• Tanya Carneiro

Perfect Aloo Gobi/Indian Cauliflower & Potato (Vegan)

Aloo Gobi is a hearty spiced cauliflower and potato dish that you can find in nearly all homes all across India, no matter what region. It’s considered ‘common and basic’ however it is a staple for a reason!


Aside from being cheap, filling and nutritious – this North Indian delight is absolutely delicious and can be whipped up in less than 45 minutes.

This vegan recipe is definitely one you need in your repertoire whether you are a meat-eater or a plant based foodie.


My Aloo Gobi is not heavy on rich spices, it is just lightly spiced so you can serve this as a side dish or even a main without feeling like you have had a spice laden meal!

Besides, the true stars of this dish are the potatoes and cauliflower so I like to let their light shine through the brightest, with the spices acting as complimentary flavours.


Note - this recipe is GLUTEN FREE, VEGAN & VEGETARIAN!



What is Aloo Gobi?!

COMFORT FOOD!


Aloo Gobi is a popular Indian dish that consists of potatoes and cauliflower - cooked with onions, fresh tomatoes and several spices.


This soul-warming dish can be customised in various ways with many methods of cooking the veg and multiple spice blend combinations however I enjoy my version the most!

 

Choosing the perfect Cauliflower:

The size of the cauliflower head doesn’t affect its quality. Any leaves that remain should be green and crisp.

Small leaves growing between the florets are not a sign of poor quality; just pull them out before you cook the cauliflower.

Some stores also sell packaged florets that have been trimmed off the head. These too should be free of bruises or spots.


-The cauliflower should be clean and firm, with florets that are white or creamy-white.

-The cauliflower should not be soft or have brown hues.

-The leaves should be green and crisp, not wilted.

-Packaged cauliflower florets precut, should be free of bruises or spots.



Ingredient Notes:

-For my cauliflower, I use a FRESH, unpackaged head of cauliflower and cut it into quarters because packaged veg sometimes spoil more quickly, and I like choosing my veg through sight and touch.

-For my potatoes, I use a waxy variety such as Bintje or Dutch Cream. Red Desiree (the all rounder potato type) works well too.

-For my garlic and ginger paste, I always use the Gourmet Garden brand sold in the fresh herbs chilled section at Woolworths & Coles.

 

Serves : 4-6

Ingredients:

3 Tsp Vegetable Oil

1 Tsp Cumin Seeds

2 Medium Potatoes Sliced 2mm Thin in Small Cubes

¼ Whole Cauliflower in Small Florets

1 Tbs Olive oil

1 Red Onion Finely Chopped

½ Tbs Each Ginger and Garlic Paste

¼ Tsp Turmeric Powder

1 Tsp Kashmiri Red Chilli Powder

1 Tsp Coriander Powder

1 Tsp Salt (Adjust To Taste)

½ Tomato Finely Chopped Deseedeed

½ Tsp Aamchur Powder (Mango Powder)

¼ Tsp Garam Masala Powder ( I use the Everest Brand)

1 Cheek Of Lemon

2 Tbsp Fresh Coriander Leaves Coursely Chopped



Directions:


1.In a large bowl, add cauliflower florets and 1 tbs olive oil – toss well to coat and bake at 200deg C fan forced until roasted (around 20 mins). Set aside once cooked.


2.Heat 3 tsp vegetable oil in a saucepan until hot, then add cumin seeds and let it sizzle for 5 seconds.


2.Then add ginger and garlic paste – mixing for 1 minute until the raw smell disappears.


3.Now add the powdered spices (Kashmiri chili powder, turmeric, coriander powder), salt and 2 tbs water – fry on medium heat for 1 min mixing constantly so the spices do not burn.


4.Now add the potato – mix well and add 3 tbs water, cook uncovered on medium heat for 10 minutes stirring every minute to ensure it does not stick and burn.


5.Once the potato has JUST cooked – add the chopped tomato and cook covered on low-medium heat until tomato is soft, around 2 minutes.


6.Add the roasted cauliflower now, along with the garam masala, amchur powder. Mix well and adjust seasoning for salt if necessary.


7.Add coriander leaves, 1 cheek lemon squeezed and toss through the veg.


8.Serve warm with rice or chapatti.




I hope you enjoy this wonderful vegan recipe, do let me know how you go!


Tanya.

 



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