Aloo Gobi Matar

Russ Crandall

1h 15m
6 servings


  • 1 lb potatoes or white sweet potatoes, peeled and cut into 1″ pieces
  • 3 tbsp ghee, divided
  • 1 cauliflower, broken into medium-sized florets
  • 1 onion, coarsely chopped
  • 1 inch ginger, minced (1/2 tsp ground ginger okay)
  • 2 cloves garlic, minced
  • 2 tomatoes, coarsely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • cilantro, for garnish
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground fennel
  • 1 cup frozen peas
  • 1 cup water
  • 1 tsp salt
  • 1 tsp white pepper, freshly ground


  1. Soak the potatoes in cool water for 20 minutes, then drain and pat dry. In a large skillet, warm 2 tbsp of the ghee over med/high heat, then add the potatoes. Cook until browned, turning every couple of minutes, about 10 minutes, then drain on some paper towels.
  2. Add the rest of the ghee to the skillet and reduce the heat to med/low. Add the onion and 1/2 tsp salt, and sauté until softened and slightly caramelized, stirring occasionally, about 15 minutes.
  3. As the onions cook, drop the cauliflower florets in boiling water and par-boil for 3 minutes, then drain and set aside.
  4. Once the onions are caramelized, add the garlic and ginger and sauté until aromatic, about 1 minute. Add the spices (minus salt and pepper) and cook until the oil starts to separate from the paste, about 4 minutes. Add the tomatoes and sauté until softened, about 3 minutes.
  5. Add the cauliflower, potato, peas, and water and gently stir until well-mixed; cover and simmer until the cauliflower softens, about 5 minutes. Uncover and add salt and pepper to taste, then serve with chopped cilantro on top.