We've rarely gone out for Indian food without including aloo gobi among our selections. It's a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.
Ingredients
6 Servings
Step 1
1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Step 2
2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Step 3
3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
Step 4
4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
Nutrition Per Serving
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Reviews (16)
Back to TopMy husband thought this was a terrific dish - our guests ate it too! He wants it again!
amhey2319
Portola Valley, CA
10/20/2017
I doubled the spices too & it turned out both fairly bland & mildly bitter.
Anonymous
Westford, MA
2/12/2016
我跟着公司其他评论者的建议rease the vegetable cooking time and double the spices, and this still turned out very bland and unsatisfying. Not good at all.
katedw203
Seattle, WA
10/19/2014
Simple, delicious and comes together quickly. Kick it up a notch with sriracha or sambal.
joshtv53
Saint Louis, MO
3/3/2014
Good recipe concept. After following the directions, potatoes and cauliflower were still not close to cooked. I added more water and used reviewer advice to double the spices. It was good flavor and after another 15-20 minutes of simmering, it was great. I would have doubled the liquid measurement to 2 cups and substituted vegetable broth instead. Serve it over brown rice. Goes farther!
burnsdi
Pittsburgh, PA
1/22/2014
Good recipe. I'm an inexperienced cook, and it basically worked. I followed all the directions in order (not the alternate approaches in the comments). I think that all the cook times listed are maybe too short to get the potatoes to cook through and the cauliflower not to be too hard. Once it was all simmering, I tasted it and decided to follow the other comments to pretty much double the spices. Added salt, too. Added more water along the way, too, to help the potatoes and cauliflower cook. It turned out pretty darn good.
Anonymous
Bozeman, MT
3/18/2013
Delicious! My 13 year old son had two heaping plates and couldn't believe it was Vegan. I did add a little more water before adding the tomatoes and green peas, but otherwise followed this recipe completely. Served it with some mango chutney. Yummy. I will definitely be making this again.
MStewart68
British Columbia
9/20/2012
I changed up the order and cooking method of come of the ingredients to save time. I start by sauteing the tofu in oil, to get the cubes cripsy on all sides. While this is working I steam the cauliflower and boil the (red, cubed) potatoes. Then I add the garlic, onion, ginger, and seasonings to the tofu until all are cooked. The tomatoes are added next for 3 minutes, the peas for one minute, then the (still hot) cauliflower and potatoes are added. I needed to move the entire mix to a large mixing bowl in order to complete the seasoning. Don't pay any attention to the amounts for the salt, curry, additional spice, etc...just season to your taste.
AppetitesPersonalChef
Chicago, IL
8/21/2012
As noted by another reviewer, a previous review skewed the ratings on this recipe by posting the same negative review 4 + times. I would give this 3 1/2 forks -- but I made it 4 to make up for that. I thought it was very good, and quite hearty/satisfying for a vegan recipe. I made very few changes, only added a generous dash of cayenne pepper for spice. I also kept the lid on the simmering cauliflower a bit longer than specified so it would cook more fully. I might try roasting the cauliflower in the oven next time and adding it back to the pan at the very end, for a more caramelized flavor. Really enjoyed this and it made a generous amount, fed two hungry adults for 2 nights.
Anonymous
Washington, DC
4/10/2012
Bake cauliflower early. Add red pepper flakes.
ERCantor
4/9/2012
Very bland. The veggies need to be salted right from the beginning. Double all the seasonings and add a few tablespoons of chili paste and some lemon. Also, curry needs a good 40min of simmering for the cauliflower to soften and the flavors to permeate. You can tell this dish was never tested by an Indian.
Anonymous
4/8/2012
Enjoyed this tremendously. Added more than 1 cup of water to create extra sauce. Needed more salt than I thought. Next time I'll try salting potatoes up front. Also felt it needed more kick than just the curry powder so I added cayenne. Overall, I plan to make this again soon.
Anonymous
Houston, TX
2/20/2012
This recipe gets a bad rap from a single disgruntled reviewer, whose review appears three times. : ( The recipe is fine; I happen to like spicy, so I ignored all the measurements and threw in some hot peppers to boot. I also pre-roasted the cauliflower and tofu, and added them in towards the end. Also, in what universe do frozen peas take 10 minutes to cooK?! Give'm three at the max. :)
margaretweigel
West Medford
2/4/2012
The flavor was more mild than I expected even after increasing the spices, still a nice flavor but not as intense or spicy. All the vegetables came out nicely. I would make this again but alter the spices some more.
Anonymous
cincinnati, ohio
2/4/2012
I made this for friends and they took seconds, which is a good sign of a successful dish! After reading the other review, I did pre-sauté the cauliflower to make sure it cooked thoroughly. The spices were mild but pleasant, next time I'll tweak to make it hotter. I think tastes for curry vary widely, so you should expect to make adjustments.
WVillageKitty
NYC
1/9/2012
