The aloo gobi is perhaps to North India what apple pie is to America. It is cheap and easy to make. Like most Indian dishes, you can make aloo gobi in as complex or rudimentary a fashion as you wish. You can eat it with rice, rotis, parathas or even with sliced white bread. A little leftover aloo gobi between two slices of white bread, toasted in one of those clamp sandwich-makers, and served with ketchup and mint chutney, is one of the greatest breakfast achievements of our species.