aloo gobi recipe

Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.

Aloo Gobi Recipe (Indian-Spiced Cauliflower &amp; Potatoes) 

ghee (or sub coconut oil

shallot, chopped

garlic, chopped

ginger,

serrano

8-10 curry leaves (optional)

cumin seeds

black mustard seeds

turmeric

paprika

asafoetida

coriander

tomato,

water

salt

potatoes

cauliflower,

Cilantro

Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves,  cumin seeds and mustard seeds and saute 1-2 minutes.

Lower heat and add remaining spices &#8211; turmeric, paprika, asafoetida, coriander&#8211; along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.

Add salt and water, give a good stir scraping up any browned bits.

Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).

Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.

Garnish with cilantro sprigs.  Serve with naan, basmati rice or roti!

Thanks so much for this recipe. Wonderful flavorful dish I will make often. I love your food combinations and presentation. Everything looks luscious.

Tried this last night and the whole family loved it! Thank you, Sylvia.

Yum! I made this last night opting to roast the vegies so they would get that crispy exterior.  I think I will always do it that way.  This was so so good with that added texture.  It reminds me of hash and you could put a fried egg on it and call it breakfast!  Also, I did not have the curry leaves or the asafoetida (not sure what that is!).  I can't imagine it could have been any better!

I loved this, unfortunately my family didn,'t, I'm realizing they don't like Indian flavors...uugghh

Just made this tonight and couldn’t be happier! Full disclosure my wife and I love Indian food and are familiar with aloo gobi and this didn’t disappoint! Thanks Sylvia

Excellent!  I roasted the potatoes and cauliflower.

Except for the fact that I burned the garlic on my first go-round and had to start again (sigh), this meal came together quickly and was very delicious. My 12-year-old son couldn't get enough of it ("what is in this sauce?" as he shovels it into his mouth). My meat-loving teenager didn't love it but admitted it "wasn't too bad." I will definitely make this again!

Hi Sylvia,
I have made this recipe at least three times, and I love it. The first time, I made a mistake and it was so spicy!!! Really hot! But we ate it! 
Since then, I have repeated it sometimes as I told you before, and every time it's better. 
So, thank you for sharing!!! And inspirying me, because, normally I don't leave you any comment, but I have made a lot of your recipes, I love them all.
Best regards,

Delicious, but not spicy! I ended up adding ground roasted dry chilis to the finished dish. I’m not 100% certain the Serrano chili pepper I used was not a jalapeño, because the store may have had them mismarked. I also had to use canned diced tomato, as my stores had no good tomatoes yet. I will make it again for sure, but likely will keep adding this chili powder because it means my husband and I can have different levels of spice!

So delicious!  I subbed jalapeno since that's what we have in our garden.  So flavorful and just the right amount of heat for me!

Your Aloo Gobi was mouthwateringly delicious. It's my new favourite curry dish. Thanks for your inspirational blog. I have shared it with friends and family.

Try out an Indian classic with this recipe for homemade Aloo Gobi. 

Aloo Gobi

vegetable oil

red chili, diced

garlic,

ginger

tsp. garam masala

cayenne pepper

russets,

vegetable broth

Kosher salt

black pepper

cilantro,

The best Aloo Gobi recipe I've made to date.  Two changes:  I parboiled the potatoes, sauteed them and added to cauliflower mixture just at the end, also I added 1 tablespoon of tomato paste to the vegetable stock for a deeper colour.  Easy recipe with great taste ... thank you!

Really, really bland. Double all the spices, add onion. Never listen to someone name Makinze for an Indian recipe.

This recipe was a hit and is definitely a keeper! It was simple, one pan and delicious! My whole family (of 5!) loved it!

For more flavor, I added 1 tsp curry and changed minced ginger to 1/2 tbsp. 
I also prefer the cauliflower over potatoes so I half-ed the potatoes and doubled the cauliflower. Very good!

Easy and just as good as more complicated recipes.

https://streaming.hearstdigitalstudios.com/a318c837-eacd-4c3c-964a-bc737bc3f6ce/video_rover_16x9_1080p_hd_1537453025_78225.mp4

This Chicken Curry Is Weeknight Dinner Goals

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly every time! Vegan Glutenfree Soyfree Nutfree Recipe.&nbsp;

Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

cauliflower (, 2 heaping cups)

tsp turmeric (, divided)

tsp ground cumin ((1/2 tsp if you dont like cumin))

tsp coriander

cayenne (or paprika)

tsp garam masala

tbsp minced ginger (, (1 inch ginger minced))

garlic garlic powder

tsp oil

cilantro and lemon juice

additions:

Chop the cauliflower into small florets and put in a large bowl.

Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.

In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined.&nbsp;Add the spice mixture to the large bowl and toss to coat.Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well.&nbsp;

Let the cauliflower and potatoes sit for a minute.&nbsp;Sprinkle some more turmeric and mix lightly (optional).&nbsp;

Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose.&nbsp;

Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice.&nbsp;

Serve hot with dals, curries, flatbread. Perfect side to&nbsp;chana masala or butter tofu.

https://www.youtube.com/watch?v=0nK4WGQop0Q

Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. 10 Mins Active time!
FULL RECIPE: https://www.veganricha.com/2019/01/baked-aloo-gobi-vegan-recipe.html
MY BOOKS: https://veganricha.com/books

Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! Everyday Aloo Gobi is a seasoned veggie side kind of dish. It is dryish and not saucy. Restaurants usually make a saucy version. Try this one for saucy aloo gobi https://www.veganricha.com/2017/08/instant-pot-aloo-gobi-curried-potato-cauliflower.html

Back to our fave Punjabi Aloo gobi. I kept the flavors and ingredients and changed up the cooking in the skillet to baking and voila. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.

Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for.  You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi! 

Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe. See Tips to bake the veggies to your preference on the post. 

Music by Joakim Karud
youtube.com/joakimkarud

BAKED ALOO GOBI - Indian Spiced Potato Caulilflower | Vegan Richa Recipes

Delicious vegan aloo gobi recipe by Veganbell.

coconut oil

garlic (finely chopped)

ginger (finely chopped)

onion (chopped)

cauliflower florets

turmeric powder

cumin powder

coriander powder

Kashmiri red chili powder

salt (adjust

tomatoes (chopped)

green peas (fresh

cilantro

Set a pan over medium heat. Add oil.

Once it’s hot, add cumin seeds. Let it splutter for 30-40 seconds. Then add garlic + ginger + onion + asafoetida and stir-sauté for 3-4 minutes, or until the onion is golden.

Add potatoes and give it a quick mix. Cover the pan and sauté for 5 minutes (stir occasionally).

Next, add cauliflower florets. Stir, cover the pan and cook for 3-4 minutes.

Now add turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt. Stir and cook for 1 minute.

Add tomatoes + green peas. Mix well, cover the pan, and cook for 9-10 minutes. Stir occasionally.

Garnish with freshly chopped cilantro and serve.

This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling budget friendly vegan curry.

Cauliflower and Potato Curry

olive oil

shallots

garlic

cauliflower

curry powder

tsp chilli Powder

400 g chopped tomatoes (canned)

vegetable stock pot

250 ml boiled water

coconut milk

mango chutney

coriander (cilantro) (to serve)

Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.

Add the curry powder and chilli powder. Stir and cook for a further minute.

Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.

Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.

Serve topped with chopped coriander (cilantro).

https://embed.mediavine.com/videos/ytpspqhcgzfxth13rhwn

This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling vegan curry. Comforting chunks of potato and cauliflower make the base of this budget friendly curry, all brought together in an easy and flavour packed creamy sauce. It's rich and hearty and freezes well, making it perfect for batch cooking. A really rich and fragrant dish that smells, and tastes, like something you would get from your favourite Indian restaurant.

Cauliflower and Potato Curry (Aloo Gobi)

Aloo Gobi is a classic Indian main dish or side that marries perfectly tender potatoes and cauliflower with a blend of spices, aromatics, and tomatoes. It’s deeply nourishing and comforting, easy to make, and budget-friendly!

(450 grams) Yukon gold potatoes

neutral-flavored oil oil

Salt and pepper

neutral-flavored oil ((see Note 2))

1- inch piece of a cinnamon stick ((break in half as needed))

yellow onion, (diced)

garlic cloves, (finely chopped)

1- inch piece ginger, (peeled and finely chopped (see Note 3))

¼ teaspoon asafoetida (AKA hing; optional (see Note 4))

amchur powder (see Note 4)

mild red chile powder

serrano pepper, (slit down the middle

Roma tomatoes

kosher salt

garam masala, (plus more to taste)

vegan butter ((optional, for extra richness))

cilantro leaves

lime juice ((or lemon juice))

Preheat the oven to 425ºF. Arrange an oven rack in the top third and in the bottom of the oven.

Scrub the potatoes clean (I don’t peel). Slice into 1-inch chunks/cubes. Cut the cauliflower into small-medium sized florets.

Transfer potatoes to a parchment paper-lined sheet pan. Drizzle potatoes with 1 TBSP oil and season with a few pinches of salt and pepper. Spread out in a single layer.

Add cauliflower to a second sheet pan (I don’t use parchment paper for cauliflower because it browns better, but you can for easier cleanup). Drizzle cauliflower with 1 ½ TBSP oil, and massage it into the nooks and crannies; season with salt and pepper.

Transfer the cauliflower to the top third rack and the potatoes to the bottom. Bake both for 22 to 25 minutes without flipping, or until browned in spots and tender but not super soft. Meanwhile, prep the masala and start cooking it (see Note 1).

Roast Potatoes and Cauliflower

Heat the 2 ½ TBSP oil in a 12-inch deep sauté pan or Dutch oven over medium-high heat. Once it shimmers, add cinnamon stick and cumin seeds and toast for 1 to 1 ½ minutes, stirring or shaking the pan frequently, until darker in color and aromatic. Add the onions, season with a pinch of salt, and cook until nicely browned, 7 to 8 minutes.

Add in the garlic, ginger, turmeric, and asafoetida, if using. Cook for 1 to 2 minutes, stirring very frequently.

Add the amchur if using, coriander, chile powder, serrano pepper, tomatoes, salt, and crack in some pepper. Lower the heat as needed if the spices start to stick. Stir well, using the tomato juice to scrape up the browned bits. Simmer for 4 to 5 minutes, or until the tomatoes have softened and almost melted, and the oil starts to separate from the tomatoes.

Add roasted cauliflower and potatoes plus any browned bits on the pans. Gently mix to coat in the masala and cook, uncovered, for about 5 minutes. Toss occasionally, until potatoes and cauliflower are well-coated and tender but not soggy, lowering the heat if it starts to stick.

Crush the kasuri methi with your hands. Add them into the pan, along with the garam masala and butter, if using. Toss to coat briefly and to melt the butter, if using. Turn off the heat and rest for 5 minutes.

Meanwhile, chop the cilantro. Add the cilantro and a couple squeezes of lime or lemon juice to the aloo gobi (more if you didn’t use amchur). Season to taste with salt and more garam masala if desired. Remove the cinnamon stick pieces.

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The most viewed aloo gobi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine