Does anyone else really miss takeout? This vegan aloo gobi will help soothe your pain.
While nothing beats a freshly homemade meal, the ease and convenience of ordering a meal to be picked up or delivered to your house is such a luxury that most of us who have worked hard to regain our health leave behind.
While I can’t prepare healing food for you or deliver it to you hot and ready to eat myself (I would if I could!), I can try to make your healing home-cooked options a little tastier and easier for you to prepare with delicious recipes.
Aloo gobi was one of my go-to dishes whenever I indulged in a takeout meal. Even before I had stopped eating meat and dairy, this was a go-to favorite of mine. Something about this dish’s flavors, spices, and textures is so satisfying.
Here’s my homemade version with a super secret insider tip for cooking Indian and Pakistani recipes (hint: you have to toast your cumin).
Pair this delicious meal with my homemade Gluten-Free Flatbread, and you’ll forget what takeout used to taste like. These homemade healing options are far more nourishing to the body, heart, and soul, and the effort is so worth it!
To your health and happiness,
Muneeza
Vegan Aloo Gobi
Equipment
- 1 Vegetable Steamer
- 1 Large Ceramic Sautee Pan I like DaTerra ceramic nonstick pans the best
- 1 Spice Blender Or cup blender, Vitamix, clean coffee grinder
Ingredients
- 4 cups Steamed potatoes
- 2 cups Cauliflower florets
- 2 whole Yellow onions, peeled and chopped
- 2 whole Vine-ripened tomatoes, diced
- 1.5 tbsp Muneeza's garlic sauce
- 1.5 tbps Muneeza's ginger sauce
- 1 tsp Toatsed cumin powder
- 1 tbps Fenugreek leaves
- 1 tsp Cayenne pepper or to taste
- 1 tsp Coriander powder
- 1 tsp Garam masala
- ¼ tsp Turmeric powder
- 1 whole Green chile (jalapeno or Serrano), slit from stem to bottom
- 1 cup Cilantro, finely chopped
- 1 whole Lemon, juiced
- 1 cup Filtered water for sauteeing
- 1 pinch Sea salt, to taste
Instructions
- Steam the potatoes for 20-30 minutes until cooked and soft throughout.
- Dry roast the cumin seeds in a dry sauté pan until they become fragrant. Be sure to remove them from the heat before they burn, which can happen quickly on medium heat.
- Use a dry cup blender, Vitamix, spice grinder, or coffee grinder to grind the toasted cumin seeds into a fine powder. ** This toasted spice is like gold for flavor in all my Pakistani recipes. I often make this in larger batches, with 1 - 2 cups of cumin seeds. This will last me about a month of cooking! **
- Place the cumin powder in the pan, add garlic and ginger paste, chopped onion, and a little water for sautéing, and sautee until the onions soften.
- Add the cayenne, turmeric, cumin, garam masala, and coriander powder. Stir well. This part is often made with oil, but since we are cooking oil-free, we use extra spices to concentrate the flavor.
- Add the cauliflower florets and the green chili. Sauteé for 5-6 minutes or until they soften. The cauliflower will soon release its water, so it’s important not to overcook it. You want it soft yet crunchy, which is why we don’t steam the cauliflower for this recipe.
- Add the steamed potatoes and mix well in the sautee pan for 1-2 minutes. Add water to prevent sticking, if needed.
- Add the tomatoes and fenugreek leaves. Sauté until the tomatoes release all their juices.
- Finish the recipe with lemon juice and top with fresh cilantro. Serve with cauliflower rice or Gluten-Free Flatbread and enjoy!
