Aloo Gobi is my favourite side dish when I make Indian food but it definitely holds its own! Tender pieces of potato and cauliflower are cooked in a flavourful masala that emphasizes the flavour of the vegetables. It’s also freezer friendly and vegan.
Serve as a side dish (serves 5) or as a main dish (2-3). This authentic aloo gobi is sure to be a hit!
To Make Aloo Gobi
First I like to get everything ready before I start. Chop the veggies and get all the spices sorted and in small bowls next to my pan so I’m ready to go. If you want to go the extra mile, line them up in order of use!
Preheat a large saucepan over medium. Once hot, add 1 tbsp of the oil and let it shimmer before adding the cauliflower. Cook for 3 minutes, stirring occasionally, until it begins to brown.
Add in the potatoes and continue cooking and stirring occasionally for another 7-8 minutes. Do not add water if it begins to stick, just scrape it off (an enameled cast iron pan works best here). Remove the cauliflower and potatoes from the pan and set aside.
Reduce the heat slightly and add the remaining 1 tbsp of oil. Once it’s hot, add in the cumin seeds. Allow them to sizzle for 30 seconds before adding in the onion. Cook for about 2 minutes or until translucent before adding in the garlic and ginger. Cook for another 1 minute until the garlic and ginger are very fragrant. Do not let the garlic burn, use a splash of water to prevent this.
Stir in the chopped tomatoes and cook for another 2 minutes until they begin to soften and release water. Add in the coriander, chili powder, amchoor powder, turmeric, and salt. Stir well and cook for 30 seconds until fragrant.
Return the cauliflower and potatoes to the pot along with about ½ a cup of water. Stir well to coat and combine, before cooking, covered, for 15-20 minutes or until the potatoes and cauliflower are tender and cooked through.
Add a generous amount of freshly chopped cilantro and garam masala to taste. Add a squeeze of fresh lemon if desired. Serve alongside rice and flatbread – try it with my homemade vegan garlic naan.
Enjoy!
To Freeze and Reheat
Aloo Gobi is surprisingly freezer friendly! I found that the potatoes and cauliflower maintain their texture well and the flavour is even better.
Freeze in individual or double portions either in silicone molds or flattened in a vacuum sealed bag. Once frozen in the silicone, remove and add to an airtight bag. Freeze up to 9 months.
Thaw overnight in the fridge or for a few hours on the counter. Add to an appropriately sized pot or saucepan depending on how much you thaw and add a splash of water. Heat slowly over low with a lid, stirring occasionally and adding water as necessary, until completely heated through.
Enjoy as if it were fresh!
Looking for more vegan curry recipes? Try serving alongside my Indian Butter “Chicken” Jackfruit Curry or my Mango “Chicken” Jackfruit Curry. Looking for an easier vegan curry? My Red Lentil Curry (Masoor Dal) is one of my favourites!
Aloo Gobi: Authentic Indian Potato and Cauliflower Curry
Ingredients
Aloo Gobi
- 1 medium cauliflower, chopped into bite sized pieces
- 2 medium potatoes, quartered lengthwise and thinly sliced (¼-⅛”)
- 2 tbsp neutral oil, divided
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- ½ inch piece of ginger, minced
- 4-5 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 1 ½ tsp ground coriander
- 1 tsp Indian chili powder
- 1 tsp amchoor powder*, dried mango powder
- ½ tsp turmeric
- 1 tsp fine sea salt or more to taste
- ½ – ¾ cup water
To Serve
- 1 tsp garam masala to taste
- ¼ cup chopped fresh cilantro
- basmati rice
- flatbread or naan
Directions
- Preheat a large saucepan over medium. Once hot, add 1 tbsp of the oil and let it shimmer before adding the cauliflower. Cook for 3 minutes, stirring occasionally, until it begins to brown.
- Add in the potatoes and continue cooking and stirring occasionally for another 7-8 minutes. Do not add water if it begins to stick, just scrape it off (an enameled cast iron pan works best here). Remove the cauliflower and potatoes from the pan and set aside.
- Reduce the heat slightly and add the remaining 1 tbsp of oil. Once it’s hot, add in the cumin seeds. Allow them to sizzle for 30 seconds before adding in the onion. Cook for about 2 minutes or until translucent before adding in the garlic and ginger. Cook for another 1 minute until the garlic and ginger are very fragrant. Do not let the garlic burn, use a splash of water to prevent this.
- Add in the chopped tomatoes and cook for another 2 minutes until they begin to soften and release water. Add in the coriander, chili powder, amchoor powder, turmeric, and salt. Stir well and cook for 30 seconds until fragrant.
- Return the cauliflower and potatoes to the pot along with about ½ a cup of water. Stir well to coat and combine, before cooking, covered, for 15-20 minutes or until the potatoes and cauliflower are tender and cooked through.
- Add a generous amount of freshly chopped cilantro and garam masala to taste. Add a squeeze of fresh lemon if desired. Serve alongside rice and flatbread.
Notes
Adapted from Cook with Manal
Vitamin K 31.7 mg | Calcium: 64.5 mg | Iron: 2.3 mg
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