Vegan Cauliflower Potato Curry - Indian Aloo Gobi Curry
This is one of the most common and everyday curries in India. This is a vegan, gluten-free and healthy main course item that takes less than 30 minutes to make.
Servings: 6
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
To make stew curry with gravy add ½ cup water. To make sauteed cauliflower with potatoes, add only ¼ cup water to the curry.