Aloo Gobi (Potatoes and Cauliflower)

~ Plant-Based Persian
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I love Indian food. I was recently talking to someone who said that she is open to eating plant-based but does not know what to cook. I was a bit surprised considering she is Indian!

Whether making home-made Indian food, heating a ready-made Indian dish (Saffron Road is my favorite brand) or ordering from your local Indian restaurant, I think Indian food is one of the most vegan-friendly cuisines available. We eat Indian food every week.

When people tell me they don’t know what to eat on a plant-based diet, I tell them to eat ethnic food. Indian food, Thai food, Chinese food, Korean food, Mexican food, Ethiopian food, Mediterranean food (to name a few options) can all be fairly easily veganized. Truly, it is the European/Western diet that is centered on meat and dairy.

My mom learned this recipe for Aloo Gobi during her 9 years living in India, although this is a mild, kid-friendly version. Also, check out my mom’s other Indian dishes – Vegetable Biryani and Tofu Daal Aloo Mattar.

“Every great dream begins with a dreamer. You have within you the strength, the patience, and the passion to reach for the stars to change the world.” – Harriet Tubman

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Aloo Gobi Recipe

Aloo Gobi (Potatoes and Cauliflower)

  • Author: Plant-Based Persian
  • Total Time: 55 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
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Description

A hearty, plant-based Indian curry

Ingredients

Units Scale
  • 1 tsp cumin seed
  • 1 bay leaf
  • 6 garlic cloves (smashed into a paste)
  • 1 inch ginger knob (smashed into a paste)
  • 1 medium onion finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp gram masala
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • 1/8 tsp chili powder
  • 1 1/2 tsp salt
  • 4 small tomatoes, chopped and puréed in a blender
  • 3 medium potatoes, chopped small
  • 1 cauliflower head chopped into florets
  • 1/2 Tbsp dry fenugreek
  • Chopped cilantro for garnish

Instructions

  1. Add 1 Tbsp cooking oil to a large pot on medium heat.
  2. Add cumin seed and bay leaf to the pot and sauté until cumin seed is hot and crackles.
  3. Add garlic and ginger and sauté for 1 minute.
  4. Add onion and sauté until caramelized (about 4 minutes).
  5. Add remaining spices (except the dry fenugreek) and sauté for 2 minutes.
  6. Add the puréed tomatoes and 1 cup of water. Cook for 3-4 minutes.
  7. Add potatoes and cover the pot. Cook for 10 minutes, stirring occasionally.
  8. Add cauliflower and fenugreek. Cover and cook for 15 minutes, stirring occasionally.
  9. Garnish with chopped cilantro before serving with rice or naan.
  10. Noosh-e-Jan (Enjoy)!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Indian

Keywords: Plant-based, Vegan, Indian, Curry