Tender chunks of potatoes stewed with cauliflower make for a comforting dish reminiscent of aloo gobi, a popular Indian curry dish ready in no time. For added satisfaction, stir in shrimp and peas and enjoy with warm naan.
Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.