Aloo Gobi, your favorite Vegan dinner
Aloo Gobi is a restaurant favorite among the vegan and vegetarian community and for a good reason, its’ cheap, it’s healthy and its filling; A Frugal Foodist holy trinity. I love to eat mine with a healthy portion of jeera rice or roti with a side of red onions sliced paper thin.
Aloo Gobi is one of those dishes I use as a benchmark to judge a new Indian restaurant I’m trying out. I look for a delicious masala, soft potatoes, and cauliflower that has retained its shape with a little crunch.
There are many different recipes for Aloo Gobi, everyone’s mom tends to make it a bit differently. My method has evolved to include a few helpful techniques that ensure I come out with the qualities I’m looking for every time.
The ingredients are simple, and you should already have most if not all of them on hand if you make ethnic food on a regular basis.
- Potatoes (Aloo)
- Cauliflower (Gobi)
- Green Chili
- Spices (Black Mustard Seed, Cumin, Coriander, Turmeric, Garam Masala)
The Perfect Aloo Gobi Texture
In my opinion, the best way to achieve the perfect texture of both the cauliflower and the potatoes requires an extra step in the beginning.
Flash frying the potatoes and cauliflower in 350-degree oil for a few minutes before making the Marsala will not only partially cook the vegetable, but it will form a slight crust around the cut vegetables, this will help them retain their shape and keep them from falling apart during cooking.
I usually use the same dutch for frying and stewing. I quickly flash fry the veggies, lay them out of the paper towel to cool, pour off some of the oil (save it for next time) and continue with my masala. Less cooking vessels=less mess=more with the family.
Make Aloo Gobi Your Own
Once the veggies finish frying the dish comes together in about 15 minutes. Make sure you have a little rice going while the vegetables are stewing to serve alongside your Aloo Gobi. The masala is very simple to make and very difficult to mess up. This recipe is so simple and versatile you can add or omit pretty much anything that you like. I know a lot of people want to add fresh green peas to finish the dish, I never seem to have any on hand so, you won’t see any peas in my Aloo Gobi or my Arroz con Pollo for that matter. Instead, what you will always see is plenty of fresh cilantro. I love cilantro with all my heart and will sneak it in anywhere that I can.
A Nepalese friend recently shared with me that his mom omits garlic from her Aloo Gobi recipe and adds Fenugreek to the spice mix. I’ll have to try this someday.
In short, this classic Indian dish is a favorite among the vegan/vegetarian community. With rice or roti, Aloo Gobi is a simple yet flavorful meal that is filling, inexpensive, and very easy to make.
Do you have a favorite ingredient you like to add to your Aloo Gobi?
Let me know if the comments below!
This classic Indian dish is a favorite among the vegan/vegetarian community. This simple yet flavorful meal is filling, inexpensive, and very easy to make.
- 1 Cup Vegetable Oil I use corn oil
- 1 head Cauliflower, separated into large florets
- 2 each Russet Potatoes, diced Medium or Large
- 1/2 tsp Black Mustard Seed
- 1/2 tsp Cumin, Seed
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 2 each Green Chili's, sliced Serrano or Jalapeno
- 1/2 Cup Onion, small dice small yellow
- 2 each Tomatoes, diced Roma or Vine Ripe
- 1 tsp Turmeric powder
- 1 tsp Coriander, Powder
- 1/2 tsp Cumin, Ground
- 1/2 tsp Garam Masala
- 1 tsp Salt more to taste
- 1/4 Cup Cilantro, Chopped
Flash Fry Cauliflower and Potatoes
In a dutch oven heat 1 cup of vegetable oil to approximately 350 degrees.
Deep fry the cauliflower and potatoes in small batches, 3-5 minutes per batch or until a thin crust starts to form around the vegetables.
Carefully pour off the hot oil into a heatproof container, reserving 1/4 cup of hot oil for the masala.
Place the dutch oven back over high heat and add the reserved oil.
To the hot oil add the cumin seed and mustard seed. Carefully stir for 30 seconds, please be cautions as the seeds will pop.
Add ginger, garlic and green chili to the hot oil. Carefully stir for about 30 seconds. Reduce heat to medium and add the onions. Cook for 5-10 minutes stirring occasionally to prevent burning.
Once the onions are translucent have have began to brown add the tomatoes and ground spices. Stir and cook for 5 additional minutes until the tomatoes have began to break down and become saucy.
Stew the Vegetables
Add the cauliflower and potatoes to the masala and stir to coat. Reduce heat to medium-low, cover and cook for 5 minutes. After 5 minutes stir to make sure nothing is getting stuck to the bottom and cook for an additional 5 minutes.
After 10 minutes of cooking time, check the potatoes and make sure they are tender and the cauliflower is cooked but still a bit firm. If needed, stir and cook an additional 5 minutes.