Vegan cauliflower potato curry is much popular as aloo gobi curry in India. This is one of the easiest and most-loved everyday Indian curry recipes.

There is no particular place this recipe is linked to, but it is popular in North India and East India equally. It is a very simple main course recipe that takes less than 30 minutes to prepare.
Most everyday Indian curry recipes are vegan, other than paneer or cottage cheese recipes and a few creamy (malai) recipes. These recipes are healthy, quick, and perfect for the everyday menu.
This cauliflower potato curry is vegan and gluten-free. If you want to make it healthier, skip the potatoes and add other healthier veggies like green peas, carrots, etc. Also, adding a fistful of soya chunks will make this curry a healthy protein-rich food.
However, I like this recipe's combination of cauliflower with potatoes and even green peas. This is the heavenly combination. If you are looking for some more Indian curry recipes, you must read my Indian curry recipes collection post on the blog.
How to make vegan cauliflower potato curry?
Ingredients Required
Vegetables: Cauliflower, Potatoes and Green Peas. You can also add carrots and soya chunks if you want.
Curry Paste: Here, you can use my instant curry paste recipe. Alternatively, make a paste of onion, ginger, garlic, tomatoes, and green chilies. Or use diced onion, minced garlic, ginger, and diced tomatoes along with tomato puree or tomato paste.
Spices: coriander powder, cumin powder, turmeric powder, red chili powder or paprika, black pepper powder, bay leaf, and garam masala (powdered whole spices).
Instant Pot Cauliflower Potato Curry
Start the IP on SAUTE mode. Once it's HOT, add cumin seeds and let them splutter. Then add finely minced ginger and garlic. Saute for 30 - 40 seconds. Then add diced or chopped onions and saute until translucent for about 1 minute. Then add chopped tomatoes and green chilies and saute for another 1 minute until the tomatoes turn a little soft.
Now add tomato puree or paste, ground spices like coriander powder, cumin powder, turmeric powder, red chili powder (or paprika or cayenne pepper), salt. Mix all nicely. Deglaze by adding 2 - 3 tbsp water. Now add chopped cauliflower and potatoes. Give all a nice stir. Now add ½ cup water. Deglaze before closing the lid.
Now close the lid and SEAL the venting knob. Cancel SAUTE mode and set it to manual PRESSURE COOK mode for 4 minutes. Then allow it for natural pressure release for 5 minutes. Then, quick release. Open the lid add finely chopped cilantro leaves, and serve hot.
Note—To make a stew-like curry, add ½ cup of water. To make dry sauteed cauliflower, add only ¼ cup water to the recipe.
Instructions - Stovetop Method
Step 1: Saute Vegetables (Optional)
Heat oil in a pan (generously) and saute cauliflower and potatoes for some time until they are half cooked and turn slightly golden. Do this on high to medium heat. Then remove them from the pan and keep them aside. This will surely make the curry rich and delicious. However, this step is optional, and you can omit it for a low-fat and healthy cauliflower curry.
Step 2: Prepare Curry Base
Make a paste of onion, ginger, garlic, tomatoes. Alternatively, you can use finely chopped onion, tomato, freshly minced ginger, and garlic.
Heat oil in a pan. Then add onion, ginger, garlic, tomato diced, and tomato puree or paste. Saute for 5 minutes on medium flame until the paste is cooked and releasing oil on the sides. Now add all dry powdered spices and saute for another minute or two.
Step 3: Add Vegetables and simmer
Add fried/ chopped vegetables to the pan. Give them a nice gentle stir. Cook for a minute like this. Now add a little water, around 1 cup, and bring it to a boil. Simmer until the vegetables are cooked completely. Adjust the consistency of the gravy as needed. Garnish generously with finely chopped fresh coriander leaves.
Optional - In the end, add powdered Kasuri methi (dry roasted and then crushed.
Vegan Cauliflower Potato Curry - Indian Aloo Gobi Curry
Equipment
Ingredients
- 1 large cauliflower head
- 3 - 5 med potatoes
- ¼ cup green peas
- 8 - 10 tbsp vegetable oil for shallow frying vegetables (optional)
- 3 - 4 tbsp vegetable oil for curry
- 1 tsp cumin seeds
- 3 med onion finely chopped
- 1 med tomato finely chopped
- 1 inch ginger minced
- 6 garlic pods minced
- 1 green chilli
- 2 tsp coriander powder
- 1 tsp red chilli powder or 1 tsp paprika and/or cayenne pepper
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ¼ tsp curry powder
- salt to taste
- 1 pinch black pepper powder
- 1 tsp kasuri methi (dried fenugreek leaves) - optional
Instructions
Preparation (Cleaning + Prepping)
- Wash and clean the cauliflower head properly.
- Divide into equal medium-sized florets.
- Check for any bugs in cauliflower and clean thoroughly.
- Chop/dice potatoes and other vegetables.
- Make a paste of diced onions, tomatoes, ginger, garlic, green chilli (optional).
Step 2: Saute Vegetables (Optional)
- Heat oil in a pan (generously) and shallow fry cauliflower and potatoes for some time till they are half cooked and turns slightly golden.
- Keep the heat on high to medium. Then remove from pan and keep aside.
Step 2: Prepare curry base
- Make a paste of onion, ginger, garlic, tomatoes. Alternatively, you can also use finely chopped onion, tomato, freshly minced ginger, and garlic.
- Heat oil in a pan. Add bay leaf. Then add onion, ginger, garlic, tomato paste.
- Saute for 5 minutes on medium flame till the paste is cooked and starts releasing oil on sides.
- Now add all dry powdered spices and saute for another minute or two.
Step 3: Add vegetables and simmer
- Add fried/ chopped vegetables to the pan. Give it a nice gentle stir.
- Cook for a minute like this. Now add little water, around 1 cup and bring it to boil.
- Simmer till vegetables are cooked completely. Adjust the consistency of gravy as you need.
- In the end, add powdered Kasuri methi (dry roasted and then powdered).
- Garnish with finely chopped fresh coriander leaves generously.
Instant Pot Cauliflower Potato Curry
- Start the IP on saute mode.
- Once it's hot add cumin seeds and let it splutter.
- Then add finely mince ginger and garlic. Saute for 30 - 40 seconds.
- Then add diced or chopped onions and saute till translucent for about 1 minute.
- Then add chopped tomatoes, green chillis, saute for another 1 minute till tomatoes are little soft.
- Now add tomato puree or paste, ground spices like coriander powder, cumin powder, turmeric powder, red chilli powder (or cayenne pepper), salt.
- Mix all nicely. Deglaze adding 2 - 3 tbsp water.
- Now add chopped cauliflower and potatoes.
- Give all a nice stir. Now add ½ cup water. Deglaze before closing the lid.
- Now close the lid and seal the venting knob.
- Cancel sauté mode and set on manual pressure cook mode for 4 minutes.
- Then allow it for natural pressure release for 5 minutes.
- Then release rest pressure.
- Open the lid and add finely chopped cilantro leaves and serve hot.
Video
Notes
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