Aloo Gobi Channa Raswali: One-Pot Potato, Cauliflower, and Chickpea Curry

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Aloo gobi raswali is one of my favorite dishes, but this was not always the case!  As a child, I did not like the taste or texture of cauliflower.  When my mom would make this dish, I would often seek out and eat only the pieces of potato.  As an adult, however, I have grown to love the light and crisp texture of cauliflower.  This recipe is one of my "new" favorites because it is full of many different vegetables and a variety of nutrients.

I made a slight change to my mom's recipe--to cut down on the amount of starch, I use less potato and added chickpeas instead.  The addition of chickpeas makes this an even more well-balanced meal because chickpeas are chock-full of protein.  I really cannot think of many other dishes that are so nutritionally well-balanced!

This recipe is also fantastic because you cook everything in one big pot!  I am a huge fan of making food that requires the least amount of tools--especially on a weeknight--so that there is less to clean up.

To start, dice the onion and tomatoes.  Peel and dice the potato.  Break the cauliflower into florets using your hands.  Finely mince the garlic and chili pepper, and grate the ginger.

In a medium-sized pot, heat the cooking oil over medium-low heat.  Once warm, add the garlic, chili pepper, ginger, and turmeric, and stir.

Add the onions and saute until they turn a light golden brown.  

Once browned, add the tomatoes until the oil appears to separate, roughly 5 minutes.

Add the potatoes and cauliflower and stir.  Cover the pot with a lid until the cauliflower and potatoes become tender, roughly 20 minutes.  As a note, if you want your vegetables to be crispier in the end, cook the cauliflower and potatoes for slightly less time.

Once the cauliflower and potatoes have become tender, add the garam masala, salt, and sugar.  Add red chili powder if you want to make it spicier!

Add 1/2 to 1 cup of water, as well as the peas and chickpeas.  Cook until the broth thickens to your liking.  

Garnish with cilantro and serve!  Eat with quinoa, rice, or paratha, yum!

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Ingredients (serves 4):

• 2 medium tomatoes (2 cups when diced)
• 1 small onion
• 1/2 a head of cauliflower (3 cups of florets)
• 1 medium potato (1 1/2 cup when diced)
• 2-3 garlic cloves
• 1 green chili pepper (such as fingerhot)
• 1 small piece of ginger
• 1/2 cup peas
• 1 cup chickpeas
• 1/2-1 cup water
• 3 tbsps cooking oil
• 1/2 tsp turmeric
• 3/4 tsp garam masala
• 1/2 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp red chili powder (optional)
• Cilantro, for garnish (optional)

Recipe:

1. Dice the tomatoes and onions.  Peel and dice the potato.  Break the cauliflower into small florets.
2. Finely mince the garlic and chili pepper.  
3. Grate the ginger until you have 1 teaspoon of fresh ginger.
4. Heat the cooking oil in a medium pot over medium-low heat.  Once hot, add the garlic, chili pepper, ginger, and turmeric and stir.
5. Add the onions and saute until they are a light golden brown color.
6. Add the tomatoes until the oil begins to separate, roughly 5 minutes.
7. Add the cauliflower and potatoes, and cover with a lid until the vegetables are tender to your liking, roughly 20 minutes.  If you want the vegetables to be crisper at the end, cook for slightly less time.
8. Once the vegetables are tender, add the garam masala, salt, and sugar.  Add red chili powder if you want it to be spicier.
9. Add 1/2 a cup to 1 cup of water to the pot.
10. Add the peas and chickpeas.
11. Cook the dish until the broth thickens slightly.
12. Garnish with cilantro and enjoy!

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