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Dinner recipe · from the recipe book

Aloo Gobi with Lentils and Cucumber Raita

Golden, turmeric-stained cauliflower and potatoes, toasty with cumin, folded with earthy brown lentils and topped with a cool, minty yogurt raita.

Aloo Gobi with Lentils and Cucumber Raita

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 3 cups700 gWater
  • 1 medium head600 gCauliflowercut into small florets
  • 2½ small400 gRed potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionfinely chopped
  • 1½ medium180 gTomatoeschopped
  • 2½ tbsp grated15 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 2½ tbsp35 gCanola oil
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGround turmeric
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gChili powder
  • 1 tsp6 gSalt
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ medium (8 in.)150 gCucumbergrated and squeezed dry
  • 2¾ tsp chopped5 gFresh mintfinely chopped

Steps

  1. Prepare all vegetables first: cut the cauliflower and potatoes, chop the onion and tomato, grate the ginger, mince the garlic and jalapeño.
  2. In a Dutch oven, bring 600 g of the water to a boil, add the lentils, and simmer 20–25 minutes until tender but whole. Drain, set the lentils aside, and wipe the pot dry.
  3. While the lentils cook, make the raita: stir the yogurt, cucumber, mint and a pinch of the salt (about one-sixth of it) in a bowl, then chill.
  4. Heat the oil in the Dutch oven over medium heat. Add the cumin and let it sizzle 30 seconds, then add the onion and cook 6–8 minutes until golden.
  5. Stir in the ginger, garlic and jalapeño and cook 1 minute. Add the turmeric, coriander and chili powder and stir 30 seconds.
  6. Add the tomato and cook 3–4 minutes until it softens into a thick paste.
  7. Add the potatoes, cauliflower and the remaining salt; toss to coat in the masala. Pour in the remaining 100 g water, cover, and cook on low 15–20 minutes, stirring gently twice, until the vegetables are tender.
  8. Uncover, raise the heat to medium and cook 5 minutes, stirring gently, until dry and lightly browned in spots.
  9. Fold in the cooked lentils to warm through, then stir in the lemon juice and sprinkle with the cilantro.
  10. Serve hot with the cucumber raita on the side.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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