Restaurant Style Aloo Gobi

5 from 34 votes

Restaurant Style Aloo Gobi

An easy healthy spin on restaurant-style aloo gobi that has all the flavor of the authentic Indian potato and cauliflower curry we love ordering at our favorite takeaway but is way lower in fat.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Indian

Keyword: aloo gobi recipe, cauliflower and potatoes curry, vegan aloo gobi

Servings:

Calories: 65kcal

Author: Vegan Richa

Ingredients

For the Cauliflower & Potatoes

1 small head cauliflower or 2 heaping cups of chopped florets
2 medium potatoes - about 2 cups cubed
1 teaspoon oil
1-2 teaspoon lime/lemon juice
¾ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
⅓ teaspoon cayenne or paprika , use paprika for less heat
½ teaspoon garam masala
2 teaspoon minced ginger
2 teaspoon minced garlic
½ teaspoon salt

For the sauce:

2 teaspoon oil
1 teaspoon ground coriander
½ teaspoon ground cumin or ¼ teaspoon cumin seeds
½ teaspoon garam masala
¼ teaspoon cayenne or Indian red chili powder
2 teaspoon minced ginger
2 teaspoon minced garlic
½ hot green chili finely chopped, such as serrano, Thai or use mild chilies for less heat
¾ -1 cup thinly sliced onion
2 Medium tomatoes pureed
¼ to ½ teaspoon salt
½ teaspoon dried fenugreek leaves , optional
Lime juice and cilantro for garnish

US Customary - Metric

Instructions

Preheat oven to 400℉ (205 c)
In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well
Add in all of the spices and salt in a small bowl, mix really well and sprinkle over the cauliflower and potato mixture. Add the ginger and garlic.Toss well to coat.
Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.
Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness. See notes for alternate cooking methods
To make the sauce: heat a large skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.
Cook for a few seconds and then add in chili and onion, cook until the onion is golden.
Add in pureed tomato and salt and mix well.
Bring mixture to a boil and cook for another minute to thicken the sauce and roast the pureed tomato. Add in the baked potato cauliflower mixture into the sauce and mix well. Add in fenugreek leaves and toss well to coat with the sauce.
If the sauce is too thick , add in a few tablespoon of water then mix well and cover. Cook for 2-3 minutes and switch off heat.
Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.
Garnish with cilantro and lime juice before serving.
Store refrigerated for upto 3 days

Video

Notes

Variations: every restaurant has their own flavors that they add to the dish. For variation, add ½ teaspoon cumin seeds before adding the dry spices and toast them in the oil until fragrant. You can also add in 2 bay leaves, 1 clove and 2 green cardamom pods (slightly opened).

Cook the veggies instead of baking, you can parboil the potatoes and cauliflower or pan fry them in little oil (I prefer a cast iron for this, pan fry and cover for 5-6 mins ) till they are cooked. This also helps in retaining the shape and texture. Then add to the sauce

cauliflower can overcook easily when cooking directly in a skillet. Baking helps prevent this which is how we prepare the veg in this recipe.
You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish.

Nutrition