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Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
4.9 from 108 votes

Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)

Baked Aloo Gobi is a vegan Indian-inspired dish featuring small florets of cauliflower and cubed Yukon Gold potatoes tossed in a blend of turmeric, cumin, coriander, garam masala, and other spices. After coating the vegetables with the spice mixture and a bit of oil, they are spread in a baking dish and baked until tender. This oven-roasted preparation creates a flavorful, slightly caramelized vegetable side or light main dish aligned with traditional spiced profiles.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 117 kcal
Course: Side Dish
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 1 cauliflower 2 heaping cups, small head
  • 2 potato yukon gold or white), about 2 cups cubed, medium
Spicing:
  • 1 tsp Turmeric , divided
  • 1 tsp cumin 1/2 tsp if you dont like cumin, ground
  • 1 tsp ground coriander , optional, but nice
  • 1/3 tsp cayenne pepper or paprika
  • 1/2 tsp garam masala or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
  • 3/4 tsp salt
  • 1 tbsp ginger 1 inch ginger minced, minced
  • 1 tbsp garlic minced, or 1 tsp garlic powder
  • 2 tbsp water
  • 1 tsp neutral cooking oil generic cooking oil
  • lemon juice for garnish
  • cilantro for garnish
  • dried fenugreek leaves
  • asafetida
  • amchur powder amchur dry mango powder, kasoori methi, hing; quantities as listed

Instructions

    Cup of Yum
  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.

Notes

  • For a saucier Aloo Gobi, seek recipes designed for that texture separately.
  • Add chopped hot green chili with ginger and garlic to increase heat.
  • Try panch phoron spice blend instead of garam masala for variation.
  • Add thawed peas toward end of baking for added flavor and nutrition.
  • Optional addition of cooked chickpeas boosts protein and requires raising spices and salt accordingly.
  • Oil-free option: omit oil and cover veggies midway through baking, adding a few extra minutes.

Nutrition Information

Calories 117kcal (6%) Carbohydrates 22g (7%) Protein 5.4g (11%) Fat 1g (2%) Sodium 492mg (21%) Potassium 892mg (19%) Fiber 5g (20%) Sugar 1.8g (4%) Vitamin A 60IU (1%) Vitamin C 82.9mg (92%) Calcium 72mg (7%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 22g 7%
Protein 5.4g 11%
Fat 1g 2%
Sodium 492mg 21%
Potassium 892mg 19%
Fiber 5g 20%
Sugar 1.8g 4%
Vitamin A 60IU 1%
Vitamin C 82.9mg 92%
Calcium 72mg 7%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.