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Baked Aloo Gobi Vegan Recipe Indian Spiced Potato Cauliflower

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Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips to make the Best Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dalscurries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish try this version or gobi masala from my book, that can be a meal served with flatbread(gf options). 

My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.

Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for.  You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!

Vegan Aloo Gobi in a white bowl over white napkin

More Indian Sides from the blog

Our Vegan Baked Aloo Gobi Spiced Potatoes and Cauliflower Ingredients PrepOur Vegan Baked Aloo Gobi - Potatoes and Cauliflower tossed in spiced and spread in a white baking dish

This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Tips to make the Best Aloo Gobi:

  • You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.  
  • Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
  • There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.) 
  • As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking. 

Baked Aloo Gobi - Indian Spiced Potato Cauliflower. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Baked Aloo Gobi - Indian Spiced Potato Cauliflower Bake. Tips and options for Aloo Gobi Subzi that bakes perfectly every time! #Vegan #Glutenfree #Soyfree #Nutfree #VeganRicha #aloogobi #Recipe

Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly every time! Vegan Glutenfree Soyfree Nutfree Recipe. 

Course: Side

Cuisine: Gluten-free, Indian, Vegan

Keyword: aloo gobi recipe, aloo gobi vegan, baked aloo gobi, best aloo gobi, roasted aloo gobi

Servings: 4

Calories: 117 kcal

Author: Vegan Richa

Ingredients

  • 1 small head of cauliflower , 2 heaping cups
  • 2 medium potatoes (yukon gold or white), about 2 cups cubed

Spicing:

  • 1 tsp turmeric , divided
  • 1 tsp ground cumin (1/2 tsp if you dont like cumin)
  • 1 tsp ground coriander , optional, but nice
  • 1/3 tsp cayenne or paprika
  • 1/2 tsp garam masala or curry powder or berbere(1/2 to 1 tsp to preference)
  • 3/4 tsp salt
  • 1 tbsp minced ginger 1 inch
  • 1 tbsp minced garlic or 1 tsp garlic powder
  • 2 tbsp water
  • 1 tsp oil
  • cilantro for garnish

Instructions

  1. Chop the cauliflower into small florets and put in a large bowl.

  2. Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.

  3. In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.

    Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well. 

  4. Let the cauliflower and potatoes sit for a minute. 

    Sprinkle some more turmeric and mix lightly (optional). 

  5. Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose. 

  6. Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice. 

  7. Serve hot with dals, curries, flatbread. Perfect side to chana masala or butter tofu.

Recipe Notes

Variations: Add 1 hot green chili, finely chopped with the ginger and garlic.

Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi.

Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar.

Add some cooked chickpeas to amp up the protein. Increase the spices to preference to accommodate the added chickpea volume.

 

Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).

Nutrition is for 1 serve

Nutrition Facts

Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

Amount Per Serving

Calories 117 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 492mg 21%

Potassium 892mg 25%

Total Carbohydrates 22g 7%

Dietary Fiber 5g 20%

Sugars 1.8g

Protein 5.4g 11%

Vitamin A 1.2%

Vitamin C 100.5%

Calcium 7.2%

Iron 26%

* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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