Aloo Gobi

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. 

Course Dinner, Main Course, Side Dish
Cuisine Indian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People


  • 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

  1. In a dutch oven heat 1 cup of vegetable oil to approximately 350 degrees.

  2. 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. 

  3. Carefully pour off the hot oil into a heatproof container, reserving 1/4 cup of hot oil for the masala. 

Make Masala

  1. 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. 

  2. 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. 

  3. 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

  1. 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. 

  2. 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. 

Garnish with chopped cilantro and serve over rice.