vegan aloo gobi

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.

This cauliflower and potato curry is a light, fresh, and healthy take on the classic, Aloo Gobi. Unlike other, long-simmered versions of this dish, this cauliflower potato curry recipe uses minimal oil and comes together quickly. 

Cauliflower and Potato Curry (Aloo Gobi) 

potato

vegetable oil

garlic (finely chopped)

tomatoes

cauliflower

garam masala (or curry powder)

cumin

mustard seeds

ginger

frozen peas

kosher salt (plus more to taste)

herbs

Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.

Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.

Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.

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!

Aloo Gobi

(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

black pepper

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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Top 4 vegan aloo gobi recipes from across the web

The most viewed vegan aloo gobi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aloo Gobi Recipe (Indian-Spiced Cau...

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The most viewed vegan aloo gobi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine