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Home ยป Diet ยป Vegan Mains ยป Aloo Gobi (Potato and Cauliflower Curry) Vegan

Aloo Gobi (Potato and Cauliflower Curry) Vegan

11/04/2019 by Tilly 10 Comments

Mumma always said sharing is caring.

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I’m about 99.9%* sure Cauliflower and Potato were put on this earth just to be made into this delicious Aloo Gobi
*may be a fake statistic

Aloo Gobi literally translates to potato cauliflower which might sound boring but when you mix both of them with a few spices they act like a sponge and soak up all the flavour and something magical and delicious is created.

Aloo Gobi in blue bowl with fry pan and extra blue bowl in background

Aloo Gobi is a classic Indian dish and may even be the most popular Indian vegetarian recipes. It’s perfect as a side dish along side Creamy Cashew and Coconut Lentil Curry and Garlic Naan or make a big batch and eat it as a main meal with some rice.

Close up of Aloo Gobi in blue bowl

A common problem with cooking Aloo Gobi is that the cauliflower becomes really soggy and the potatoes don’t cook through. To prevent that you can pre cook both.

Most of the time the vegetables are either par boiled or fried in oil. I’ve decided to roast them to get the same nice crunch as frying but it’s easier and healthier. Pro tip – cut your vegetables into the same size to ensure even cooking.

Watch the video for Aloo Gobi here:

Unlike most curries you’re probably use to Aloo Gobi is a dry curry. The veggies provide some moisture and the sauce sticks to them. Even though it’s a dry curry it still packs some serious bold flavours! Warning though it is fairly spicy so if you can’t handle the heat stay out of the kitchen.

Wait no I meant to say add less chilli flakes.

Like most Indian dishes the recipe is Vegan, so to all my vegans and everyone else enjoy!

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5 from 8 votes
Aloo Gobi in a black frying pan
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Aloo Gobi
Prep Time
5 mins
Cook Time
15 mins
Baking time
40 mins
Total Time
20 mins
 

Aloo Gobi is a dry vegan curry that only takes 15 minutes of active cooking time. 

Course: Side Dish
Cuisine: Indian
Keyword: Aloo Gobi
Servings: 4
Calories: 234 kcal
Author: Tilly
Ingredients
  • 2 large potatoes
  • 1 cauliflower head
  • 1 tbsp olive oil
  • 1 brown onion
  • 1 tbsp ginger, micro grated
  • 1 tbsp garlic, crushed
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tomato diced
Instructions
  1. Preheat the oven to 180ยฐc.

  2. Chop the potatoes and cut the cauliflower into florets.

    Drizzle with olive oil and cook in the oven for 40 minutes or until golden and crispy. 

  3. In a heavy based pot add 1 tbsp of olive oil and the onion, saute for 3 minutes or until the onions are translucent. Add in the garlic and ginger and cook for further 2 minutes. Add the tomato and cook for two minutes or until it softens. 

  4. Add the turmeric, cumin, garam masala, coriander powder, chilli flakes and salt. Mix through, adding a splash of water if the curry seems dry. Cook for 5 minutes stirring every so often.

    Add in the cauliflower, potatoes and chopped coriander, give it a mix and cook for a final 5 minutes. 

  5. Garnish with coriander leaves and serve. 

Recipe Notes

Please note calories will vary depending on size of cauliflower and potatoes. Calories are for the curry only.

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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much!  ๐Ÿ™‚

Mumma always said sharing is caring.

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Filed Under: Basics/Sides, Recipes, Vegan Mains Tagged With: Cauliflower, Curry, Dairy-Free, indian, Nut free, Potatoes, Side Dishes, Vegan, Vegetarian

Previous Post: « Creamy Cashew and Coconut Lentil Curry (Vegan)
Next Post: Thai Coconut Black Rice Pudding (Vegan) »

Reader Interactions

Comments

  1. Helen of Fuss Free Flavours

    11/04/2019 at 8:14 pm

    Potato and cauliflower really do go perfectly together, and this dish is so good with the delicous spices. I find it’s good warm or cold, so ideal for putting leftovers in a lunchbox for the next day.

    Reply
  2. Dannii

    11/04/2019 at 8:16 pm

    This is one of my favourite things to order when we get an Indian takeaway. So much flavour and total comfort food. I must try making it myself.

    Reply
  3. Veena Azmanov

    11/04/2019 at 8:37 pm

    A very tasty and delicious veg option for all the vegetarian lovers. Have to try it out.

    Reply
  4. Danielle Wolter

    11/04/2019 at 8:53 pm

    what a great idea to roast the cauliflower. it looks so golden and crispy, I’ll bet it tastes amazing! I love a good dry curry.

    Reply
  5. kim

    11/04/2019 at 9:33 pm

    So easy and so much flavor! Definitely a new favorite!

    Reply
  6. Jess

    20/03/2020 at 7:58 am

    This was AMAZING! My flatmates loved it and it was super easy to make.

    Thank you so much! <3

    Reply
    • Tilly

      23/03/2020 at 10:48 am

      Very welcome, I’m so glad you all enjoyed it ๐Ÿ™‚

      Reply
  7. Barry

    07/07/2020 at 12:04 am

    First time making, and it came out tasting restraunt quality. Didn’t even know this dish existed.

    Reply
    • Tilly

      07/07/2020 at 9:38 am

      I’m so happy to hear that! I’m making it for dinner actually haha.

      Reply
  8. gaurav

    16/02/2021 at 10:40 pm

    This is my favorite indian curry, goes very well with indian flatbread/roti.

    Reply

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