Aloo Gobi – Indian Potatoes and Cauliflower (vegan, gluten-free, paleo)
Aloo gobi is one of my favorite Indian dishes to make at home. It’s filling, comforting, and so flavorful. I make it pretty often because we love cauliflower and potatoes in our house. My toddler even loves it! Our favorite way to eat it is with some white rice.
If you aren’t familiar with it, aloo gobi is basically a curried potato and cauliflower dish made with lots of Indian spices. Traditionally, it is made with a lot of whole spices, but I don’t normally have all those whole spices in my pantry. This is my simpler take on aloo gobi using ground spices that you can easily find at the grocery store and I think it tastes pretty dang good! It is made in one pot and makes for great meal prep too!
Aloo Gobi (vegan, gluten-free, paleo)
This aloo gobi is so delicious, flavorful, and easy to make! What's not to love about curried Indian cauliflower and potatoes?
Print Recipe
Ingredients
- 2 tbsp olive oil (or any oil)
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/2 tsp ground coriander
- 1 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp dried red pepper flakes (adjust to your spice level)
- 1 tsp sea salt
- 1 medium head of cauliflower, cut into florets
- 4 yukon gold potatoes, cut into 1 inch pieces
- 1 (14 oz) can petit diced tomatoes
- 1/2 cup water
- 1/2 packed cup cilantro, chopped
- 1 cup frozen green peas
Instructions
- In a large pot or deep sauté pan, add oil and heat on medium high. Then add the onions. Sauté until translucent and it starts to brown. Add the garlic and sauté for 30 seconds longer. If the bottom of the pan is starting to burn, add a little bit of water to deglaze. Then add the coriander, cumin, garam masala, turmeric, black pepper, red pepper flakes, and salt. Sauté for 30 seconds.
- Add the cauliflower and potatoes and cook for 5 minutes, stirring often. You want the vegetables to start to soften. Add the tomatoes, half of the cilantro (1/4 cup), and the water. Stir everything and bring to a boil. Then lower heat to medium and cover the pot with a lid. Simmer for 10-15 minutes, stirring occasionally until vegetables are tender and cooked through.
- Add the peas and the last half of the cilantro. Stir and cover for 2 minutes for the peas to cook. Then taste and add more salt and pepper if needed. Serve with rice (my favorite), naan, or as a side dish. Enjoy!
Servings: 5
