Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Aloo Gobi Recipe

Aloo Gobi (Potatoes and Cauliflower)


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

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