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4.9 from 108 votes

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. 

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

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), or use more of ground cumin and coriander
  • 3/4 tsp salt
  • 1 tbsp minced ginger , (1 inch ginger minced)
  • 1 tbsp minced garlic or 1 tsp garlic powder
  • 2 tbsp water
  • 1 tsp oil
  • cilantro and lemon juice for garnish
  • Other flavor additions: 1/2 tsp amchur(dry mango powder), 1/2 tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)

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 restaurant style saucy Aloo Gobi see here. 
  • 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 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume.
  • Add 1/2 tsp toasted cumin seeds instead of ground cumin
  •  
  • Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).
  •  
  • Nutrition is for 1 serve

Nutrition Information

Calories 117kcal (6%) Carbohydrates 22g (7%) Protein 5.4g (11%) Fat 1g (2%) Sodium 492mg (21%) Potassium 892mg (25%) 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: 4Serving

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.