Alu (potato) Gobi (cauliflower) is a famous Punjabi dish from northern India. Bet you’ve never had cauliflower like this! It’s really good.

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Ingredients

Alu Gobi

1 medium head cauliflower, separated into florets
2 medium-large potatoes, peeled and cubed
2 Tbsp. butter, margarine and/or oil
1 medium onion, finely chopped
1 tsp garam masala
1 tsp turmeric
1/2 tsp pure hot chili powder or cayenne pepper (or more if you like it hot)
1 tsp salt (or a little less)
1/2 – 1 cup green peas (opt)
2 – 3 Tbsp water

Prepare vegetables. Melt butter and/or oil in wok over medium-high heat. Saute onion until golden brown (carmelized). Add spices and salt, reduce heat to low to medium-low, and stir. Add cauliflower and potato and mix until coated (will be colored yellow from the turmeric).

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Alu gobi in the wok, cooking.

Toss in a handful or so of peas, if you like. Add water, cover tightly, and cook until very tender – about 10 or 15 minutes. Goes nicely with browned ground turkey, and boiled green peas (if you’d like to have them as a side instead of in the alu gobi). Or, you can serve alu gobi with dal, roti/chapatti, and buttermilk kuttha/raita, which is a more traditional combination.

If you have a large head of cauliflower, increase to about 3 medium-large potatoes. There should be about the same amount of cauliflower and potato. Increase the amount of spices, as well.

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Alu gobi served with browned ground turkey and green peas.