Aloo Gobi is a beloved vegetarian dish from North Indian cuisine, combining potatoes (aloo) and cauliflower (gobi) in a rich, aromatic curry sauce. This vegan version offers all the authentic flavors while being dairy-free and meat-free. Packed with nutrition, it makes for a satisfying and delicious meal.
This delicious and nutritious vegan Aloo Gobi curry is a fantastic way to enjoy the vibrant flavors of Indian cuisine while nourishing your body with plant-based goodness. Dive into this comforting dish and experience the perfect harmony of potatoes, cauliflower, and aromatic spices!
Ingredients:
- 1 large cauliflower, cut into florets
- 3 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 cup tomato puree
- Salt to taste
- 2 tbsp vegan butter or oil
- Fresh cilantro for garnish
Instructions:
- Heat the vegan butter or oil in a large pot or kadhai over medium heat. Add the cumin seeds and let them sizzle.
- Add the chopped onions and sauté for 2-3 minutes until translucent. Add the ginger and garlic and cook for 1 minute.
- Add the spices – coriander powder, garam masala, red chili powder, and turmeric. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the tomato puree and mix well. Let it simmer for 2-3 minutes.
- Add the cauliflower florets and potato cubes. Season with salt to taste. Add 1/2 cup water and mix gently to coat the vegetables with the spices.
- Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are fork-tender.
- Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.
Indian Aloo Gobi
Aloo Gobi is a beloved vegetarian dish from North Indian cuisine, combining potatoes (aloo) and cauliflower (gobi) in a rich, aromatic curry sauce.
Ingredients
- 1 large cauliflower cut into florets
- 3 medium potatoes peeled and cubed
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder adjust to taste
- 1 tsp turmeric powder
- 1 cup tomato puree
- Salt to taste
- 2 tbsp vegan butter or oil
- Fresh cilantro for garnish
Instructions
- Heat the vegan butter or oil in a large pot or kadhai over medium heat. Add the cumin seeds and let them sizzle.
- Add the chopped onions and sauté for 2-3 minutes until translucent. Add the ginger and garlic and cook for 1 minute.
- Add the spices – coriander powder, garam masala, red chili powder, and turmeric. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the tomato puree and mix well. Let it simmer for 2-3 minutes.
- Add the cauliflower florets and potato cubes. Season with salt to taste. Add 1/2 cup water and mix gently to coat the vegetables with the spices.
- Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are fork-tender.
- Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.
Notes
Nutritional Value:
- Calories: 170 kcal
- Protein: 4g
- Carbohydrates: 27g
- Fiber: 5g
- Vitamin C: 80% DV
- Vitamin K: 20% DV
- Folate: 15% DV
- Potassium: 12% DV
Vitamins and Benefits:
- Potatoes are an excellent source of vitamin C, vitamin B6, potassium, and fiber.
- Cauliflower is rich in vitamins C, K, B6, folate, and antioxidants like glucosinolates.
- Tomatoes provide lycopene, an antioxidant linked to reducing cancer risk and heart disease.
- Turmeric contains curcumin, which has potent anti-inflammatory properties.
- Garlic and ginger boast antioxidants and compounds beneficial for digestion and immunity.
