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.

Make the Masala

An easy healthy spin on restaurant-style aloo gobi that has all the flavor of the authentic Indian potato and cauliflower curry we love ordering at our favorite takeaway but is way lower in fat. 

Restaurant Style Aloo Gobi

potatoes (- about 2 cups cubed)

tsp oil

lime/lemon juice

tsp cumin

tsp coriander

cayenne

½ tsp garam masala

tsp minced ginger

tsp minced garlic

tsp salt

½ tsp ground cumin (or 1/4 tsp cumin seeds)

¼ tsp cayenne or Indian red chili powder

hot green chili (finely chopped, chilies

onion

Medium tomatoes (pureed)

½ tsp dried fenugreek leaves (, optional)

Lime juice and cilantro (for garnish)

Preheat oven to 400℉ (205 c)

In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well

Add in all of the spices and salt in a small bowl, mix really well and sprinkle over the cauliflower and potato mixture. Add the ginger and garlic.Toss well to coat.

Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.

Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness. See notes for alternate cooking methods

To make the sauce: heat a large skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.

Cook for a few seconds and then add in chili and onion, cook until the onion is golden.

Add in pureed tomato and salt and mix well.

Bring mixture to a boil and cook for another minute to thicken the sauce and roast the pureed tomato. Add in the baked potato cauliflower mixture into the sauce and mix well. Add in fenugreek leaves and toss well to coat with the sauce.

If the sauce is too thick , add in a few Tbsp of water then mix well and cover. Cook for 2-3 minutes and switch off heat.

Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.

Garnish with cilantro and lime juice before serving.Store refrigerated for upto 3 days

I have made Aloo Gobi for my family for years and we’ve always enjoyed it. Yesterday I made it using this recipe and , oh my, I’ll never make it any other way! It was just fabulous, with deep layers of flavor! Thank you so much for adding this recipe and this dish to my life.

Another HIT out of Richa's kitchen. The aloo gobi was so flavorful and pretty simple to prep. Family loved it and asked for more!

Absolutely delicious. I’m sooo happy with this one. Stonking! Here in Australia we don’t have many good Indian restaurants. You have to do it yourself. This is so straight forward and so worth the effort. 

I also want to Richa, I’ve cooked a ton of your recipes, always brilliant. Yours is the one I’ll click on when I see a list of results in Google. Keep it up. Fantastic, mwah délicieux!

Made this last night and it is so very good! My family does not like a lot of spice so I left out the pepper and halved the cayenne and the spice level was perfect for my timid eaters. I made a cashew cream to put on top. Yummy!

Thanks for sharing.

Always wanted to know the ingredients, love the authentic spices

Made this recently. I adapted it to be oil free. Used air fryer and baked the bite-sized cauliflower and potatoes separately. Didn't toss in any spices since these might burn. Made a double batch of sauce with canned pureed tomatoes and generous amount tomato paste. Used liberal amount of spice specified in the recipe that would have gone on the vegetables. Simmered until thick and added dash coconut milk. Added cooked veggies at the end. So luscious made it again the next night.

This is such a delicious recipe. I made it with more potatoes (and more sauce) and it was wonderful. Also made the socca -- so easy! A few weeks after I made it we want to an Indian restaurant and their's was so mediocre in comparison. Thank you!

I simply loved this. So flavourful. I didn’t have all the ingredients but I thought it was delicious. One of my favourites now.

Delicious flavour. I added 3 tbsp of vegan yoghurt and some water to make sauce to serve over rice. Was able to use leftover boiled potatoes. Will make again

https://www.youtube.com/watch?v=_V6ocKnqrOQ

Restaurant style aloo Gobi
🔸Get the WRITTEN RECIPE here - https://www.veganricha.com/restaurant-style-aloo-gobi/

Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason.

Aloo gobi has many variations. The home style version is usually a dry side like my baked aloo Gobi.  Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version. Restaurants usually will fry the cauliflower and potatoes and then add a sauce. I baked them here with some spices then add a delicious sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish.

🔸Home style aloo Gobi : https://www.veganricha.com/baked-aloo-gobi-vegan-recipe/

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******MORE INDIAN RECIPES FROM THE BLOG******

BUTTER TOFU PANEER: https://www.veganricha.com/butter-tofu-paneer-tofu-butter-masala-recipe/

MUSHROOM MATAR MASALA: https://www.veganricha.com/mushroom-matar-masala/

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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