Saucepan@saucepan · Shared this recipeFollowIndian · dinnerVegan Restaurant Style Aloo GobiA vegan Indian main course of baked potatoes and cauliflower in a spiced tomato-onion sauce, inspired by restaurant-style aloo gobi.total55 minprep20 mincook35 minservings4Original recipe on veganricha.comKeep this recipeAdd a copy of Vegan Restaurant Style Aloo Gobi to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 small head cauliflower, or 2 heaping cups of chopped florets2 medium potatoes, - about 2 cups cubed1 tsp oil1 tsp lime/lemon juice0.75 tsp turmeric1 tsp ground cumin1 tsp ground coriander0.333 tsp cayenne or paprika, , use paprika for less heat0.5 tsp garam masala2 tsp minced ginger2 tsp minced garlic0.5 tsp salt2 tsp oil1 tsp ground coriander0.5 tsp ground cumin, or 1/4 tsp cumin seeds0.5 tsp garam masala0.25 tsp cayenne or Indian red chili powder2 tsp minced ginger2 tsp minced garlic0.5 hot green chili, finely chopped, such as serrano, Thai or use mild chilies for less heat0.75 cup thinly sliced onion2 Medium tomatoes, pureed0.25 /2 tsp salt0.5 tsp dried fenugreek leaves, , optionalLime juice and cilantro, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 400℉ (205 c).2Step 2: In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well.3Step 3: Add 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.4Step 4: Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.5Step 5: Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness.6Step 6: 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.7Step 7: Cook for a few seconds and then add in chili and onion, cook until the onion is golden.8Step 8: Add in pureed tomato and salt and mix well.9Step 9: 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.10Step 10: If the sauce is too thick, add in a few Tbsp of water then mix well and cover. Cook for 2-3 minutes and switch off heat.11Step 11: Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.12Step 12: Garnish with cilantro and lime juice before serving. Store refrigerated for up to 3 days.getsaucepan.com/r/3664bdd4-8c06-4ba2-b3ab-1f7939e6d255 · Original: https://www.veganricha.com/restaurant-style-aloo-gobi/
