Roasted Aloo Gobhi salad

Is there any rule that Aloo Gobhi (a.k.a. potato cauliflower) has to be served only with rotis? Isn’t that carbs paired with more carbs? But, once in a while, everyone gets a well-justified craving to eat potatoes. How do we scratch that itch without doubling on carbs? Instead of making an aloo gobhi sabzi, make this roasted aloo gobhi salad instead.

This vegan salad has roasted potatoes, roasted cauliflower, salted edamame and a zesty (oil-free) lemon parsley dressing. I hate recipes with long, fancy names. So, instead visualize it like an Aloo Gobhi chaat with a hara chutney topping.

Step by Step Photos

In a large saucepan, bring water to boil with 1-2 tsp of salt. Don’t worry, the same salted hot water will be used for preparing 1) Cauliflower 2) Potatoes and 3) Edamame in this recipe. So, it is not going to go to waste.

Start by blanching the cauliflower florets for 3-4 minutes in salted, boiling water.

To the blanched cauliflower florets, add olive oil, a little salt and toss.

Place these in an air fryer or oven for 400°F for 10 minutes or slightly more till you achieve satisfactory browning on all sides, stirring once or twice in-between.

You could do straight-up oven baking; but a) It sucks up more oil and b) It dries out (especially in the stalk area) and becomes chewy.

These florets come out nicely browned on the outside and well flavored on the inside.

Time to add frozen edamame to the salted, boiling water and cook for four minutes.

Drain and set aside next.

Cauliflower and edamame ready…Now on to potatoes!

Leave potatoes (cut in large bite-size chunks) in the boiling water for about seven minutes until a knife can go through it.

Add olive oil, salt on the potatoes and toss. Time to roast these par boiled potatoes.

Place them in the air fryer/oven 400° about 10 to 15 minutes stirring ones in between.

The veggies are ready!! Time to make a creamy vegan dressing… Blend parsley, dates, lemon juice, cashew nuts, salt, pepper and water in a blender.

Obviously, the parsley can be substituted with coriander leaves and/or mint. I used parsley, because I had it in my refrigerator and also to make it appealing to non-Indian audience as well.

I love the fact the this dressing is creamy despite being oil-free, due to the cashews.

Time to assemble the salad ingredients in the bowl. Add chopped lettuce, onions, tomatoes for crunch.

• 

• 

• 

• 

• 

Yumm!!

Recipe

Conclusion

I hope you liked this Aloo Gobhi Salad recipe. If you do not have an air fryer or oven at your home, it is not a problem. You can make this exact same recipe with a kadai in your home just like you would make an aloo gobhi subzi.

The only difference is that you would dial down the spices to pretty much oil and salt and then drench it with the hara chutney.

You can’t eat stand-alone potatoes with a ton of hari mirch (green chilies) without some rice or roti in your plate to balance the heat. So, avoid the heat in salads and focus heavily on making your vegetables delicious, focusing especially on the texture.

Special Note for my readers from me: “Hi there!! I know a lot of my readers would prefer reading informational articles on oats, ragi, rice etc instead of posting recipes. I understand your sentiment. But from my side, I have 2 main reasons why I post recipes:

1) Research takes time, and I can’t have dead space in my blog while I go about researching ingredients.

2) I try to make my recipes with a little twist, that inspires ideas to make healthier meals.

I just wanted to clarify this for my loyal readers/subscribers. I truly appreciate your readership, your emails, your comments. Keep them coming and I hope this blog continues to be useful in your health journey in the future as well.”

Pinterest Link

Get the video link here: