Contemporary Casseroles/ Everyday Meals/ Vegan Recipes

Aloo Gobi (Gluten Free)

Cauliflower Aloo Gobi by Julie Hasson

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.

5.0 from 1 reviews
Aloo Gobi (Gluten Free)
Author: 
Recipe type: Vegetable curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
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
Instructions
  1. 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.
  2. Add the onion and pinch of salt. Cook 2 to 4 minutes, until the onions brown slightly, stirring occasionally.
  3. Add the ginger and garlic. Cook another minute or less, stirring occasionally.
  4. Add the potato and jalapeño, if using, and cook 1 to 2 minutes, until the potato softens slightly.
  5. 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.
  6. 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.
  7. 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.

 

 

Aloo Gobi by Julie Hasson from Vegan Casseroles

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3 Comments

  • Reply
    Chad
    December 20, 2015 at 8:33 pm

    Most turmeric powder has wheat flour in it.

  • Reply
    Zory
    April 20, 2016 at 4:54 pm

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

    • Reply
      Nava
      April 22, 2016 at 9:14 am

      Thanks, Zory — glad you enjoyed it!

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