Vegetarian Indian Recipes Cauliflower

Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and simply the best aloo gobi you will ever have!

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in different ways depending on what ingredients I have on hand, the aloo gobi recipe that I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic and yes spices!

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. Few tips can help prevent this:

Sticky Sesame Cauliflower Recipe

. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.

I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons.  If you follow the above tips, the texture should be perfect.

This recipe is vegan just like so many other Indian recipes. I had never heard the term “vegan” till about 2 years ago and now when I think about it, I literally grew up eating vegan all the time. India has countless vegetarian recipes that I grew up eating. We eat simple lentils, rice and veggies everyday and almost all of it is vegan. So enjoy this spicy potatoes and cauliflower vegan recipe from India and I hope you like it.

Vegan Biryani With Cauliflower

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Once the tomatoes are little soft, add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and let the masala cook for 2-3 minutes.

Add salt and cover the pan and cook for additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.

Instant Pot Gobi Masala

If you’ve tried this Aloo Gobi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Calories: 304 kcal , Carbohydrates: 52 g , Protein: 12 g , Fat: 7 g , Sodium: 122 mg , Potassium: 2111 mg , Fiber: 13 g , Sugar: 11 g , Vitamin A: 1125 IU , Vitamin C: 183.8 mg , Calcium: 152 mg , Iron: 9.1 mg

Your feedback is valuable! Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

Vegan Cauliflower Tikka Masala

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!This lip-smacking tangy Achari Gobhi is a quick and easy way to cook cauliflower with the most basic Indian spices on hand.

As a child, one of my most despised vegetables was the cauliflower. This was because the ONLY way my Mom ever cooked it was a traditional Aloo Gobhi – which I’m not at all fond of, even to this day. Had she even tried to serve it in any other way, say maybe this Achari Gobhi style, then I may have opened up to it much, much earlier. But alas!

I remember the first day after Hubby Dear and I got married. His family had made a nice welcome lunch for me. Being vegetarians, they cooked a variety of traditional North Indian vegetarian delicacies, and among all that was being served, there it was sitting right there mocking me. The dreaded Aloo Gobhi! Needless to say, the family quickly found out that would have to keep cauliflower away from me at all costs.

Indian Coconut Butter Cauliflower.

Fast forward to a couple of years later when I started working on my first cookbook, I realized that I had to make peace with this cruciferous vegetable if I wanted to provide my readers with a diverse collection of Indian home-cooked recipes. And that was when I started experimenting.

I’ve created a few successful Indian cauliflower recipes over the years, but this Achari Gobhi definitely tops the list. So much so, that it is quite often requested at my dinner parties by friends and family. It has also become a regular on my Diwali menu and goes extremely well served alongside piping hot puris and some cool refreshing Raita.

Our Canadian Thanksgiving is right around the corner and with the sudden drop in temperatures lately, this recipe for Achari Gobhi will be a treat for your vegan/vegetarian guests. Even if there are only meat-eaters at your table this year, serve this as a sie with your turkey, and I promise you won’t be disappointed!

Roasted Cauliflower And Chickpeas

*Panch Phoron is an Indian 5-spice mix made up of equal amounts of cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds. You can either ake your own and store it in a tight jar buy it ready-to-use in packs at any Indian grocery store. 

You can find the web story to this Achari Gobhi recipe here. To watch more of my other recipe web stories, click here.

Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram@

Spice Roasted Cauliflower Recipe