Aloo gobi is one of the most popular Indian dishes. It's a simple curry, in which roasted cauliflower and potatoes play a starring role. Packed full of flavor and nutrition, aloo gobi is sure to become your new favorite vegan dinner.
Aloo gobi is one of those dishes that you'll find made in a myriad of ways. I love that it's so flexible - there are two foundational ingredients, potatoes (aloo) and cauliflower (gobi). The rest is down to each chef's creativity and culinary inventiveness.
My aloo gobi is a saucy, creamy curry that refuses to be a side dish. It has lemony roasted cauliflower and potatoes with chickpeas and Indian spiced coconut milk. It's an absolutely delicious dinner dish that's easy to make and requires no crazy ingredients. So, if you're here looking for new vegan dinner ideas, this is the recipe for you.
Related Post: Easy Vegan Tofu Jalfrezi
💚Reasons You'll Love This Recipe
💚Aloo gobi is naturally vegan and gluten-free.
💚The vegetables make it nutritious. Cauliflower and potatoes provide fiber, vitamins, minerals, and antioxidants for a healthy plant-based meal.
💚This recipe is adaptable. You can adjust the protein by using chickpeas or tofu, make it lower fat by using lite coconut milk, or add different vegetables like peas or spinach to change it up. There's room to customize!
👨🍳How To Make Aloo Gobi
- Heat your oven to 180 C (350F).
- Cut the cauliflower into florets and the potatoes into bite size pieces. Put them in a bowl and add 3 tablespoon of olive oil and the juice of one lemon. Season everything generously with salt and pepper.
- Tip your seasoned veg out onto a parchment lined baking sheet and roast for 35-40 minutes, turning everything once at the halfway point. They are done when they're lightly roasted and fork-tender.
- While the cauliflower and potatoes are roasting, begin to prepare your curry base.
- Dice your onion and saute for 3-4 minutes.
- Now add the tomatoes, garlic, ginger and chili pepper and cook for a further 2 minutes.
- Next, pour in your coconut milk, squeeze the lemon juice in and add the chickpeas. Simmer gently for 8-10 minutes, or until the sauce has thickened.
- Finally, add the roasted cauliflower and potatoes to the pot and simmer for another 5 minutes.
- Garnish with coriander and lemon wedges. Enjoy!
- When cutting the potatoes, make sure they are uniform in size so they cook evenly. The pieces should be around 1-2 inches.
- Don't overcrowd the baking sheet when roasting the cauliflower and potatoes. Give them space to brown and crisp up.
- Be sure to bloom the spices in the pan before adding the coconut milk. Blooming brings out their essential oils and aromas.
- Add the chickpeas towards the end to avoid them getting mushy. Just let them heat through in the sauce.
- Finish with some garam masala spice blend. Just a teaspoon or so really brings all the flavors together beautifully. Sprinkle over top the gobi right before serving.
- Serve aloo gobi with this wonderful rice cooker coconut rice.
- Fluffy, soft vegan naan bread is perfect for dipping into those savory sauces.
- Make yourself a cucumber -rata - a cooling cucumber and cashew yogurt dish balances out the spices of aloo gobi.
- This spicy mango and cucumber salad would be a perfect complement to aloo gobi.
If you have leftovers, allow the dish to cool completely and then transfer to an airtight container. Aloo gobi will keep in the refrigerator for 3-4 days.
Aloo gobi freezes very well for long term storage. Allow dish to cool completely before transferring to a freezer-safe container or zip top bag. Remove as much air from the bag as possible before sealing. It will keep for 2-3 months in the freezer.
Make sure to thaw frozen aloo gobi completely in the refrigerator before reheating. Reheat gently either on the stove top over medium-low heat, stirring occasionally, or in the microwave in 30 second intervals, stirring in between. Add a splash of water if the dish seems too dry.
🙋Frequently Asked Questions
Good potatoes for aloo gobi are russet or red potatoes. The starchy texture of russets holds up well cooking in the spices and sauce. Red potatoes also maintain their shape nicely. Just be sure to cut them into 1-2 inch pieces so they cook through fully and absorb flavors.
Aloo gobi traces its origins back to the vibrant culinary culture of India. Both cauliflower and potatoes are staple ingredients in many Indian vegetarian dishes. By combining these plants indigenous to the Americas and the cruciferous vegetable, Indian cooks created the beloved, flavorful and nutritious aloo gobi. Its use of classic spices like cumin, turmeric and curry leaves gives the dish its signature Indian taste and aroma. This wonderful fusion of ingredients came together to form a dish that is now popular not just in India but around the world.
Aloo gobi is the potato and cauliflower curry dish flavored with cumin, turmeric, garlic, ginger and other aromatic Indian spices in a tomato-based sauce. Saag refers to a puréed spinach dish that is also spiced and may contain some spinach chunks. To make aloo gobi saag, the two curries are simmered together so the flavors can merge into one cohesive dish with the spinach adding extra vibrancy in both color and taste.
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- 1 head cauliflower cut into florets
- 2 large potatoes cut into bite size pieces
- 3 tablespoons olive oil divided
- 2 lemons juiced
- ½ teaspoon sea salt
- black pepper
- 1 onion finely chopped
- 2 medium tomatoes chopped
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated or minced
- 1 green chilli pepper seeds and membrane removed and minced
- 2 teaspoons cumin
- 2 teaspoons tumeric
- ½ teaspoon ground coriander
- 4 dried curry leaves (optional)
- 1 can coconut milk full fat
- 1 can chickpeas
- 1 teaspoon garam masala
- fresh cilantro for garnish for garnish
- Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper.
- Cut the cauliflower into florets and the potatoes into bite size pieces. Transfer to a bowl and add the olive oil and lemon juice. Season with salt and pepper.
- Tip the seasoned cauliflower and potatoes onto the baking sheet and roast for 35-40 minutes, turning once halfway through.
- While the cauliflower and potatoes are roasting, start the curry. Add 1 tablespoon of olive oil to a medium size saute pan and saute the onion for 3-4 minutes, or until soft. Add the tomatoes, garlic, ginger, chilli peppers juice of remaining lemon and 2 tablespoon of water and continue sauteing for a further 5 minutes.
- Add the spices and saute for a further two minutes.
- Pour the coconut milk into the pan, add the chickpeas and give everything a good stir and allow to simmer for 10 minutes, or until the sauce has thickened. Stir in the garam masala.
- Add the roasted cauliflower and potatoes. Garnish with fresh coriander.