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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Aloo Gobhi
from Fifie Mendonca

  • Cauliflower 1
  • Potatoes 4
  • Oil 1/4 cup
  • Cumin seeds 1 tsp.
  • Ginger 1 in. stick
  • Garlic 3 cloves
  • Turmeric 3/4 tsp.
  • Red Chili Powder 1 tsp.
  • Tomatoes 3
  • Garam Masala 1 tsp.
  • Coriander powder 2 tsp.
Cut cauliflower into flowerets. Cube potatoes.

Heat oil and saute cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Bhoona*, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes.

Add cauliflower and high heat for about a minutes.

Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.