How to Make Cauliflower and Potatoes (Aloo Gobi)

Aloo Gobi is a very popular vegan Punjabi dish. It's almost always included on every Indian restaurant menu. I have added red, orange and green bell peppers as well as cashews to the traditional recipe to make it more colourful and nutritious. It goes very well with rice, quinoa, plain yogurt and makes for a completely balanced meal suited to a gluten free vegan diet.

It is an exceptionally flavourful dish which is also quick and easy to make!

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Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ready In: 45 minutes

Ingredients

1 small cauliflower, cut into florets

1 1/2 to 2 large bell peppers in different colours, cut into 1.5 inch pieces

2 medium potatoes, cubed into approx 1 inch pieces

1 large onion, chopped

4 - 5 cloves of garlic, minced

1 piece of ginger, approx 1 Tbs minced

1 large or 2 medium tomatoes, chopped

1 piece of fresh turmeric, approx 1 Tbs minced; or 1 tsp ground

3 Tbs olive oil

2 tsp cumin seeds

1 1/2 tsp salt

1/2 tsp cayenne or hot ground chilli powder (optional)

1 Tbs whole coriander seeds, crushed; or 2 tsp ground coriander

Handful of fresh cilantro, chopped

1/2 cup cashews

Toast the cumin seeds in a large saucepan on medium high heat for about 1 minute to bring out their nutty flavour. Add olive oil, cook for another minute. Add chopped garlic and ginger, cooking it for 1 to 2 minutes before adding the onion. Cover and cook the onion mixture for about 5 minutes, stirring once or twice in between until it turn slightly golden brown. If using fresh turmeric, add it now. Ground turmeric can be added with the rest of the spices later. Add chopped tomatoes to the onion mixture and cook for a few minutes until tomatoes soften and start blending in. Now add potatoes and mix well; cover the pot and allow potatoes to cook for 3 to 4 minutes so they will soften slightly before adding the vegetables. You can add a bit of water if the mixture starts sticking to the bottom of the pan.

Add cauliflower, peppers and all the spices (crushed or ground coriander, cayenne, salt, ground turmeric). Mix everything really well. Cover and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring.

Once the vegetables are almost cooked, add cashews and cilantro. Gently stir, making sure the cauliflower doesn't break. Remove from heat. Serve hot.

Leftovers can be stored in the fridge for 2 to 3 days. Note You can also make this dish without potatoes. Just omit the step relating to potatoes and add all other vegetables once the tomatoes are cooked.

You may also want to reduce the salt by 1/4 or 1/2 teaspoon.

You can see more of our videos on my Global Vegetarian Youtube Channel or visit Global Vegetarian website with many more original vegetarian recipes.