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This Vegan Aloo Gobi is my dad’s favorite recipe. Easy with Indian spices and perfect side with any kind of meal. gluten-free soy-free Jump to Recipe
If you know my Dad at all, you will know that there are these certain dishes he cannot live without. He can eat these almost every other day, he will want these as a staple whenever eating out or at a get together. He will critique these at the minutest details if we dont get it right, and this also applies to pretty much most of his generation.
One of those dishes is Aloo Gobi mutter. The Gobi(Cauliflower) should be tender florets and not mashed. The Aloo(Potatoes) just about done, and a generous amount of Mutter(Peas). Most days the version mom makes should be called Mutter aloo gobi(basically a peas stir fry with some potatoes and cauliflower :)). Each of us have our preferences, dont we.
This is definitely not the perfect version for Dad, but a staple side nonetheless. We end up with some variation of Aloo gobi and veggies atleast once a week. For variations, use difference spice combinations, add some greens, or some cooked chickpeas!
All dry veggie Indian side dishes, green beans, turnips, Okra and more variations with cauli and potatoes.
Note for the day: Are the Orca’s in Captivity Slaves? What do you think. Though the judge in the case threw out PETA’s case, it does not mean that these magnificent creatures are treated well. I wish Peta would phrase and prove its point differently, but the fact remains that any performance oriented captivity like SeaWorld, are for profit. Captivity in small confined spaces itself is abuse, the training even more. Maybe the Seaworld Orcas and dolphins have a slightly better life than the Travelling Dolphin circuses in Indonesia which travel in the back of a truck, but it is still abuse and cruelty in the name of entertainment in every part of the world.
Vegan Aloo Gobi Matar - Indian Potato, Cauliflower, and Peas
Easy 1-pot vegan aloo gobi matar: potato, cauliflower, and peas in fragrant, Indian spices is a simple, weeknight dish. Perfect alongside Indian curry or dal with rice, naan, or roti! (gluten-free, soy-free, nut-free)
Ingredients
- 1 Tablespoon oil
- 1 teaspoon cumin seeds
- a generous pinch asafetida, hing, optional
- 1 Tablespoon garlic, chopped
- 2 teaspoons ginger, chopped
- 1 green chili, chopped, or more or less, to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ground coriander, or freshly crushed coriander seeds
- 1/4 teaspoon ground cumin
- 1/4-1/2 teaspoon chili powder, or cayenne
- 2/3 teaspoon salt, or to taste
- 2 cups cubed potatoes, medium size cubes
- 2 overflowing cups cauliflower florets, large florets broken or cut to a medium size
- 1/3-1/2 cup peas
Instructions
- In a large pan, add oil and heat at medium. When hot add the cumin seeds and mix for half a minute. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
At this point you can go two ways:
- OPTION 1: Add the coriander, cumin and chili/cayenne and mix for a few seconds. Add potatoes and cook, covered, for 2 minutes. Then add turmeric and cauliflower, mix and continue.
- OPTION 2: Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so, until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
- Cover and cook potatoes and cauliflower on low heat for 10-15 minutes, until the veggies are just about getting tender. Stir every 5 minutes.
- Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes, until veggies are tender to your preference.
- Garnish with fresh cilantro, and serve with any Indian curry or daal and roti, naan, or flatbreads.
Notes
Variations: Use mustard seeds along with cumin, or use Panch phoran (Indian 5 spice mix) instead of the spices used, or garam masala. Add some chopped tomato with the peas for a saucy version, skip the peas and so on!
Naturally soy-free and nut-free. For gluten-free, make sure the hing does not contain gluten.
Nutritional values based on one serving of four.
Nutrition
Calories: 113kcal, Carbohydrates: 17g, Protein: 3g, Fat: 3g, Sodium: 441mg, Potassium: 491mg, Fiber: 3g, Sugar: 1g, Vitamin A: 130IU, Vitamin C: 21.9mg, Calcium: 43mg, Iron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
A weekday favorite Recipe! Get this in my Cookbook! Now Available internationally.
This is one of my favorites, too – though I like to go heavy on the gobi and aloo and skip the mutter completely ;-).
This recipe looks delicious! Just became vegan a few weeks ago and I am a big fan of Indian food and especially Aloo Gohbi… I’m going to have to try this recipe out for sure 🙂
I am making this for lunch tomorrow and I am just wondering how many servings this is? I love aloo gobi so aloo gobi mutter will be delicious!
I’ve been craving Indian cuisine for the past couple of days, and remembered this recipe on your site – it’s currently cooking and my house smells heavenly. Cannot wait to try it, Richa!
awesome! hope you like it!
just letting you know i will be featuring your recipe on AFW this week, thank you again, hope to see you there!
thanks Tessa! I will drop by for sure:)
This is one veggie I never like at restaurants. Home made tastes best…whatever version it maybe. I too love to add chickpeas, or tofu etc. at times.
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Yum! This has gone on my to-do list. Thanks!
This looks so good- your Dad has amazing taste 🙂
I love versatility of this recipe; and I am with your Mom, more peas please!