Indian Aloo Gobi Recipe
Delicious Aloo Gobi (which translates to “Potato Cauliflower”) makes a wonderful side dish for your rice, quinoa, or flatbreads like naan, or even wraps!
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Aloo Gobi
Delicious vegan aloo gobi recipe by Veganbell.
Pin Recipe Servings -3 people
Calories -285kcal
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Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 4 cloves garlic finely chopped
- 1-inch ginger finely chopped
- 1 onion chopped
- Pinch of asafoetida
- 2 medium potatoes chopped
- 4 cups cauliflower florets
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt adjust to taste
- 2 medium tomatoes chopped
- 1/2 cup green peas fresh or frozen
- 2 tablespoons freshly chopped cilantro
Instructions
- Set a pan over medium heat. Add oil.
- Once it’s hot, add cumin seeds. Let it splutter for 30-40 seconds. Then add garlic + ginger + onion + asafoetida and stir-sauté for 3-4 minutes, or until the onion is golden.
- Add potatoes and give it a quick mix. Cover the pan and sauté for 5 minutes (stir occasionally).
- Next, add cauliflower florets. Stir, cover the pan and cook for 3-4 minutes.
- Now add turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt. Stir and cook for 1 minute.
- Add tomatoes + green peas. Mix well, cover the pan, and cook for 9-10 minutes. Stir occasionally.
- Garnish with freshly chopped cilantro and serve.
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Nutrition
Calories: 285 kcal | Carbohydrates: 44 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 8 g | Sodium: 446 mg | Potassium: 1331 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 868 IU | Vitamin C: 117 mg | Calcium: 82 mg | Iron: 3 mg
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8 Responses
Delicious recipe.
I could have sworn I made this in my Instantpot- following your instructions – but now they are gone???
Hi Jill, sorry we’re a little late to reply. 🙂
Yes, we’ve taken down the Instant Pot recipe for now. Coming up with a Version 2.0 of the same sometime soon. Thanks! 🙂
What type of potatoes and tomatoes work best?
Hi Melissa, there’s no specific ‘type’ of potatoes and tomatoes for this dish, really. We’ve used Russet potatoes and Roma tomatoes, but other variants should work just as well. 🙂
Also which type of onion do I use? Thanks.
We use red onions, but white or yellow should also be fine. ^_^
Delicious and very tasty