Aloo Gobi Chana
This aloo gobi chana has tender cauliflower, potatoes, and chickpeas, cooked with aromatics and spices that make it a 30-minute winner.
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.