Aloo Gobi

Do you have a go to item when ordering take-out? There just always seem to be the staples that get ordered no matter what. Sure other things will be added, but some things just never fall of the tab. When ordering Indian food it is always Aloo Gobi. Always! One, it is just good! Two, it happens to be vegan. Three, what’s not to love about potato & cauliflower? Nothing is the simple answer. There is nothing not to love. So since take-out wasn’t an option today (trying to be fiscally responsible right now; adulting is hard) I tried my hand at making this at home. Think I just found a great way to save money from here on out.

Are you an adventurous eater? I know that for many there is an apprehension to cuisines they are not familiar with. Indian food is phenomenal! If you haven’t had a chance to experience it much, this is a great dish to start your culinary adventures. I know, you’re thinking what is Aloo Gobi? Aloo means potato. Gobi is cauliflower. See, it’s simple. Give it a try & let me know what you think.

Print Recipe

Aloo Gobi

Turning Indian take-out into a glorious home-cooked meal!

Prep Time5 minutes mins

Cook Time50 minutes mins

Course: Dinner, Main Course, Side Dish

Keyword: aloo gobi, cauliflower, Indian, potato, vegan, vegetarian

Servings: 2

Ingredients

• 1 large potato
• 1 medium head of cauliflower
• 1 medium onion
• 4 tbsp olive oil sub vegan butter
• 1/2-1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp harissa powder
• 1 clove garlic, unpeeled
• 1 tbsp grated fresh ginger
• 1 lime for garnish
• 1 handful cilantro, chopped

Instructions

• Preheat oven to 425°. Line two trays with parchment paper.
• Cut cauliflower florets & potato into bite size pieces. Place on baking tray. Give a drizzle of 1 tbsp of olive oil & toss well. Add the unpeeled garlic clove. Place in oven & cook for 35-40 minutes tossing halfway through. Remove from oven.
• While the vegetables roast, dice the onion & grate the ginger
• Once vegetables are removed from the oven. Place the remaining olive oil in a large pan over medium heat. Add the cumin powder & turmeric to the oil stirring well. Cook for one minute.
• Add the onion & saute for 2-3 minutes. Add the ginger, harissa & garlic. Cook for another minute. Add in the potatoes & cauliflower, tossing well to coat. Cook for a few more minutes. Remove from heat.
• Serve with a squeeze of lime juice & chopped cilantro.

Notes

This dish is not spicy, just flavorful.  Feel free to add a bit more of the ground spices to up the flavor level.  The harissa is not traditional to the dish but adds a nice flavor.  If you add more spice, you may need to add a bit more olive oil or vegan butter in order for it to coat the veggies well.

Traditionally this dish is deep fried but I wanted to lighten it up a bit (plus I was already roasting some cauliflower for another recipe so it all worked out).  If you have a deep fryer & don’t feel like roasting give it a try.  Once the vegetables have been fried, continue on with the same cooking instructions.

Not a fan of cilantro, feel free to substitute with fresh parsley.  The fresh herbs help to lighten the dish.

Enjoy!!!!