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.
Aloo Gobi (Gluten Free)
- 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
- 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.
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