![Aloo Ghobi [Vegan, Gluten-Free]](https://top-100-recipes.com/wp-content/uploads/2025/05/alooghobi-860x573.jpg)
I’m currently quite fond of potatoes and cauliflower, so when deciding on an Indian recipe, I opted for the classic combination of aloo gobi. A rather unremarkable vegetable medley lies before me. The partially steamed vegetables are then finished in a sauce that reduces to mere essence, infusing them with rich flavor and velvety texture.
Aloo Ghobi [Vegan, Gluten-Free]
A flavorful and healthy vegan dish! Here are the essential ingredients you’ll need:
Potatoes (2-3 medium-sized), Cauliflower florets (1 head), Olive oil (2 tablespoons), Garam masala powder (1 teaspoon), Cumin seeds (1/4 teaspoon), Coriander seeds (1/4 teaspoon), Salt (to taste), Lemon juice (1 tablespoon), Garlic cloves (2), Ginger paste (1 teaspoon), Chopped cilantro (for garnish).
- Three medium-sized potatoes, cut into manageable, bite-sized portions.
- One-half to three-quarters of a medium-sized head of cauliflower, broken down into smaller, bite-sized florets.
- 3/4 cup frozen peas
- 2 tablespoons oil
- 1 large onion, diced
- 1 teaspoon turmeric powder
- One half to one inch of ginger, finely grated.
- 6 cloves of garlic crushed
- Two to three medium-sized, finely chopped fresh tomatoes or one 8-ounce container of high-quality tomato puree
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- Approximately 1/2 teaspoon of finely ground red chili pepper (adjust to personal preference for desired level of heat)?
- Salt
- Fresh cilantro, for garnish
Cultivating a flavorful and nutritious vegan Aloo Gobi dish requires some essential ingredients and cooking techniques.
- Heat the oil in a large skillet to a medium-high temperature.
- The aromatic fusion of turmeric and onions simmering together in perfect harmony for five minutes – a culinary symphony that awakens the senses! Add the turmeric and onions and cook, stirring occasionally, for 5 minutes to allow their distinct flavors to meld together.
- The aromatic trifecta of sizzling ginger, pungent garlic, and succulent vegetables continues to dance in harmony; allowing the symphony of flavors to meld together for an additional two minutes, as the pan’s warmth coaxes forth a depth of character that will leave taste buds singing.
- Add the tomato, then blend and simmer until the sauce has reduced to a rich, thick consistency.
- Steep the potato in boiling water for exactly five minutes before introducing the cauliflower and extending the cooking time by a further three minutes. Both should be almost done.
- The aromatic spice blend of ground coriander, garam masala, chili, and cumin is added to the rich and tangy tomato sauce.
- The vegetables are then added – a medley of potatoes, cauliflower, and peas – which are mixed with gentle strokes to ensure each component is thoroughly coated with the marinade.
- Season with salt to taste.
- Cook the vegetables until they reach a tender yet crisp texture.
- Garnish with fresh cilantro.
Nutritional Information
Nutritional Information:
* Total Calories: 1059
* Total Carbohydrates: 179g
* Total Fat: 28g
* Total Protein: 31g
* Total Sodium: 322mg
* Total Sugar: 27g
Per serving: 265 calories | 45g carbohydrates | 7g fat | 8g protein | 81mg sodium | 9g sugar
Calculations excluding salt to taste and cilantro.
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