Aloo Gobi with Chickpeas
Prep time
Cook time
Total time
A vegetarian one-pot meal that's easy enough for weeknights.
Serves: 3 servings
  • 4 large cloves garlic
  • 2-inch piece fresh ginger, peeled and coarsely chopped
  • Neutral oil, like safflower or vegetable
  • Salt
  • 1 tablespoon ground coriander
  • ¼ teaspoon dried turmeric
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon black mustard seeds
  • 2 whole plum tomatoes (from a small can, or fresh), chopped
  • 1 small head cauliflower, broken into florets (about 6 cups)
  • 1 russet potato, peeled and cut into ½-inch cubes
  • One 14-ounce can chickpeas, drained and rinsed (or about ¼ cups cooked from dried)
  • 1 cup vegetable broth or water
  • Cilantro, for garnish
  1. In a small food processor, combine the garlic, ginger, 1 tablespoon oil, coriander, turmeric, and salt. Pulse to chop, then add ¼ cup of water and pulse again until you've created a smooth paste. Set aside.
  2. Heat a Dutch oven or deep skillet over medium-high heat for about 5 minutes, until hot. Add 2 tablespoons oil, then immediately pour in the cumin and mustard seeds and cover the pot. They'll start popping vigorously. Let them cook 30 seconds to 1 minute, until the popping stops.
  3. Add the garlic-ginger-spice paste from the food processor. Cook, stirring constantly, until the paste thickens, about 2 minutes. Add the tomatoes and cook another minute.
  4. Add the cauliflower, potatoes, and chickpeas, and cook for 2 minutes, stirring to coat the veggies with the paste. Season with salt, then pour in the broth or water. Let come to a boil, then turn the heat to medium-low, cover the pot, and cook 10 to 15 minutes, until the cauliflower and potatoes are nearly tender. Remove the lid, and let the veggies finish cooking and the sauce reduce, 3 to 5 minutes. Taste for salt, adding more if needed.
  5. Serve, garnished with cilantro.
Recipe by Big Girls Small Kitchen at