Aloo Gobi is a delectable Indian specialty that features cauliflower, potatoes, and usually peas in a mild, tomato base. I’m not sure my family has ever placed an order, whether eat-in or carry out, that didn’t include it as one of our choices. And fortunately it’s almost always already vegan, which means it doesn’t need to be modified. It’s great to be able to make super-quick aloo gobi at home, now that we’ve found the way — incredibly tasty Indian simmer sauces.
Ever since this new generation of Indian simmer sauces hit the market, we’re doing a lot more Indian-style meals at home. Our favorite is the Maya Kaimal line of sauces, but use what’s available to you. You’ll find Indian simmer sauces at natural foods stores and in the international foods aisle of well-stocked supermarkets.
Seriously, these sauces make whatever you prepare taste like it came from a great Indian restaurant. And the meals are so much more economical. Pair this dish with Almost-Instant Fruit and Nut Rice Pilaf and you’ve got an amazing Indian-flavored meal that can be on the table in 20 minutes, tops. Add some frozen samosas, and it becomes a feast fit for company.
What you need
- 3 to 4 medium potatoes, scrubbed
- 16-ounce bag frozen cauliflower florets
- 14-ounce can diced tomatoes (or 1 1/2 cups fresh)
- 12-ounce container (more or less) Indian simmer sauce (see Note)
- 1 cup frozen green peas, thawed
- 1 cup or so chickpeas, optional
- Fresh cilantro as desired, optional
- Salt and freshly ground pepper to taste
What to do
1 Microwave the potatoes until tender (but not overdone). Plunge into a bowl of cold water.
2 Combine the cauliflower, tomatoes, and simmer sauce in a large skillet or stir-fry pan.
3 When the potatoes are cook enough to handle, cut into dice and add to the mixture along with 1/2 cup water and stir everything together.
4 Heat the mixture up until it comes to a simmer, then cook for 5 minutes.
5 Stir in the green peas, optional chickpeas (for added protein!), and optional cilantro. Season with salt and pepper and serve.
Photos: Evan Atlas