Make this Vegan Aloo Gobi. A flavorful potato and cauliflower curry from South Asia, and known as a classic take-out meal at Indian restaurants. It is packed with nutrients, super comforting, and filling. This recipe makes a big batch, perfect for meal prep (the next day it tastes even better).
💡 The recipe in a nutshell
- Vegan (no eggs and dairy-free)
- Potato and cauliflower curry
- Ready in less than an hour
- South Asian Cuisine
- Easy to make
- Healthy comfort food
- Whole-Foods Plant-Based
🍛 Where is Aloo Gobi from?
Aloo gobi is a traditional dish with origins in Punjab, which is located both in India and Pakistan. Nowadays it is popular throughout India, but also in Nepal and Pakistan. It is a simple vegan dish to make.
Looking for more vegan Indian recipes? Visit Richa's blog Vegan Richa! She is an Indian food blogger, focusing on vegan and plant-based recipes.
Looking for more vegan Pakistani recipes? Visit Sanah's blog Sabzi Khor! She is a British Pakistani food blogger living in the USA, who focuses on vegan and plant-based recipes from Pakistan and South Asia.
🤔 What is Aloo Gobi?
Aloo Gobi is a vegetarian dish with two predominant ingredients: potatoes and cauliflower, commonly cooked in a tomato, alongside onions and other spices.
Though it can be made in various ways and can differ from region to region, chef to chef. Some make it "dry", and others make it saucier or even with gravy.
This curry has warm notes and an aromatic seasoning with beautiful heat. It is a perfect, healthy meal to enjoy all year long.
🤓 What does Aloo Gobi mean in English?
Aloo Gobi is Hindi and has a simple meaning. Aloo means potato and Gobi means cauliflower.
👩🏽🍳 Serving ideas
Aloo Gobi is usually served with rice, bread, chutneys, or cucumber salad. Some great options and variations are:
- Rice: basmati, jeera rice, ghee rice, or pilaf rice
- Bread: roti, chapati, paratha, or naan
- Chutney: spinach and cilantro chutney, pear chutney, tomato chutney, mango chutney, or coriander chutney
Garnish the dish with freshly sliced coriander, or cilantro and drizzle some lime juice over the top, if wished.
This Aloo Gobi is made with simple ingredients:
- gold potatoes
- white onion
- fresh garlic and ginger
- green chili (optional for extra spice)
- sesame seed oil, or olive oil
- salt, or miso paste
What do I need to make Aloo Gobi? To make Aloo Gobi you don't need a lot of kitchen equipment. Here are the essentials:
Since this recipe makes a big batch with 4 to 6 servings, it is ideal for meal prep. Store leftovers in an air-tight container in the fridge for up to 5 days.
How to freeze: To freeze this vegan aloo gobi store it in a freezer-safe container or freezer bag, squeeze out excess air, and label it with the date of freezing. If stored correctly it keeps fresh for up to 3 months, sometimes even longer.
Vegan Aloo Gobi (Potato Cauliflower Curry)
- kitchen knives, cutting board, bowls, kitchen towel, shallow dutch oven (with lid)
- 2 medium gold potatoes
- 200 grams cauliflower (7 oz)
- ½ medium white onion
- 2 medium tomatoes
- ½ tablespoons fresh garlic
- ½ tablespoons fresh ginger
- 1 green chili (optional for extra spice)
- 1 tablespoons sesame seed oil, or olive oil
- miso paste or salt to taste
- splashes of water (or vegetable broth)
- splashes of plant milk optional
- fresh cilantro for garnish optional
- Chop cauliflower into bite-sized florets. Add them to hot water with a splash of vinegar and set aside for 5 minutes. Drain the water and rinse them well. Pat dry. Cube potatoes into bite-sized pieces (a bit smaller than the cauliflower). Keep them immersed in a bowl of water until ready to use.
- Mince ginger and garlic, mix, and set aside. In a small bowl add all spices for the spice mix, stir to combine, and set aside.
- Heat oil in a shallow dutch oven pan and add cumin. Once sizzling, add ginger and garlic mix. Sauté for 30 seconds. Then add the onions and fry until transparent. Next, add the potatoes and green chili. Stir fry for 3 minutes. Cover and cook on low to medium heat until the potatoes are half done (for around 10-15 minutes), stirring occasionally.Oil-free version: To make this curry oil-free replace the oil with filtered water or low-sodium vegetable broth.
- Once the potatoes are softened. Add the cauliflower and stir fry shortly. Add 2 tablespoons of water, and stir well, to loosen the browned bottom of the pan. Then add the prepared spice mix, stir well and cover the Dutch oven pan. Cook covered on low heat, stirring once in a while until both the potatoes and the cauliflower are tender and soft (around 15-20 minutes). The veggies will release moisture, but check and stir it every once in a while.
- Add the tomatoes and dried fenugreek. Fry on medium to high heat. If needed add a little more oil, water, or a couple of splashes of plant milk for a creamier sauce. Season with miso (or salt) to taste.
- Garnish aloo gobi with fresh cilantro, if wished. Serve with rice, bread, or chutney of your choice.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
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