This recipe is slightly adapted from a recipe by cookbook author Anupy Singla. I have always adored aloo gobi, and this version is pure deliciousness. It’s a one-pot wonder, with fragrantly spiced cauliflower, onions, tomatoes, and potatoes. Reprinted with permission from Vegan Casseroles* ©2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.

Recipe

Aloo Gobi (Gluten Free)

I have always adored aloo gobi, and this version is pure deliciousness. It’s a one-pot wonder, with fragrantly spiced cauliflower, onions, tomatoes, and potatoes.

5 from 2 votes

Print Pin Rate

Course: Vegetable Curry

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: aloo gobi, Potatoes and Cauliflower

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Calories: 149kcal

Author: Veg Kitchen

Ingredients

1 to 2 tablespoons olive or other neutral oil
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 large yellow or red onion diced
1 teaspoon plus pinch of fine sea salt divided
2 heaping tablespoons grated or minced fresh ginger
4 cloves garlic minced or pressed
1 medium to large potato peeled and diced
1 jalapeño finely sliced (optional)
1 medium head cauliflower trimmed and cut into small florets
2 teaspoons garam masala
1 teaspoon ground coriander
1 cup undrained canned diced tomatoes preferably organic
¼ cup hot water plus more as needed
1 heaping tablespoon minced fresh cilantro

US Customary - Metric

Instructions

In a Dutch oven or 4-quart sauté pan with a lid, heat the oil over medium-high heat. Once warm, add the cumin and turmeric. Cook until the seeds sizzle and turn reddish-brown, about 40 seconds.
Add the onion and pinch of salt. Cook 2 to 4 minutes, until the onions brown slightly, stirring occasionally.
Add the ginger and garlic. Cook another minute or less, stirring occasionally.
Add the potato and jalapeño, if using, and cook 1 to 2 minutes, until the potato softens slightly.
Add the cauliflower, garam masala, coriander, and 1 teaspoon salt. Mix well until all the florets are yellow from the turmeric. Cook about 2 minutes and then add the tomatoes and water.
Cover the pan, turn the heat down to medium-low, and cook for 20 to 25 minutes, or until the vegetables are soft, stirring occasionally. Cook a little less if you want a tiny bit of crunch, and cook a little longer if you want the vegetables to be a little softer. Add up to ½ cup additional water if the vegetable mixture is too thick.
Remove from the heat, add the cilantro, and put the lid back on. Let the aloo gobi sit for 3 to 5 minutes before serving to help the flavors all come together. Serve with roti, naan, or basmati rice.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Browse more of VegKitchen’s vegan casserole recipes.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!