Gingery Aloo Gobi

Name: Gingery Aloo Gobi
Total time: 1800 s
Yield: 4 people.
Cuisine: American
Ingredients: 1 cauliflower, cut into florets; 2 medium potatoes, cut into cubes; 1/2 cup green peas; 4 small tomatoes, finely chopped; 2 tablespoons ginger paste or minced ginger; 1 teaspoon turmeric powder; 1 teaspoon chili powder, optional; 1 teaspoon salt, adjust to taste; 1 teaspoon sugar or sugar substitute; 2 tablespoons neutral, cooking oil

Mish @eatswithmish

Minnesota

Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!

However, the versions that we eat in restaurants usually have onions and garlic in it, which makes it taste awesome but there are some people who are sensitive to onions and garlic, and follow the low FODMAP diet and this recipe, because it eliminates both onions and garlic, makes it palatable for them.

This is a dish straight out of my mother’s kitchen. In Bengali cooking, vegetarian dishes are not cooked with onions and garlic and is usually flavored with some basic spices and ginger. The warmth and fragrance of sautéed ginger with the spices, cauliflower, and potato, makes this a very special as well as an easy to make dish!

I hope you enjoy this dish and it’s one of my favorites ! 🫚

Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!

I hope you enjoy this dish and it’s one of my favorites ! 🫚

Mish @eatswithmish

Minnesota

Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!

I hope you enjoy this dish and it’s one of my favorites ! 🫚

Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!

I hope you enjoy this dish and it’s one of my favorites ! 🫚

Saved

Ingredients

30 minutes

4 people.

1cauliflower, cut into florets
2medium potatoes, cut into cubes
1/2 cupgreen peas
4small tomatoes, finely chopped
2 tablespoonsginger paste or minced ginger
1 teaspoonturmeric powder
1 teaspoonchili powder, optional
1 teaspoonsalt, adjust to taste
1 teaspoonsugar or sugar substitute
2 tablespoonsneutral, cooking oil

Saved

Steps

30 minutes

1

Gather your ingredients for ease of cooking. Heat oil in a wide deep pan and when the oil is hot, put in the ginger and sauté for a minute on medium heat.
2

Add the chopped tomatoes, salt, turmeric, and chili powder and sauté till the tomatoes are pulpy. This should take about 2 to 3 minutes.
3

Now, add the cauliflower and potatoes as well as the sugar, if using, and mix everything well. Cover and cook for 4 to 5 minutes on low.
4

After 4-5 minutes open the lid and add the green peas. Cover and cook for another 4 to 5 minutes on low heat. (Please note that the 4 to 5 minutes is a basic guideline. You should check to see that the potatoes and cauliflower don’t get mushy and are just tender and cooked through so this could happen in 2 to 3 minutes as well. If the potatoes and cauliflower are already tender, you can just cover for a minute after the peas are added).
5

Open the lid, garnish with fresh cilantro, and serve with rice or flatbread. Enjoy!

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Mish @eatswithmish

on July 15, 2025 19:14

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.