This Aloo Gobi tastes just as delicious as the restaurant version - and you won't believe how easy it is to make this popular Indian potato and cauliflower curry at home!
I've always been a big fan of Indian food, but my interest certainly increased when I married into my husband's Indian family. I really enjoy experimenting with all of the rich flavors of this vegan-friendly cuisine.
And while I will never claim to be an expert on Indian cooking - I think I've come up with some real keepers. 😉 This Aloo Gobi is one of my faves for its simplicity. It's relatively quick, only takes 30 minutes to throw together, and my whole family loves it.
This aloo gobi is:
- Indian comfort food.
- Slightly spicy and packed with flavor.
- Easy to make with simple ingredients.
- 100% vegan!
What is Aloo Gobi?
Aloo Gobi is a classic Indian curry consisting of "aloo" - meaning potato in Hindi - and "gobi" - meaning cauliflower. It's a no-frills kind of meal that's a staple in North India, especially in Punjab. The dish is pretty much what you'd get if potatoes and cauliflower had a party and invited some spices like turmeric, cumin, and coriander to jazz things up.
Key Ingredients & Substitutions:
Potatoes
I use plain old Russet potatoes most often, but waxy potatoes like Yujon Gold also work really well.
Cauliflower
You'll use a medium size head of cauliflower in this recipe, which you will cut into florets. But you can also use the pre-cut florets for convenience.
Tomatoes
I prefer to use fresh tomatoes in aloo gobi, but you can also used canned diced tomatoes. The fire roasted varieties give a great flavor!
Helpful Tips:
Even Cooking. Cut your potatoes and cauliflower into uniform pieces to ensure they cook at the same pace.
Adjust the Spice Level. You can add more or less chili powder to this recipe, to suit your own spice preference. Or for another spicy option, add some slivered red chili peppers to the masala.
Serving Suggestions. Serve the Aloo Gobi with warm vegan naan bread, fluffy basmati rice, or even couscous or quinoa for a twist. It also pairs well with a dollop of vegan raita or a drizzle of lemon juice for an extra zing. For an even heartier meal, serve it as a side along with this vegan chana masala.
Storing Leftovers. You can serve any leftover aloo gobi in the refrigerator in an airtight container for 4-5 days. You can also freeze for up to 2 months. Reheat on the stovetop over medium heat or in the microwave.
Variations
Add Some Protein
Chickpeas or tofu can bulk this aloo gobi up, for an even heartier meal.
Make it Creamier
A dollop of coconut milk added in the last few minutes of cooking can be a nice addition for a creamier finish.
Herb it Up!
Apart from cilantro, try fresh mint or dill for a different herby note.
For a Smoky Flavor
Roast the cauliflower in the oven until slightly charred before adding it to the dish.
Sweet Potato Aloo Gobi
Replace the white potatoes with sweet potatoes for a totally new dish with a sweeter flavor.
Roasted Aloo Gobi
As an alternative, you can prepare the masala on the stovetop and then add it to oven roasted potatoes and cauliflower!
More Vegan Ideas
If you love this Aloo Gobi, be sure to check out these other delicious vegan recipes:
Recipe
30-Minute Aloo Gobi (Vegan)
Ingredients
- 2 large potatoes aloo, such as Russet, peeled and cut into bite-sized chunks
- 1 medium cauliflower gobi, cut into small florets
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 large tomato diced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder adjust to taste
- Salt to taste
- ½ cup water
- Fresh cilantro leaves chopped for garnish
Instructions
- Prep the Vegetables: Prepare the potatoes and cauliflower as described. Set aside.
- Sauté Cumin Seeds: In a large pan or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
- Cook Onions, Garlic, and Ginger: Add the chopped onion to the pan and sauté until it starts to turn golden. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Tomatoes and Spices: Mix in the diced tomatoes, turmeric powder, ground cumin, ground coriander, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the spices.
- Cook the Potatoes and Cauliflower: Add the potato chunks and cauliflower florets to the pan. Stir well to coat the vegetables with the spice mixture.
- Add Water and Simmer: Pour in the water, and mix everything well. Cover the pan with a lid and let it simmer on medium-low heat for about 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and to ensure even cooking.
- Garnish and Serve: Once the vegetables are cooked to your liking, turn off the heat. Garnish with fresh cilantro leaves.
Susan says
I don't see the note regarding the sauce. ??
I would like to try this but need to know what kind of sauce.
Anthony H Guastella says
Thank you very much for the recipes. I love Indian food but need to learn to cook it for myself. I am all but cured of my leukemia with a new generation biologic called Imbruvica and a vegan diet. I eat vegan and try various supplements with excellent results. At nearly 60 my body is healing itself and I am free from all high cholesterol, heart disease, high blood pressure etc. Keep up the great info. I live for it.
Sharon says
I cannot see were the 'note' is for sauce. Have I missed it somehow?
Nava says
Sharon, sorry about that, and thanks for the catch! I just added the note, but since it won't show up on the page for a few hours, here's what it says:
Note: For this dinner, we used Maiya Kaimal Madras Curry, which is fairly spicy. You can use any of the other vegan sauces in this line. There are other brands of Indian sauces (like tikka masala), but read labels carefully, many of them contain dairy. You'll find these kinds of sauces in natural food stores or well-stocked supermarkets. If you can't find them, you can always order online.
Kerrie says
Yummy