How long does aloo ghobi [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can aloo ghobi [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is aloo ghobi [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does aloo ghobi [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is aloo ghobi [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Aloo Ghobi
[Vegan, Gluten-Free]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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Aloo Ghobi [Vegan, Gluten-Free]

265

Dairy Free

Vegan

Potatoes and cauliflower are two of my favourite vegetables at the moment, so I decided to give them a whirl in the Indian classic dish that combines the two, aloo ghobi. This is a dryish vegetable dish. The partly steamed vegetables are finished in the sauce, which cooks away to... Read More

Ingredients You Need for Aloo Ghobi [Vegan, Gluten-Free]

3 medium potatoes, cut into bite size pieces
1/2 medium-sized head of cauliflower broken into small florets
3/4 cup frozen peas
2 tablespoons oil
1 large onion, diced
1 teaspoon turmeric powder
1/2 to 1-inch knob of ginger, finely grated
6 cloves of garlic crushed
10 ounces tomato purée or 2-3 large diced fresh tomatoes
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon ground red chili (more or less to taste)
Salt
Fresh cilantro, for garnish

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How to Prepare Aloo Ghobi [Vegan, Gluten-Free]

Heat the oil in a large pan
Add the turmeric and onions and saute for 5 minutes
Add the ginger and garlic and continue to saute for another 2 minutes
Add the tomato, mix and cook until the sauce reduces to a thickish paste.
Steam the potato for 5 minutes and then add the cauliflower and steam for another 3 minutes. Both should be almost done.
Add the ground coriander, garam masala, chile and cumin to the tomato sauce.
Add the potatoes, cauliflower and peas and mix gently to coat all the veg completely.
Season with salt to taste.
Cover and cook until the vegetables are just tender.
Garnish with fresh cilantro.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.