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This simple vegan aloo gobi masala is a delicious mildly-spiced north Indian dish made with potato and cauliflower, and can be served dry, or with a gravy.
This mild and creamy curry is another of the wonderful dishes that my friend, Usha, taught me to cook when we lived in Fort Kochi. It’s easily one of my favourite dishes, and is fantastic with rice, appam (rice hoppers), paratha, roti, naan.
All the carbs!
It’s equally delicious with or without a gravy… although if having dry (simply omit the coconut milk and cashew cream), I would advise having a wet dish with it, just to balance things out.
I know, I know, it’s such a hardship, having to have more than one delicious curry on the table!
Did you know that North Indian masala uses cumin seeds spluttered in oil, whereas south Indian masala uses black mustard seeds spluttered in oil? I didn’t until Usha told me.
She also said that green peppers work well in this dish too… but since I don’t like them at all, I’ll have to take her word for it.
Vegan Aloo Gobi Masala
Is…
- gluten-free
- soy-free
- dairy-free
- full of Vitamins (Vitamin A 13 %, Vitamin C 116 %, Calcium 5 %, Iron 11 % RDV)
- creamy
- mildly spicy
- simple to make
- comforting
- delicious
I hope you enjoy this as much as we do!
Have you ever made aloo gobi masala? What’s your favourite Indian food?
