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Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices) Dad’s Favorite. Glutenfree Recipe

This Vegan Aloo Gobi is my dad’s favorite recipe. Easy with Indian spices and perfect side with any kind of…

Ready 35 minutes
Serves 4 servings
Prep 10 minutes
Cook 25 minutes

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Recipe

Vegan Aloo Gobi Matar - Indian Potato, Cauliflower, and Peas

Easy 1-pot vegan aloo gobi matar: potato, cauliflower, and peas in fragrant, Indian spices is a simple, weeknight dish. Perfect alongside Indian curry or dal with rice, naan, or roti! (gluten-free, soy-free, nut-free)

Serves 4 servings
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

1 Tablespoon oil
1 teaspoon cumin seeds
a generous pinch asafetida (hing, optional)
1 Tablespoon garlic (chopped)
2 teaspoons ginger (chopped)
1 green chili (chopped, or more or less, to taste)
1/4 teaspoon turmeric powder
1/2 teaspoon ground coriander (or freshly crushed coriander seeds)
1/4 teaspoon ground cumin
1/4-1/2 teaspoon chili powder (or cayenne)
2/3 teaspoon salt (or to taste)
2 cups cubed potatoes (medium size cubes)
2 overflowing cups cauliflower florets (large florets broken or cut to a medium size)
1/3-1/2 cup peas

Instructions

1
In a large pan, add oil and heat at medium. When hot add the cumin seeds and mix for half a minute. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.

At this point you can go two ways:

2
OPTION 1: Add the coriander, cumin and chili/cayenne and mix for a few seconds. Add potatoes and cook, covered, for 2 minutes. Then add turmeric and cauliflower, mix and continue.
3
OPTION 2: Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so, until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
4
Cover and cook potatoes and cauliflower on low heat for 10-15 minutes, until the veggies are just about getting tender. Stir every 5 minutes.
5
Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes, until veggies are tender to your preference.
6
Garnish with fresh cilantro, and serve with any Indian curry or daal and roti, naan, or flatbreads.

Notes

Variations: Use mustard seeds along with cumin, or use Panch phoran (Indian 5 spice mix) instead of the spices used, or garam masala. Add some chopped tomato with the peas for a saucy version, skip the peas and so on! Naturally soy-free and nut-free. For gluten-free, make sure the hing does not contain gluten. Nutritional values based on one serving of four.