This aloo gobi chana has tender cauliflower, potatoes, and chickpeas, cooked with aromatics and spices that make it a 30-minute winner.
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For the longest time, I felt the most intimidated by cooking Indian food because I compared everything I made to my mom’s food or to something I’d had before. Sometimes it was the simpler things, like aloo gobi or dal, where I’d make them and they just wouldn’t feel the same. I guess that sort of thing comes with practice…or never if the nostalgia overpowers everything. But I will say that after making this, I told my mom it was better than her aloo gobi. I’m either gaining a little too much confidence or just growing up!
Here is a long-time staple: aloo gobi. I decided to roast the cauliflower and potatoes, and threw in some chickpeas to make it a more complete meal. There are ways to make this with fewer dishes, but I really think the perfect texture on the cauliflower and potatoes is so easy to achieve in the oven – inspired by a Rainbow Plant Life recipe! And while the veggies roast, you can just prepare the aromatics and spices, so the whole thing still takes under 30 minutes.
Aloo Gobi Chana
Ingredients
- 1 medium head of cauliflower, cut into florets
- 3 small white potatoes
- salt
- pepper
- 1 tbsp avocado oil or another neutral oil
- 1 tsp cumin seeds
- pinch of hing (asafetida) (optional)
- 1 medium red onion, sliced
- 1 inch ginger, grated or minced
- 4 garlic cloves, minced
- 2 green chilis, minced
- 1 roma tomato, diced
- 1 tsp ground coriander
- 1 tsp amchur (dried mango powder) (optional)
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp garam masala
- 1½ cups cooked chickpeas (or 1 14 oz. can)
Instructions
- Preheat the oven to 425 F. Cut the cauliflower into medium florets and cut the potatoes into ¼-inch thick semicircles. Arrange on two separate sheets. Toss with a drizzle of oil, salt, and pepper. Roast for about 20 minutes, with the cauliflower on the middle rack and the potatoes on a lower rack.
- For a non-oven method: Heat 1 tbsp avocado oil in a pan over medium heat. Cook the cauliflower in batches until it is soft and cooked, but still has a crunch to it. Do the same with the potatoes or just add the potatoes with the second cauliflower batch and hope it works out, which is what I usually do.
- While the veggies roast, make the flavor base. Heat oil in a pan. When the oil is hot, add cumin seeds and let them sizzle for a minute or so before adding hing. Add onions and cook until translucent, about 5 minutes.
- Add ginger, garlic, and green chilis. Cook for 2-3 minutes.
- Add tomatoes and salt. Stir until the tomatoes clump together and are well-combined with everything. Add the rest of the spices and stir for a couple minutes.
- Toss the cauliflower and potatoes in. Stir for a few minutes. Add the chickpeas and a splash of water. Reduce heat to low, cover, and simmer for about 5 minutes. It may take a little longer if you're using canned chickpeas and want them to be softer!
- Serve with rotis or a flatbread of your choice.
For more cauliflower recipes…
