Aloo Gobi with Coconut Aminos Glaze

Aloo Gobi with Coconut Aminos Glaze

Classic North Indian aloo gobi meets a rich, umami-packed Coconut Aminos twist! A comforting dry curry that’s wholesome, spiced, and slightly caramelized.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Cauliflower (gobi) – 2 cups (cut into florets)
  • Potato (aloo) – 1 large (peeled & cubed)
  • Onion – 1 small (chopped)
  • Tomato – 1 (chopped)
  • Garlic – 3 cloves (minced)
  • Coconut Aminos Glaze – 2 tbsp
  • Turmeric – ½ tsp
  • Red chili powder – ½ tsp (optional)
  • Cumin seeds – ½ tsp
  • Garam masala – ½ tsp
  • Oil – 1½ tbsp
  • Salt – to taste
  • Fresh coriander – for garnish

Instructions

  • Prep Veggies,Boil or steam potatoes and cauliflower until 70% cooked. Drain and keep aside.

  • Cook Base,Heat oil in a pan,Add cumin seeds, let them splutter,Add onion and sauté until soft,Add garlic and cook for 30 seconds,Stir in turmeric, chili powder, and tomatoes. Cook until tomatoes soften.

  • Add Veggies & Glaze,Add boiled potatoes and cauliflower. Mix gently,Add Coconut Aminos Glaze, stir well to coat the veggies,Sprinkle garam masala and adjust salt.

  • Finish Cooking,Cover and cook for 5–7 minutes on low flame until veggies are fully cooked and coated in glaze,Stir occasionally to prevent sticking.