How long does Light Aloo Gobi keep in the fridge?

Light Aloo Gobi keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Light Aloo Gobi ahead of time?

Yes. Light Aloo Gobi is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Light Aloo Gobi?

Classic pairings include roti, dal-chawal. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganMain Medium

Light Aloo Gobi

Name: Light Aloo Gobi
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 head cauliflower, florets; 4 medium potatoes, cubed; 2 tomatoes, chopped; 1 onion, finely chopped; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1 tsp Kashmiri chilli powder; 1 tsp coriander powder; 1 tsp amchur; 0.5 tsp turmeric; 1 tsp garam masala; 2 tbsp mustard oil; 0.25 cup coriander, chopped; 1 tsp salt

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Pan-toss

Time: 35 min
Serves: 4
Calories: 260 kcal
Protein: 8 g

0:00 / 1:26

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Method

1Heat mustard oil to smoking, cool slightly, crackle cumin.
2Add onion, ginger-garlic; cook 6 minutes till just golden.
3Stir in turmeric, chilli powder, coriander powder, salt and tomatoes; cook till oil separates.
4Add potato cubes first, toss 4 minutes, then cauliflower; toss to coat.
5Cover and cook 18 minutes, stirring once, till veg is tender but not mushy.
6Finish with amchur, garam masala and coriander; serve hot with rotis.

About this recipe

Already vegan; this is the lean weeknight version, not deep-fried.

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