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    Home » Recipes » Vegan Main Dishes

    Aloo Gobi (Gluten Free)

    Published: Oct 6, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    Cauliflower Aloo Gobi by Julie Hasson

    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 Email
    Course: Vegetable Curry
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Keyword: aloo gobi, Potatoes and Cauliflower
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4
    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

    Calories: 149kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 639mg | Potassium: 882mg | Fiber: 6g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 93mg | Calcium: 84mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Aloo Gobi by Julie Hasson from Vegan Casseroles

    • 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!

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    Reader Interactions

    Comments

    1. Chad says

      December 20, 2015 at 8:33 pm

      Most turmeric powder has wheat flour in it.

    2. Zory says

      April 20, 2016 at 4:54 pm

      5 stars
      I prepare this recipe and was soooo delicious, I love it

    3. Nava says

      April 22, 2016 at 9:14 am

      Thanks, Zory — glad you enjoyed it!

    5 from 2 votes (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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