Aloo Gobi (Gluten Free)

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)

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

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Course: Vegetable Curry

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: aloo gobi, Potatoes and Cauliflower

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 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

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