“Dry Aloo Gobi is a filling dinner, great for a vegan meal prep. Filled with red potatoes, cauliflower and spicy goodness.”

Peace Fam!

I hope this blog post finds you well. Sometimes when I don’t take my lunch to work, which is almost always, I go out to eat at this Indian spot near my job. This spot is amazing. There is usually no one in there, which is a great sign for me. Living in Atlanta, I have noticed if the place is packed, the food probably is terrible. I do enjoy farm to table spots, and mom and pop places like this one. Indian food has great vegan options that are tasting and filling. One of my favs is Aloo Gobi. I finally had to learn the name, I would just point to it.

Aloo Gobi – Cauliflower and Potatoes

Just to be up front. This recipe is spicy. If you have not seen some of the spices in the recipe, I have some links below or head over to a local Indian grocery store. I live in a rather diverse neighbourhood, so there was one up the street.  The young lady at the store thought I was dying my hair, but I told her what I was making and she helped me find everything.


I am also finding ways to cut down on the trash I make for lunch as I am doing my best to go zero waste. I found this steel lunchbox on sale World Market, and decided to use this to pack everything up for my daily lunch. You can find a stainless steel lunchbox in that blue link.

I hope you like the recipe, and I hope I did this right. I found the original on Indian Healthy recipes where you can find a ton of vegan Indian recipes by region. I have found I love North Indian food the most so far. I have only made Indian food once before in Berlin. That took me ALL DAY. This is easier and saves a ton of time.

Print Recipe
Aloo Gobi Yum
Dry Aloo Gobi is a filling dinner, great for a vegan meal prep. Filled with red potatoes, cauliflower and spicy goodness.
  1. Clean and prep all veggies. Turn on stove and heat 3 cups of water. Place cauliflower in for 3 mins.
  2. Discard the water and rinse the caulflower in fresh water. Drain and set aside
  3. Add oil to pan and heat. When hot, add the cumin seeds.
  4. Add onions and green chiles. Sauted until golden. Fry evenly.
  5. Add ginger garlic paste. Saute for 2 mins
  6. Add potatoes and saute for about 3 mins. Cover and cook on low to medium heat until potatoes are about half cooked. Keep stirring and add up to 2 tablespoons of water, if needed.
  7. Add cauliflower and stiry fry for another 2 minutes.
  8. Add turmeric, salt, and red chili powder, Stir and coat the veggies
  9. Cover and cook until the potatoes and cauliflower are both soft and fully cooked. Can add more water if your vegatables are dry.
  10. Check if potatoes are completely cooked, keep stirring occassionaly to prevent burning. Sprinkle garam masala and kasuri methi. Add coriander leaves and cook for another 2 mins
  11. Service with rice.