Vegan Aloo Gobi Matar - Indian Potato, Cauliflower, and Peas

4.80 from 10 votes

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)

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish

Cuisine: Glutenfree, Indian, Vegan

Keyword: cauliflower side dish, gluten free recipe, vegan side dish

Servings: servings

Author: Vegan Richa

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

US Customary - Metric

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

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