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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

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

  2. 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.

  3. 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.

  4. 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.