Vegan Aloo Gobi Sabzi
Dive into the vibrant flavors of Vegan Aloo Gobi Sabzi, a wholesome and comforting Indian dish that pairs perfectly with roti or steamed rice. This plant-based recipe highlights the hearty combination of tender potatoes and cauliflower, simmered in a fragrant medley of spices, including cumin, coriander, turmeric, and garam masala. Infused with the warmth of garlic, ginger, and green chilies, and finished with a fresh sprinkle of cilantro, this dish is as nutritious as it is delicious. With a quick prep time of just 20 minutes and a simple cooking process, Vegan Aloo Gobi Sabzi is perfect for a flavorful weeknight dinner or meal prep. Whether you're embracing vegan cooking or looking for an authentic Indian classic, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 medium Cauliflower
- 1 large Onion
- 1 large Tomato
- 4 Garlic cloves
- 1 inch piece Ginger
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 cup Cilantro
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Peel the potatoes and cut them into bite-sized cubes.
Cut the cauliflower into small florets.
Finely chop the onion, tomato, garlic, and ginger. Slit the green chilies lengthwise.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them sizzle for a few seconds.
Add the chopped onions to the pan and sauté until they turn golden brown.
Add the garlic, ginger, and green chilies to the pan and cook for 1-2 minutes until fragrant.
Add the chopped tomato to the mixture and cook until the tomatoes soften.
Stir in the coriander powder, turmeric powder, and red chili powder. Mix well to combine the spices with the tomato mixture.
Add the cubed potatoes and cauliflower florets to the spice mixture. Stir well to coat the vegetables with the spices.
Pour in the water, then cover the pan with a lid. Allow the vegetables to cook on low heat for about 20 minutes, stirring occasionally.
Once the vegetables are tender, add garam masala and salt. Mix thoroughly.
Garnish the dish with chopped cilantro.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 45.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5861 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
