Aloo Gobi: Leftover Peas & Potatoes, Repurposed

I had leftover baked potatoes and steamed peas, plus a head of cauliflower in the fridge. Time to make the recipe for Aloo Gobi from Olive Trees and Honey! Except, I was also tempted by the recipe on Smitten Kitchen. I ended up improvising, since I didn’t really have all the ingredients for either recipe.

Here is what I did:

Aloo Gobi (sort of . . .)
Saute until translucent:
2 Tbl. oil
1 onion, finely chopped

Add and continue cooking until onions are brown:
2 cloves garlic, minced
1/2 teaspoon mustard seeds

Meanwhile, roast at 400 degrees until tender:
1 head cauliflower, chopped up

Add spices to onions and cook briefly:
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon ground pepper
1/4 teaspoon salt

Add 1/2 cup water to onions. Add cauliflower and stir well. Add:
3 baked potatoes, peeled and diced

Cook until tender. Add:
1 1/2 – 2 cups peas

Squeeze ove fresh lemon juice and serve.

Tags: aloo gobi, cauliflower, dairy-free, kosher, pareve, vegan, vegetarian