I first had Indian food in the late 1990s while I was a student at Brown University in Providence, Rhode Island. At the time, Providence had a decent variety of Indian restaurants. That’s when I discovered aloo gobi (sometimes spelled alu gobi). I loved ordering aloo gobi on Fridays during Lent to observe the American Catholic meatless Friday tradition.
A traditional Punjabi vegetarian dish, “aloo gobi” literally means “potato cauliflower” in Hindi. The main ingredients are, you guessed it, potatoes and cauliflower. Spices include green chilies, cumin, turmeric, and coriander, among others. The dish is stir-fried and typically served with basmati rice and naan or parathas.
I recommend this recipe from Monsoon Spice, which features wonderful images of the ingredients:
I also recommend this wonderful blog by Mumbai’s favorite food blogger Finely Chopped.