Vegan Cauliflower Potato Curry | Indian Aloo Gobi

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 this is popular in North India and East India equally. Very simple main course recipe that takes less than 30 minutes to prepare.

Majorly everyday Indian curry recipes are vegan recipes other than paneer or cottage cheese recipes and few creamy (malai) recipes. These recipes are healthy and quick and perfect for the everyday menu.

So this cauliflower potato curry is vegan and gluten-free. In case you want to make this healthier and skip 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 the combination of cauliflower with potatoes and even green peas for this recipe. This is the heavenly combination in fact. If you are looking for some more Indian curry recipes, you must read my Indian curry recipes collection post on the blog.

On this blog, there is another aloo gobi recipe but that is little different and a dry sauteed cauliflower recipe whereas this cauliflower curry is a kind of stew or gravy based recipe. This combines well with both any breads (Flatbreads) and even with any rice recipe also. Try this curry with plain steamed rice. This will be enough.

The magic is you can cook this in saute pan (30min) or in pressure cooker (15 min) or even in an instant pot. This is a quick and healthy recipe for weekdays or even for weekends.

Why should we eat cauliflower?

Cauliflower is one of the healthiest vegetables. This vegetable is low in carb and high in protein and fiber. And this makes cauliflower a superfood when it comes to healthy diet food. Also, this vegetable is perfect for the keto diet. This is rich in antioxidants and have anti-inflammatory, anti-cancer properties. It keeps us healthy in many ways. I’ll be posting another post on the nutrition and health benefits of cauliflower soon.

How to make vegan cauliflower potato curry?

Ingredients For Aloo gobi curry

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, green chilies. Or use diced ones.

Spices: Since this is Indian curry, we are using basic spices that are most commonly used in Indian kitchen/ Indian recipes. i.e. coriander powder, cumin powder, turmeric powder, red chilli powder, black pepper powder, bay leaf, garam masala (powdered whole spices).

I’m using Everest Kitchen King curry powder here in place of garam masala, as it has whole spices plus some other spices also. And trust me, I’m in love with it now. This is just a recommendation as I liked the taste after adding this powder to my curry recipes. Alternatively, you can also use garam masala or curry powder to the gravy.

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 minced 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 turn a 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 1/2 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.

Note – To make a stew-like curry add 1/2 cup water. To make dry sauteed cauliflower, add only 1/4 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 till they are half cooked and turns slightly golden. Do this on high to medium heat. Then Remove from pan and keep aside. This will surely make the curry rich and delicious. However, this step is optional and you can omit this for low fat and healthy cauliflower curry.

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.

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