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Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)
4.8 from 27 votes

Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)

This Vegan Aloo Gobi is my dad's favorite recipe. Easy with Indian spices and a perfect side with any kind of meal. gluten-free soy-free

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 113 kcal
Course: Side Dish, Main Course
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 1 Tablespoon canola oil or safflower oil, or mustard oil, or any oil with high smoke point; organic
  • 1 teaspoon cumin seeds
  • asafetida hing optional, a generous pinch
  • 1 Tablespoon garlic chopped
  • 2 teaspoons ginger chopped
  • 1 green chili chopped or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder or freshly crushed coriander seeds
  • 1/4 teaspoon cumin powder
  • 1/4-1/2 teaspoon chili powder or cayenne
  • 2/3 teaspoon salt or to taste
  • 2 cups potato medium size cubes, cubed
  • 2 cauliflower floret large florets broken or cut to a medium size, overflowing cups
  • 1/3-1/2 cup pea

Instructions

    Cup of Yum
  1. In a large pan, add oil and heat at medium.
  2. When hot add the cumin seeds and mix for half a minute.
  3. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
  4. At this point you can go 2 ways:
  5. 1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.

Notes

  • For 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 wet version, skip the peas and so on!
  • Nutritional values based on one serving

Nutrition Information

Calories 113kcal (6%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 3g (5%) Sodium 441mg (18%) Potassium 491mg (10%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 130IU (3%) Vitamin C 21.9mg (24%) Calcium 43mg (4%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 113

% Daily Value*

Calories 113kcal 6%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 3g 5%
Sodium 441mg 18%
Potassium 491mg 10%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 130IU 3%
Vitamin C 21.9mg 24%
Calcium 43mg 4%
Iron 4.1mg 23%

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