peas (best to use frozen peas so they retain their shape)
1 small green chili, if you want it spicy
1 tbsp of salt
¼ tsp of turmeric
⅛ tsp of red chili powder (this is different than chili powder)
½ tsp Garam Masala spice
2 tbsp of olive oil
1 cup of water
Aloo Ghobi
Directions-
In a large sauce pan pour in the oil.
Heat over medium heat until oil is hot.
Add the diced onion and cook until soft and transparent, around 3-4 minutes.
Add the crushed garlic cloves and grated ginger.
Cook for another minute.
Add the diced tomato and the green chili.
Add in all the spices, mix well and cook for 4-5 minutes.
Add the potatoes and peas and saute for 2 minutes.
Add the cauliflower and 1 cup of water.
Mix well and simmer until the potatoes and cauliflower are soft.
(Optional- fresh, canned or frozen peas can be added to the Aloo Ghobi during the last few minutes of cooking. This is completely optional and not part of the traditional vegetarian dish known as Aloo Ghobi, a vegetarian dish that is native to India and Pakistan. I just wanted to add some green to the dish to give it some more color, and green peas are a vegetable that my kids like.)
Aloo Ghobi is a vegetarian dish that is served in India, Pakistan and Nepal. Turmeric is what gives this dish its beautiful yellow color, although some people do add a little curry to the dish. It is made with potatoes, cauliflower, and spices. Green chilies and ginger give Aloo Ghobi some heat.
| Servings |
| 4 people |
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Aloo Ghobi is a vegetarian dish that is served in India, Pakistan and Nepal. Turmeric is what gives this dish its beautiful yellow color, although some people do add a little curry to the dish. It is made with potatoes, cauliflower, and spices. Green chilies and ginger give Aloo Ghobi some heat.
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Ingredients
- 1 large yellow onion diced
- 2 Tbsp olive oil
- 1 cup water
- 1/2 tsp Garam Masala (spice)
- 1/8 tsp Indian red chili powder
- 1/4 tsp turmeric
- 1 Tbsp salt
- 1 small green chili if you want it spicy
- 1/2 cup peas use frozen so they retain their shape
- 1 med cauliflower head cut into florets
- 4 medium potatoes cut into half inch cubes
- 1 large tomato diced
- 1 inch ginger root peeled and grated
- 3 cloves garlic crushed
Servings: people
Instructions
- In a large sauce pan pour in the oil. Heat over medium heat until oil is hot. Add the diced onion and cook until soft and transparent, around 3-4 minutes. Add the crushed garlic cloves and grated ginger. Cook for another minute. Add the diced tomato and the green chili. Add in all the spices, mix well and cook for 4-5 minutes. Add the potatoes and peas and saute for 2 minutes. Add the cauliflower and 1 cup of water. Mix well and simmer until the potatoes and cauliflower are soft.
Recipe Notes
(Optional- fresh, canned or frozen peas can be added to the Aloo Ghobi during the last few minutes of cooking. This is completely optional and not part of the traditional vegetarian dish known as Aloo Ghobi, a vegetarian dish that is native to India and Pakistan. I just wanted to add some green to the dish to give it some more color, and green peas are a vegetable that my kids like.)
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