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    Home » soy free

    Baked Aloo Gobi Vegan Recipe – Indian Spiced Potato Cauliflower

    Published: Jan 23, 2019 · Modified: Feb 27, 2019 by Richa 85 Comments

    Jump to Recipe   Print Recipe

    Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe

    Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips to make the Best Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

    Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish. Try this version or gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options). 

    My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.

    Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for.  You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!

    Vegan Aloo Gobi in a white bowl over white napkin

    More Indian Sides from the blog

    • Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
    • Bombay Potatoes
    • Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
    • Okra Kuzambu – Okra in tamarind coconut sauce.
    • Gobi Gajar Matar – Cauliflower Carrot Peas
    • Instant Pot Aloo gobi
    • Cabbage stir fry
    • Bhindi Pyaaz – Okra onion stir fry
    • 8 spice Veggie Stir fry
    • Crunchy Spiced Potatoes

    Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower Ingredients Prep Our Vegan Baked Aloo Gobi - Potatoes and Cauliflower tossed in spiced and spread in a white baking dish


    Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi. 

    Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi. 

    Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower ingredients mixed and ready to bake in a baking dish Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower in a white and red stoneware baking dish

    This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

    Tips to make the Best Aloo Gobi:

    • You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.  
    • Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
    • There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.) 
    • As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking. 

    Baked Aloo Gobi - Indian Spiced Potato Cauliflower. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

    Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe
    Print Recipe
    4.90 from 29 votes

    Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

    Baked Aloo Gobi - Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly every time! Vegan Glutenfree Soyfree Nutfree Recipe. 
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Side
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: aloo gobi recipe, aloo gobi vegan, baked aloo gobi, best aloo gobi, punjabi aloo gobi, roasted aloo gobi
    Servings: 4
    Calories: 117kcal
    Author: Vegan Richa

    Ingredients

    • 1 small head of cauliflower , 2 heaping cups
    • 2 medium potatoes (yukon gold or white), about 2 cups cubed

    Spicing:

    • 1 tsp turmeric , divided
    • 1 tsp ground cumin (1/2 tsp if you dont like cumin)
    • 1 tsp ground coriander , optional, but nice
    • 1/3 tsp (0.33 tsp) cayenne or paprika
    • 1/2 tsp (0.5 tsp) garam masala or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
    • 3/4 tsp (0.75 tsp) salt
    • 1 tbsp minced ginger , (1 inch ginger minced)
    • 1 tbsp minced garlic or 1 tsp garlic powder
    • 2 tbsp water
    • 1 tsp oil
    • cilantro and lemon juice for garnish
    • Other flavor additions: 1/2 tsp amchur(dry mango powder), 1/2 tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)

    Instructions

    • Chop the cauliflower into small florets and put in a large bowl.
    • Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.
    • In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.
      Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well. 
    • Let the cauliflower and potatoes sit for a minute. 
      Sprinkle some more turmeric and mix lightly (optional). 
    • Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose. 
    • Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice. 
    • Serve hot with dals, curries, flatbread. Perfect side to chana masala or butter tofu.

    Video

    Notes

    For a restaurant style saucy Aloo Gobi see here. 

    Variations:
    Add 1 hot green chili, finely chopped with the ginger and garlic.
    Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi.
    Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar.
    Add 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume.
    Add 1/2 tsp toasted cumin seeds instead of ground cumin
     
    Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).
     
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
    Amount Per Serving
    Calories 117 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 492mg21%
    Potassium 892mg25%
    Carbohydrates 22g7%
    Fiber 5g21%
    Sugar 1.8g2%
    Protein 5.4g11%
    Vitamin A 60IU1%
    Vitamin C 82.9mg100%
    Calcium 72mg7%
    Iron 4.7mg26%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Laura Stuebe

      September 17, 2022 at 12:34 pm

      5 stars
      LOVE LOVE LOVE this. (Next time i will use 1/4t less salt.) Already sent the recipe to one daughter and packed some for my grandson’s snack. This is the best – thank you Richa.

      Reply
      • Vegan Richa Support

        September 19, 2022 at 11:34 am

        Glad the whole family is sharing.

        Reply
    2. Barbara

      July 03, 2022 at 8:34 am

      I could live on aloe Gobi. It’s in the oven now and I can’t wait to taste it it sounds absolutely spectacular

      Reply
      • Vegan Richa Support

        July 03, 2022 at 6:14 pm

        I can’t wait to hear what you think

        Reply
    3. Nancy Antol

      June 23, 2022 at 7:47 am

      5 stars
      This recipe was excellent! All the satisfying flavors but not greasy or heavy. A lovely meal. We had leftover tofu and just added it to the mix. Turned out great.

      Reply
      • Vegan Richa Support

        June 27, 2022 at 7:17 pm

        yay! thank you

        Reply
    4. Gurvinder Kaur

      March 27, 2022 at 6:56 pm

      5 stars
      Turned out soooo good! I broiled it for a few minutes to get some charred taste- yumilicious! Thank you!

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:31 am

        yummmmyyyyyy

        Reply
    5. Oriana

      February 15, 2022 at 8:47 am

      5 stars
      Easy to prepare, and, delicious.
      I added some chickpeas for protein and served with mango chutney.

      Reply
      • Richa

        February 15, 2022 at 5:49 pm

        Awesome

        Reply
    6. celia

      September 13, 2021 at 1:14 am

      5 stars
      Delicious! Love the spice mix and shall definiterly make this dish again!

      Reply
    7. Shanon

      August 08, 2021 at 6:37 am

      5 stars
      This was so simple and delicious! It is going into my meal prep rotation as a “dry side”.

      Reply
    8. Juliana

      February 14, 2021 at 11:46 am

      I followed the directions, the aloo gobi was not cooked, still half raw . Covered it with tin foil for 15 min. Still raw. Added 1/4 of water and another 15 min. Will have to find a different way. Took over an hour .

      Reply
      • Richa

        February 14, 2021 at 11:48 am

        That is really weird. Mine always gets done in 30 mins. Maybe your oven is not heating to the right temperature? What kind of pan did you use?

        Reply
      • celia

        September 13, 2021 at 1:33 am

        I sometimes have the problem with potatoes that don’t cook properly no matter how long I cook them. I think it has nothing to do with cooking. I don’t mind the cauliflower to be a bit crunchy.

        This is what I found on the net:
        “During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato.”

        Someone else told me it may be due to the time and how potatoes are harvested and packed. This
        ‘phenomena’ has happened to me only for the past few years, which makes me wonder whether it may also have something to do with harvesting and storage before produce reaches the shops. On the odd occasion it also has happened with organic potatoes.

        I cooked this dish today and it was done in 45 minutes. I use a shallow dish so the vegetables don’t end up in a pile.

        Reply
    9. Lisa

      January 31, 2021 at 8:02 am

      Hi Richa, I don’t have fresh ginger on hand—do you think the aloo gobi would taste terrible if I used ground (powdered) ginger instead? Best wishes and many thanks, Lisa

      Reply
      • Kat

        January 18, 2022 at 8:17 am

        4 stars
        I have the same question. ?

        Reply
        • Sam

          December 21, 2022 at 6:18 am

          I always make it with ginger powder and I’m happy with the result. My family likes it better anyway since they don’t like the crunch of ginger pieces (though I’d prefer it!)

          Reply
    10. Heather Coombs

      January 04, 2021 at 11:41 pm

      5 stars
      Totally delish.

      Reply
      • Vegan Richa Support

        January 06, 2021 at 12:58 pm

        Totally awesome ! thanks for popping in

        Reply
    11. Cindy

      December 30, 2020 at 1:17 am

      5 stars
      This was delicious. Thanks! I doubled the spice because my daughter and I like a heavier spice and it was delicious!

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:22 am

        spicy! i like it

        Reply
    12. Avi

      December 28, 2020 at 5:10 pm

      5 stars
      I needed a recipe that was short on prep time and massive on flavour with two little ones at home and elders to please – this recipe totally delivered!! Thank you.

      Reply
    13. Amira

      November 13, 2020 at 8:37 pm

      5 stars
      Made this simple and tasty dish tonight. Thanks for sharing!

      Reply
    14. Linda

      August 25, 2020 at 2:56 pm

      5 stars
      Amazing flavor. Soooooo delicious and satisfying. Love, love this recipe.

      Reply
      • Vegan Richa Support

        August 25, 2020 at 3:05 pm

        happy to hear that – I really appreciate your review Linda.

        Reply
    15. Aimee

      August 18, 2020 at 1:40 pm

      5 stars
      I love how delicious it is and so easy to make!

      Reply
      • Vegan Richa Support

        August 19, 2020 at 12:40 pm

        Mission accomplished !

        Reply
    16. Aman

      May 26, 2020 at 4:47 pm

      5 stars
      Hello,
      This recipe turned out great. I forgot that my stainless steel pans are oven safe up to 500 degrees. So i used that. I also let it marinate for up to 24 hours before baking. It’s an excellent make ahead meal and super easy. I am waiting to receive my spice grinder. I cannot wait to make this recipe again with freshly ground spices with the recipes from you. Thank you for sharing.

      Reply
    17. Aman

      May 24, 2020 at 6:55 pm

      Hi Richa,

      I want to make this recipe asap (tomorrow morning). But I do not own a ceramic pan that will be small enough. Do you think I can use my cast iron skillet instead?

      Reply
      • Richa

        May 24, 2020 at 7:02 pm

        Yes

        Reply
    18. Rick S

      May 17, 2020 at 6:02 pm

      5 stars
      We had this for dinner tonight and it was amazing! I cooked 1/2 cup (dried) chickpeas in my Instant Pot to add to the dish and they cooked up deliciously crispy. I cut up Roma tomato and fresh cilantro as a topper to add some color. The flavor of the spices was perfect. Served over GABA brown rice with a side of blistered shishito peppers. It was a delicious low calorie meal!

      Reply
      • Vegan Richa Support

        May 17, 2020 at 8:27 pm

        I love cilantro! Nice side dish too – fancy

        Reply
    19. Agatha Medina

      May 05, 2020 at 11:25 am

      5 stars
      I really like the taste!!

      Reply
      • Vegan Richa Support

        May 05, 2020 at 12:33 pm

        Glad you enjoyed this!

        Reply
    20. Christina p

      May 04, 2020 at 1:34 pm

      4 stars
      Lovely slightly easier than stove top version. I used a cookie sheet. Next time I will have to up the size of the florets and cut potatoes smaller. The potatoes needed a few more minutes then the cauliflower was slightly more cooked. But once potatoes were soft it was delicious. My husband made some tandoori fish we baked them together. Paired with rice and cucumber and onion salad. Lovely thx for sharing.

      Reply
    21. Sita

      April 27, 2020 at 10:18 pm

      5 stars
      Yum! Made this for dinner tonight and so good. Lots easier than traditional Aloo Gobi! Turned out great with crisp edges as I made it in a sheet pan.

      Reply
      • Vegan Richa Support

        April 28, 2020 at 9:01 am

        So glad you enjoyed this recipe!

        Reply
    22. Sarah Barker

      February 13, 2020 at 7:13 pm

      Just wondering if you can make this on a large metal cookie sheet instead of stoneware. Need to make large quantity for a party. Have you ever made using convection

      Reply
      • Richa

        February 14, 2020 at 9:10 pm

        cookie sheet will be fine. i think it will take a bit longer in convection. i havent tried it

        Reply
    23. Lizzy

      January 12, 2020 at 1:15 pm

      5 stars
      We love traditional aloo Gobi so I was excited to find this baked and more hands off version. It was soooo good. While it was in the oven I made coriander lemon green beans and a tomato chutney to go with it. Thanks so much!

      Reply
      • Richa

        January 12, 2020 at 2:06 pm

        yay!

        Reply
    24. Diane

      October 28, 2019 at 5:53 am

      5 stars
      My new favorite Aloo Gobi – baked. So easy to make and such a delicious variation. Opted for the first preparation method with really good results. Yum!

      Husband loved the roasted crispy bits 😋.

      Reply
      • Richa

        October 28, 2019 at 10:26 am

        Awesome!

        Reply
    25. Keesha

      September 29, 2019 at 12:54 pm

      5 stars
      My kitchen smells amazing! I added a teaspoon of curry powder as well and I found the squeezed lemon really added a nice flavour to all these ingredients. Yummy! Thanks for sharing 🙂

      Reply
      • Richa

        September 29, 2019 at 2:05 pm

        awesome

        Reply
    26. Natasha

      May 24, 2019 at 6:42 am

      This is so simple and healthy and I love that there is an oil-free option. I want to make it and use a bag of frozen rainbow cauliflower I have. Would that work if I defrost first? Thank you!

      Reply
      • Richa

        May 24, 2019 at 11:09 am

        yes it should work just fine. No need to defrost. the cauliflower might need a few extra mins to cook. Also dont cover thedish if the cauliflower has too much moisture. the frozen cauliflower can have extra moisture .

        Reply
        • Natasha

          May 26, 2019 at 4:21 am

          I defrosted a bit on the counter. I think you’re right that I shouldn’t have covered it. Definitely turned out mushy, vs using fresh cauliflower. I’ll do it that way next time. But the flavors were good so it was delicious anyway; and I appreciate there is so little oil on the recipe.

          Reply
          • Richa

            May 26, 2019 at 12:30 pm

            yes there is quite some moisture that is sticking to the cauliflower and it will also release much more moisture during baking. I cover the fresh, because that can tend to dry out and get chewy edges, but that will not happen with frozen, so you want to bake uncovered and in a bigger dish so that the cauliflower isnt overlapping too much

            Reply
    27. Dina

      March 24, 2019 at 8:43 am

      5 stars
      Have made this multiple times since January. Love it!

      Reply
      • Richa

        March 24, 2019 at 8:59 am

        awesome!

        Reply
    28. simran

      March 20, 2019 at 12:22 pm

      5 stars
      This was excellent! I also had leftover veggies that I could not fit in the dish. I baked it the
      next day for dinner after 24 hours of marinating the veggies in the spices. It turned out better than the first time. I love such recipes where I can do all the prep work before hand for the next dinner.

      Reply
      • Richa

        March 20, 2019 at 5:30 pm

        yay! awesome!

        Reply
    29. Antonella

      March 13, 2019 at 9:05 pm

      Can I substitute the potatoe with sweet potatoe.?

      Reply
      • Richa

        March 13, 2019 at 11:36 pm

        yes

        Reply
    30. Keren

      February 22, 2019 at 2:08 am

      5 stars
      This came out wonderful. I ate it almost straight out of the oven for a VERY early lunch. I added chickpeas and peas and so this is such a satisfying main dish. The seasoning is perfect – upped it a bit to accommodate the chickpeas – and so is the texture of the cauliflower. Wonderful recipe, Richa.

      Reply
      • Richa

        February 22, 2019 at 10:29 am

        awesome!!

        Reply
    31. Shane

      February 07, 2019 at 5:28 pm

      Do you have any recommendations for an oil you particularly like for this? Do you tend to go with a more neutral oil or a flavorful one?

      Reply
      • Richa

        February 07, 2019 at 8:13 pm

        yes any neutral such as safflower, sunflower or canola.

        Reply
        • Shane

          February 07, 2019 at 8:55 pm

          Thanks!

          Reply
    32. Neerali Parag

      February 03, 2019 at 9:26 am

      4 stars
      My oven is probably hotter than yours. Because the cauliflower over cooked slightly. But the flavours were delicious. My husband and 3 year old devoured it!
      Thank you xx

      Reply
      • Richa

        February 03, 2019 at 11:57 am

        awesome! Try larger florets, wider pan and a slightly lower temp.

        Reply
        • Neerali Parag

          February 04, 2019 at 2:30 am

          Thank you! Will try that next time xx

          Reply
    33. Jonathan Carroll

      February 03, 2019 at 6:39 am

      5 stars
      Would a dutch oven work?

      Reply
      • Richa

        February 03, 2019 at 12:01 pm

        yes should work fine. Keep the veggies to about 2 layers and notmore than that.

        Reply
    34. Susan

      February 01, 2019 at 7:03 pm

      I have a question. I am making the oil free version of this. In those directions it says to cover half way through, and then says 5 mins.

      The regular directions say to cover about halfway through. What’s this refer to?

      Also thank you for including oil free options. I used to cook a lot of Indian food but when I gave up oil to treat a health condition I thought I’d never eat aloo Gobi again.

      Reply
      • Richa

        February 01, 2019 at 7:10 pm

        The regular one gets covered for 10 to 15 mins, so a bit less than half the time. For oil free version, cover it 5 mins more. You also want to use a smaller dish so that the veggies are not too far apart. that will help not lose too much moisture while baking.

        Reply
        • Susan

          February 01, 2019 at 8:31 pm

          Thanks so much! Your response was so quick that it wasn’t even time to cover the food yet. This is really a delicious dish. I didn’t miss the oil at all!

          Reply
          • Richa

            February 01, 2019 at 11:19 pm

            awesome!

            Reply
    35. Cassie Autumn Tran

      January 28, 2019 at 1:16 pm

      Aloo gobi is one of my favorite Indian dishes! I love that yours looks so pure, healthy, and aromatic. Your mother knows how to whip up the perfect Aloo gobi–I totally agree that it would be a disservice to modify it in any way! This is most certainly going into my recipe bucket list–I’ll make this recipe with sweet potatoes, kabocha, or purple potatoes too!

      Reply
    36. Jimie Gibbon

      January 27, 2019 at 4:35 pm

      5 stars
      Just made this tonight for my girlfriend for as part of my Indian love feast along with your Vegan garlic Naan n everything came out amazing. As always when using any of your recipes. 💖Thank you.

      Reply
      • Richa

        January 27, 2019 at 7:46 pm

        thats awesome!

        Reply
    37. Anne

      January 26, 2019 at 3:35 pm

      Greetings! Since you are recommending a stoneware baking dish, does this mean that a glass dish would not give the best results?
      Thank you, Anne

      Reply
      • Richa

        January 26, 2019 at 9:24 pm

        glass will work too

        Reply
        • Anne

          January 28, 2019 at 6:36 am

          Thank you for your response!

          Reply
      • Sarah Barker

        February 13, 2020 at 7:04 pm

        What about a cookie sheet?

        Reply
    38. Richard

      January 25, 2019 at 4:04 am

      5 stars
      Richa receipes are fantastic. Religiously us the Indian cook book every week(it’s my bible). Thanks for the inspiration. This dish is fab.

      Reply
    39. Hofterzielbeek

      January 25, 2019 at 3:08 am

      Made these and they turned out great. Will surely try them again.

      Reply
    40. Stephanie

      January 24, 2019 at 9:09 pm

      I’m not trying to be a jerk, but I’m not sure what constitutes a medium potato. Can you give us the weight or volume for the chopped potatoes, please.

      Reply
      • Richa

        January 24, 2019 at 9:40 pm

        130 to 140 gms, 1 heaping cup cubed

        Reply
    41. Cheryl

      January 24, 2019 at 4:43 pm

      5 stars
      Made this tonight. It was delicious! And easy!

      Reply
      • Richa

        January 24, 2019 at 5:23 pm

        yay!

        Reply
    42. Kate

      January 24, 2019 at 7:24 am

      I seriously want to lick my screen right now. I believe this may be a good recipe to get me husband to enjoy cauliflower… Must try!

      Reply
      • Richa

        January 24, 2019 at 9:18 am

        yes definitely!

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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