30-Minute Aloo Gobi (Vegan)
This easy vegan Aloo Gobi is a classic North Indian potato and cauliflower curry, with golden-edged vegetables coated in a fragrant tomato-onion masala. It's ready in about 30 minutes of cooking and is naturally gluten-free.
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Servings: servings
Equipment
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: Peel the potatoes and cut them into 1-inch chunks. Cut the cauliflower into florets about the same size. Pat everything dry and set aside.
- Sizzle the cumin seeds: In a large (12-inch) skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and a shade darker.
- Cook the onion, garlic and ginger: Add the chopped onion and sauté for 4 to 5 minutes, until it starts to turn golden. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
- Add the tomato and spices: Stir in the diced tomato, turmeric, ground cumin, ground coriander, red chili powder and salt. Cook for 4 to 5 minutes, stirring often, until the tomato breaks down into a thick paste and the oil starts to separate at the edges.
- Brown the potatoes and cauliflower: Add the potatoes and cauliflower and stir well to coat them in the masala. Raise the heat to medium-high and cook for 4 to 5 minutes, stirring only every minute or so, until the edges start to turn golden.
- Add water and simmer: Pour in the water and stir, scraping up any browned bits from the bottom of the pan. Cover, reduce the heat to medium-low and cook for 12 to 15 minutes, stirring once or twice, until the potatoes are tender when pierced with a knife.
- Finish and serve: Uncover the pan, raise the heat to medium-high and cook for 2 to 3 minutes, until any remaining liquid has evaporated and the masala clings to the vegetables. Taste and adjust the salt, then garnish with fresh cilantro and serve.
Notes
For browned, not steamed, vegetables: use a wide skillet, pat the vegetables dry, and let them cook undisturbed for a few minutes before adding the water.
Heat level: ½ teaspoon red chili powder is mild to medium. Use ¼ teaspoon (or Kashmiri chili powder) for less heat, or up to 1 teaspoon plus a slit green chili for more.
Storage: Refrigerate in an airtight container for 4 to 5 days, or freeze for up to 2 months. Reheat in a skillet over medium-high heat with a little oil to keep the cauliflower from going soft.
Serve with basmati rice, naan or roti, dal and a vegan raita.
Nutrition (Estimate per Serving)
Calories: 241kcalCarbohydrates: 39gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 63mgPotassium: 1229mgFiber: 8gSugar: 6gVitamin A: 347IUVitamin C: 106mgCalcium: 78mgIron: 3mg
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