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This Vegan Aloo Gobi is my dad’s favorite recipe. Easy with Indian spices and perfect side with any kind of meal. gluten-free soy-free Jump to Recipe
If you know my Dad at all, you will know that there are these certain dishes he cannot live without. He can eat these almost every other day, he will want these as a staple whenever eating out or at a get together. He will critique these at the minutest details if we dont get it right, and this also applies to pretty much most of his generation.
One of those dishes is Aloo Gobi mutter. The Gobi(Cauliflower) should be tender florets and not mashed. The Aloo(Potatoes) just about done, and a generous amount of Mutter(Peas). Most days the version mom makes should be called Mutter aloo gobi(basically a peas stir fry with some potatoes and cauliflower :)). Each of us have our preferences, dont we.
This is definitely not the perfect version for Dad, but a staple side nonetheless. We end up with some variation of Aloo gobi and veggies atleast once a week. For variations, use difference spice combinations, add some greens, or some cooked chickpeas!
All dry veggie Indian side dishes, green beans, turnips, Okra and more variations with cauli and potatoes.
Note for the day: Are the Orca’s in Captivity Slaves? What do you think. Though the judge in the case threw out PETA’s case, it does not mean that these magnificent creatures are treated well. I wish Peta would phrase and prove its point differently, but the fact remains that any performance oriented captivity like SeaWorld, are for profit. Captivity in small confined spaces itself is abuse, the training even more. Maybe the Seaworld Orcas and dolphins have a slightly better life than the Travelling Dolphin circuses in Indonesia which travel in the back of a truck, but it is still abuse and cruelty in the name of entertainment in every part of the world.
Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)
This Vegan Aloo Gobi is my dad's favorite recipe. Easy with Indian spices and a perfect side with any kind of meal. gluten-free soy-free
Ingredients
- 1 Tablespoon organic canola or safflower oil or mustard oil or any oil with high smoke point
- 1 teaspoon cumin seeds
- a generous pinch asafetida, hing optional
- 1 Tablespoon garlic chopped
- 2 teaspoons ginger chopped
- 1 green chili chopped or to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder or freshly crushed coriander seeds
- 1/4 teaspoon cumin powder
- 1/4-1/2 teaspoon chili powder or cayenne
- 2/3 teaspoon salt or to taste
- 2 cups cubed potatoes, medium size cubes
- 2 overflowing cups of cauliflower florets, large florets broken or cut to a medium size
- 1/3-1/2 cup peas
Instructions
- In a large pan, add oil and heat at medium.
- When hot add the cumin seeds and mix for half a minute.
- Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
- At this point you can go 2 ways:
- 1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
- 2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
- Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
- Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.
- Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.
Notes
For variations Use mustard seeds along with cumin, or use Panch phoran(Indian 5 spice mix) instead of the spices used, or garam masala. Add some chopped tomato with the peas for a wet version, skip the peas and so on!
Nutritional values based on one serving
Nutrition
Calories: 113kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Sodium: 441mg, Potassium: 491mg, Fiber: 3g, Sugar: 1g, Vitamin A: 130IU, Vitamin C: 21.9mg, Calcium: 43mg, Iron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
A weekday favorite Recipe! Get this in my Cookbook! Now Available internationally.
Can you make this with frozen cauliflower? If so should the cauliflower be thawed first
You can make this with frozen cauliflower, and you don’t need to defrost it, but add it to the pot after the potatoes are cooked.
I made this tonight and it was so amazing! I added half a chopped up tomato as I did not want it as dry for the dish I was using it for. This was a hit!
I used a serrano pepper for the chili and accidentally doubled the garlic. This is a very forgiving recipe that will allow for lots of variations.
Thank you for sharing 🙂
Excellent!! good to know… Do leave a rating too!
Today I made this dish for the second time. First time my husband and daughter loved it. Today, too! It will become a staple dish in our house. We also have made the red lentil sweet potato curry and it is fabulous!