Gluten-Free Vegan Aloo Gobi Recipe

Servings: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

To fry the veggies:

• 1 cauliflower head
• 2 potatoes
• 1 teaspoon chili powder
• 1 tablespoon kasoori methi
• 1 tablespoon cilantro
• 4 tablespoons vegan ghee
• Salt

To prepare the aloo gobi curry:

• 1 tablespoon vegan ghee
• 1 teaspoon cumin seeds
• 5 cloves garlic
• 1 inch ginger
• 2-3 green chiles
• 1 onion, sliced
• 1 teaspoon chili powder
• 1 teaspoon amchur powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tomatoes
• 1 tablespoon kasoori methi
• ¼ cup cilantro
• 1 tablespoon lemon juice

Directions

To fry the veggies:

1. Cut the cauliflower into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip: Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.
2. Heat 2 tablespoons of vegan ghee in a pan. Fry half the chili powder, kasoori methi, and cilantro briefly.
3. Then add the potatoes along with half a teaspoon of salt and fry them until they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.
4. Similarly, fry the cauliflower florets (in batches if needed) along with half a teaspoon of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef tip: Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air frying or baking is also an option here.

To prepare the aloo gobi curry:

1. Heat vegan ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chiles. Fry for a minute.
2. Add onions and cook until they turn translucent.
3. Now, add the tomatoes along with salt. Cook for 6-8 minutes or until they turn soft and pulpy.
4. Then add all the spices—turmeric powder, coriander powder, chili powder, and garam masala. Fry for a minute. Chef tip: Add a tablespoon of water to prevent the spices from burning and sticking to the bottom of the pan.
5. Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.
6. Garnish with cilantro and kasoori methi. Take the pan off the flame. You can squeeze some fresh lemon or lime juice on top for a tangy twist.