Vegan Indian Aloo Gobi
This Vegan Aloo Gobi is a delicious and aromatic potato and cauliflower curry, infused with spices and perfect for a wholesome meal.
Equipment
- 1 Large pot
- 1 Cooking spoon
- 1 measuring cup
- 1 Chef's knife
Ingredients
- 2 medium potatoes - peeled and diced
- 1 medium cauliflower - cut into florets
- 2 tablespoons vegetable oil - for cooking
- 1 teaspoon cumin seeds - for flavor
- 1 teaspoon turmeric powder - for color
- 1 teaspoon coriander powder - for aroma
- 1 teaspoon garam masala - for depth of flavor
- 1 teaspoon salt - to taste
- 1 cup water - for cooking
- 2 tablespoons chopped cilantro - for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the cumin seeds and sauté for about 30 seconds until they begin to crackle.
- Stir in the diced potatoes and cauliflower florets, cooking for about 5 minutes.
- Add turmeric powder, coriander powder, and salt; mix well to coat the vegetables.
- Pour in the water, cover, and bring it to a simmer. Cook for 15-20 minutes until the vegetables are tender.
- Sprinkle garam masala on top, stir gently, and cook for an additional 2 minutes.
- Remove from heat and garnish with chopped cilantro before serving.
Notes
For added flavor, try adding a splash of lemon juice just before serving.
You can substitute potatoes with sweet potatoes for a different taste.
Serve this dish with basmati rice or flatbreads for a complete meal.