Aloo Gobi Cauliflower and Potato

We are traveling to a land far far away for today's dish. We are making an incredibly heartwarming and cozy Indian dish that is known and loved by many. You are going to love this Aloo Gobi Cauliflower and potato dish that is so yum. 

I make aloo gobi at home pretty regularly since it's a simple and flavourful dish and an amazing midweek dinner option. We only need a few veggies, a handful of ingredients that are affordable, easy to find, and that we usually have at home on the regular. 

Aloo gobi is pretty famous, this Indian dish that has become incredibly popular in many corners of the world. Aloo means potato and gobi cauliflower. So, to make this beauty we have these two veggies plus onions, tomatoes, and some spices.

Our easy vegan cauliflower dish has all the nutrients you need for a full hearty meal. I added peas to the recipes to get a bit more protein in there. And, you can add a bunch of other things, maybe a handful of kale, spinach, or cooked chickpeas. You can adjust to what you need or have available. 

Like many Indian dishes, the magic happens in the seasoning. This is not the exception. To make a delicious aloo gobi and really make the potatoes and cauliflower super flavourful we will need bay leaves, garam masala, ground coriander, cumin, and a bit of turmeric. 

As you can see, these are all ingredients we normally use here at vegan.io. We also need coconut milk and soy sauce too, in which we'll simmer the veggies with all the seasoning I mentioned before.

I allow this to simmer for at least 15 minutes. This will help us bring out all the flavours. I just make sure I don't overdo it so I don't end up with overcooked soggy veggies. The potatoes will start breaking and the cauliflower can become too soft. No one likes that!

We can get beautifully cooked veggies by checking on a couple of things. First, while simmering everything check the veggies ever so often to make sure you're still on track. Take them off the stove as soon as they are cooked to your liking. Also, since we are sautéing the veggies before simmering, only do this for a few minutes until they are golden brown, and not fully cooked. 

This little adjustments will help heaps. Also, since we are after a plate loaded with taste here's another little trick I learned a while ago. Before adding any liquids to the mix, make sure you roast your spices for a couple of minutes. This all brings the flavours and aromas out and will really make a difference in the overall taste of this dish. 

I like serving this delicious aloo gobi with a few pieces of warm naan bread. I don't put much on the table because I will eat it all. Maybe just enough to clean the leftover sauce off the plate, you won't want to leave any behind!