This simple vegan aloo gobi masala is a delicious mildly-spiced north Indian dish made with potato and cauliflower, and can be served dry, or with a gravy.
This mild and creamy curry is another of the wonderful dishes that my friend, Usha, taught me to cook when we lived in Fort Kochi. It's easily one of my favourite dishes, and is fantastic with rice, appam (rice hoppers), paratha, roti, naan.
All the carbs!
It's equally delicious with or without a gravy... although if having dry (simply omit the coconut milk and cashew cream), I would advise having a wet dish with it, just to balance things out.
I know, I know, it's such a hardship, having to have more than one delicious curry on the table!
Did you know that North Indian masala uses cumin seeds spluttered in oil, whereas south Indian masala uses black mustard seeds spluttered in oil? I didn't until Usha told me.
She also said that green peppers work well in this dish too... but since I don't like them at all, I'll have to take her word for it.
Vegan Aloo Gobi Masala
- full of Vitamins (Vitamin A 13 %, Vitamin C 116 %, Calcium 5 %, Iron 11 % RDV)
- mildly spicy
- simple to make
I hope you enjoy this as much as we do!
Have you ever made aloo gobi masala? What's your favourite Indian food?
Simple Vegan Aloo Gobi Masala
- 200 g cauliflower (washed and broken into florets)
- 200 g potato (peeled, washed, and cut into bite-sized chunks)
- 2.5 cm fresh ginger root
- 4 cloves garlic
- 1 green chilli
- 1 teaspoon turmeric powder divided
- ¾ teaspoon sea salt divided
- 2 tablespoon coconut oil
- 1 teaspoon cumin seed
- 1 large onion chopped finely
- 2 teaspoons coriander powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon garam masala
- 1 medium tomato finely chopped
- 250 ml canned coconut milk
- 1 heaped tablespoon cashew cream
- A few fresh coriander cilantro leaves
- Bring a pan of water to the boil. Add ½ teaspoon turmeric and ¼ teaspoon salt.
- Pound or grind the ginger, garlic, and green chilli together to make a paste, and then set aside.
- Prep the potatoes and cauliflower. Add the potatoes to the boiling water, and cook for 10 mins.
- After 10 mins, add the cauliflower to the same pan, and continue to cook for a further 10 mins, until the potatoes are soft, and the cauliflower still has a little bit of bite.
- Add the onion, and sauté for around 5 mins, until it's translucent.
- Turn the heat down to medium, add the garlic, ginger, and chilli paste, and fry for another few minutes, until the raw smell has gone.
- Add the coriander, chilli, and garam masala powders, and the other ½ teaspoon turmeric, along with ¼ teaspoon salt. Stir well, and continue to fry for another five minutes, stirring all the time to ensure nothing gets burned.
- Add the chopped tomato, and gently fry for another 10 minutes, stirring occasionally, until the oil is released, and the masala comes away cleanly from the sides of the wok.
- Once the veggies have cooked, drain them, and add the potato to the wok.
- Mix well to ensure that the slices are well-coated with masala, then start to break them up into smaller pieces with your spatula.
- Add the cauli to the pan, and stir in well. Stir-fry for another five minutes or so.
- Taste, and season, if necessary, with the remainder of the sea salt.
- If you want a dry curry, remove from the heat, add the torn coriander leaves, and serve.
- If you want a wet curry, stir in the coconut milk and cashew cream, turn up the heat slightly, and allow to bubble away for a couple of minutes until it's thickened.
- Turn off heat, add some torn coriander leaves, and serve.
- Store leftovers in an airtight container in the 'fridge for 3-4 days.
- Instead of coconut oil, use vegetable, sunflower, or rice bran oil
- Instead of coconut milk, use your favourite plant milk
- Instead of Kashmiri chilli, use ½ teaspoon cayenne or other hot chilli powder
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml