Aloo gobi is one of my favorite meals to make and to get at a restaurant. I love cauliflower and this dish glorifies cauliflower in every way that the cruciferous vegetable deserves. And of course, potatoes make everything satisfying and delicious. Luckily, aloo gobi is traditionally made vegan to begin with, so this vegan aloo gobi recipe is a classic crowd-pleaser.
I’ve simplified the recipe with some store-bought ground spices to make it extra accessible to peeps here in the US. I’ve also stirred in coconut cream to give it that creamy restaurant-style finish. I actually made aloo gobi at a cooking class while I was living in Rishikesh, India, and incorporate many of the tips I learned from the chef into this easy recipe (thanks Cooking Masala!).
Easy Vegan Aloo Gobi Recipe
- Olive oil, for pan
- 1x large yellow onion, diced
- 4x cloves garlic, chopped
- 2x beefsteak tomatoes, diced
- 1x 6 oz can tomato paste
- 1/2 of a 13.5 oz can of coconut cream
- 1x tablespoon curry powder
- 1x tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne for extra spice (optional)
- 2x medium russet potatoes, diced
- 1x medium head of cauliflower, cut into small florets
- Salt, to taste
- Black pepper, to taste
- Cayenne, to desired spice level (optional)
- Preheat a medium and large pan on medium heat with 2 tablespoons of olive oil on each.
- In the larger pan, add the potatoes and cook for 10 minutes, moving often so they don’t stick.
- In the medium pan, add the onion and saute until golden, then add garlic and saute until a light golden color.
- Next, add the diced tomatoes to the onions and garlic and saute until they start to break down a bit, about 4 minutes. Then, add the tomato paste, coconut cream and spices, bring to a medium-low simmer for at least 10 minutes so flavors can marry.
- Meanwhile, in the larger pan, add the cauliflower florets with the potatoes and continue cooking them both together for 15 more minutes until both are getting more tender (about half cooked). Then, add the simmering tomato mixture to the potatoes and cauliflower.
- Simmer all ingredients together for 30 more minutes, adding salt, black pepper and cayenne (optional) to taste.
- After 30 minutes, turn off yoru aloo gobi and let sit for 10 minutes before serving.
- Finally, serve alongside basmati rice and/or naan and enjoy! I
- Want it even creamier? There are three ways to achieve this:
- One is to immersion blend or blend the tomato mixture before adding it over the tomatoes and cauliflower. Many restaurants do this, and actually I do it often as well.
- The other is to add the whole can of coconut cream rather than half. I’ve done this and it makes it very scrumptious.
- Third, you can do both 1 and 2 for the ultimate level of creaminess.
Try this recipe and let me know what you think! What other Indian dishes would you like to see recipes for?