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Aloo Gobi
made with Arvinda’s Madras Masala
If you say you don't like cauliflower, then you haven't tried Aloo Gobi! Hailing from northern India, this classic vegetable curry can be made dry (without tomatoes) or with tomatoes in a curry sauce. Our version is the dry option and pairs as a delicious side to any Indian meal.
- Prep Time
7 min - Cook Time
25 min - Serves
2 to 4
| 2-3 TBSP. | oil |
| ½ TSP. | mustard seeds |
| ½ TSP. | cumin seeds |
| 2 | medium potatoes, peeled and cut into small cubes |
| ½ | medium cauliflower, cut into florets |
| 1 CUP | frozen peas OR fresh peas, shelled |
| 1 ½ TBSP. to 2 TBSP. | ARVINDA'S MADRAS MASALA |
| ¾ TSP. | sea salt, or to taste |
| ½ TSP. | turmeric powder (optional) |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
Fresh cilantro, finely chopped, to garnish |
In a non-stick medium pot or pan, heat the oil on medium-high. Add the mustard and cumin and fry for 30 seconds until the mustard seeds pop.
Add the potatoes, cauliflower and peas. Sprinkle in ARVINDA’S MADRAS MASALA, the salt and the turmeric, coating the vegetables well. Reduce the heat to low.
Cover with a lid and cook until the potatoes are tender, approximately 20 minutes. The dish is ready to serve when the potatoes are cooked.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.
