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

Ingredients

  • 1 Tablespoon organic canola or safflower oil or mustard oil or any oil with high smoke point
  • 1 teaspoon cumin seeds
  • a generous pinch asafetida hing optional
  • 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 cubed potatoes medium size cubes
  • 2 overflowing cups of cauliflower florets large florets broken or cut to a medium size
  • 1/3-1/2 cup peas

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 (14%) 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: 4servings

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.