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Aloo Gobi Burgers with Mango Sauce

Aloo Gobi Burgers with Mango Sauce

Serves: 8

Category: Burgers, Pizza, Wraps and Chips
Author: Stephanie Jenkins

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Rated by: 26 members

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This burger recipe is a creative twist on a traditional Indian dish consisting of spiced cauliflower and potatoes.

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2-3 whole baked potatoes, peeled and chilled (1 cup diced)
1/2 cup raw cashews
1 small onion, chopped
1 tbs minced fresh ginger (about 1 inch thick piece)
2 cloves garlic, minced
2 tablespoons apple juice or water
1 tablespoon mild curry powder
1/2 teaspoon cardamom
1/2 teaspoon turmeric
1 teaspoon coriander
1 1/2 cups cooked chick peas or 1 (15 ounce) can low sodium or no-salt-added chick peas, drained
3 tablespoons no-salt-added tomato paste
2 teaspoons Dr. Fuhrman's Vegizest or other no-salt seasoning blend, adjusted to taste
1/8 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, chopped
1 1/2 cups cauliflower florets, chopped


Bake 2 large or 3 medium sized potatoes at 350 degrees for about an hour, or until potatoes are tender, but still firm. Refrigerate overnight.

In food processor or coffee grinder, chop cashews into flour. Set aside.

Saute chopped onion, garlic, and minced ginger on medium heat in apple juice. Add water as necessary to prevent burning. When onion is tender, add curry powder, cardamom, turmeric, and coriander. Saute one more minute, stirring constantly.

In food processor, combine chickpeas, onion and spice mixture, tomato paste, Vegizest, black pepper, and parsley. Process until smooth. Add cashew meal and process again, until combined evenly. Transfer bean mixture to a large bowl and set aside.

Microwave or steam chopped cauliflower until soft but still firm. Add to bean mixture.

Peel cold baked potatoes and chop into small squares. Add to bean mixture.

Make sure potatoes and cauliflower are distributed evenly throughout bean mixture. Form mixture into eight burgers, using about a half cup for each patty.

Place patties, reshaping as necessary, on a non-stick cookie sheet. These burgers stick easily, so use a lightly oiled pan if you do not have a non-stick one.

Bake at 350 degrees for 30 minutes. Flip burgers, reshaping with hands to fill in cracks, and bake for another 15-20 minutes. Allow burgers to rest 10 minutes before serving.

Serve with Cilantro Mango Sauce .

Variations: Replace potato with more cauliflower or use broccoli instead of cauliflower.

Cilantro Mango Sauce:

1 cup fresh, ripe mango, chunked
1/2 teaspoon fresh ginger, minced
1/2 teaspoon garlic, minced
1/2 teaspoon garam masala
2 tablespoons fresh cilantro, chopped

Combine all ingredients in blender until smooth. Serve chilled.

Calories 167; Protein 6 g; Carbohydrates 27 g; Total Fat 4.9 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 21 mg; Fiber 3.9 g; Beta-Carotene 112 ug; Vitamin C 21 mg; Calcium 47 mg; Iron 2.5 mg; Folate 76 ug; Magnesium 64 mg; Zinc 1.3 mg; Selenium 3.9 ug

Comments (24):



08/01/2006 12:14 PM

Rated this recipe: (no rating)

Recipe correction: I accidentally listed the cashews twice. This recipe uses only 1/2 cup cashews. Steph


08/22/2006 02:29 PM

Rated this recipe: (no rating)

I haven't made this one yet but it sounds great. I might add some brown lentils for taste and color - will report on how it all works out. Great job Stephanie!


05/06/2007 08:06 PM

Rated this recipe:

I love the flavors of aloo gobi. This recipe is a treasure! Truly tasty and wonderful on a bed of watercress and lettuce. Thanks!


11/22/2007 07:33 PM

Rated this recipe:

I didn't have potato or cauliflower so I used sweet potato instead of white potato and broccoli instead of cauliflower. This recipe is a definite keeper. My husband and I loved it.

update; I generally make it now with just cauliflower. I tend to use about a head and a half of cauliflower and no potato. my kids love these hot or cold.
This comment was last edited on 09/28/2008 08:35 AM


02/23/2008 09:33 AM

Rated this recipe:

These burgers are delicious. We ate them on a bed of spinach, which was a very nice way of doing it. They were sweet -- I used sweet potatoes instead of regular. I think next time I'll try regular potatoes for the "savory" version. :)


07/16/2008 09:33 PM

Rated this recipe:

Excellent. My husband's favorite dish I have cooked on ETL so far.


01/10/2009 04:53 PM

Rated this recipe:

This is an absolutely stellar recipe and one worthy of company. Kudos to its creator!

Monica & Ryan

02/17/2009 07:35 AM

Rated this recipe:

I made these for dinner last night and they were great! I will be making these often. I only used one potato and used extra cauliflower to make up the difference. I also forgot to add the parsley. I baked it on parchment paper so that I wouldn't need to use any oil spray. I served it on a bed of chopped romaine with the mango sauce drizzled on top. I agree with Cavan, this is worthy of company. I think that next time I may make balls instead of burgers -- about the size of fallafal. -Monica
This comment was last edited on 04/05/2009 04:06 PM


11/06/2010 10:18 PM

Rated this recipe:

These were delicious made with 1/2 T. curry instead of 1T curry and no Vegizest. I baked 2 potatoes in advance, but ended up using only around 2/3 of one because that is all it took to end up with 1 cup diced. BTW, The paste that is blended before the addition of the potato and the cauliflower was tough on my Kitchenaid blender, and eventually I figured out that I needed to blend it in two batches to get the job done. But it probably blends a lot faster and easier in a Vita-Mix.


11/06/2010 10:22 PM

Rated this recipe:

Also, since I didn't want to bother making apple juice, I used some unsweetened apple sauce for the garlic, ginger, and onion, and it was such a treat to discover that none of them burned when "sauteed" in this way!


03/28/2011 08:11 AM

Rated this recipe:

Delicious! Labour intensive, but very yummy!


05/22/2011 08:46 AM

Rated this recipe:

Yeah, this one's a winner. Served it on a bed of lettuce and rocket. Asparagus on the side with a creamy, horseradish sauce. Got rave reviews. Thanks Steph.


07/05/2011 04:31 AM

Rated this recipe: (no rating)

After reading these great reviews, I was really excited to make this recipe. My friend and I have a food blog ( using recipes from this site, and every week we make something that is ETL friendly. Unfortunately we were both disappointed in the way the burgers turned out. The consistency was great, but we weren't crazy about the flavor and both said we wouldn't make them again, which is strange because I love indian and curry spices. However the next day at a BBQ, we had a few extra, put them on the grill for a bit and our friends liked them. The garam masala in the mango sauce seemed really overpowering.

If you want to see pictures of this, please check it out. One of our biggest challenges when cooking these recipes is that there are often no photos to walk you through.
This comment was last edited on 07/05/2011 04:38 AM


07/08/2011 01:55 PM

Rated this recipe:

I made this recipe last night, it's a new favorite now, love indian food. I cut the recipe down to 2 servings, I can't find any no-sodium tomato paste, so I used a couple of tablespoons of raw tomato-vegtable sauce I made a couple of days ago. I left out the cardamom, since I didn't have any and also replaced the vegizest with Bragg's Organic Sprinkle. Instead of burger shapes... formed them into "croquettes", baked them about 30 minutes, and served it plated on top of the mango sauce- with the Summer corn and tomato saute and some casaba melon. Nice combination. Making croquettes with a big batch would make a nice appetizer. I loved it, I can tell I'll be making it again and again!
This comment was last edited on 07/08/2011 02:03 PM


07/10/2011 02:13 PM

Rated this recipe:

This was so great, that since I had some of the ingredients left over, and extra mango sauce, I used the same Aloo Gobi burger mixture the next night to "stuff" a grilled portebello mushroom. I cooked the burger in a 4 inch diameter lump ( I didn't worry about the burger shape) on a cookie sheet lined with parchment in the oven for 30 minutes. (if you had leftover "burgers" then you would just re-heat for 10 min in the oven) Separately, I prepared the portebello by removing the stem (which could be mixed into the "stuffing" or saved for a soup for another day)- then scraped the brown "fins" from the underside of the mushroom cap. Lightly spritzed the portebello with olive oil, inside and out. Placed it on the grill (cap side up) for 5 -6 minutes, then flipped it cap side down for another 6-7 min. Took the "stuffing" out of the oven and served it on top of the portebello. It was very good, very filling.


09/10/2011 05:00 PM

Rated this recipe:

I made these last night and they were wonderful. I did modify the recipe in that my family is not fond of all the indian type spices and so I just left them out. The taste was still great and my family loved them. I think they were a little time conusming to make but it was worth the effort. The left overs were equally as good heated through the next day. I will defintely make them again.


09/01/2012 03:26 AM

Rated this recipe: (no rating)

I loved this recipe. It's the first one I have made since joining. Didn't have chick peas so I used white kidney beans.
And I served it with diced watermelon. Everyone loved it.


09/01/2012 03:31 AM

Rated this recipe: (no rating)

I loved this recipe. It's the first one I have made since joining. Didn't have chick peas so I used white kidney beans.
And I served it with diced watermelon. Everyone loved it.


09/04/2012 08:33 PM

Rated this recipe:

It is rare that the whole family loves dinner but this was a winner. My husband said that it belongs in the delicious category and my 2 and 4 year olds ate every bit!


06/12/2013 10:02 PM

Rated this recipe:

This is my son's favorite burger of all. I just use cauliflower, no potato, although want to try sweet potato sometime!


07/16/2013 10:21 PM

Rated this recipe:

I like these a lot, and so did/does my partner, but they were quite a bit of work I thought...and the post-meal clean-up is daunting! I would make them again but maybe try to figure out how to simplify along the way...and I'm not loving the sauce so much, so I might eliminate that and just have dollops of yogurt (not ETL, I know, but neither is binging on aloo-gobi burgers with white potato!). I like the idea of making them with sweet potato.


11/01/2014 03:44 PM

Rated this recipe:

I made it exactly according to the recipe but did not like the flavor, even though I love aloo gobi. A lot of work. My son, who is not ETL, did like it, but the rest of us did not.


02/17/2015 07:54 PM

Rated this recipe:

Delicious and fun to make. Instead of potatoes, we used 3/4 cup of rolled oats. Also used a leek instead of onion. No Vega zest either, (yuck). It stands fine on its own. The recipe order is awkward. Remember to start by preheat in your oven and starting heating the water for steaming the cauliflower. Then while the water is heating, prep the cauliflower and cut the leeks. Sautée the leeks next and while waiting, get the cauliflower in the steamer. Steam for about 8 minutes. Add the flavors to the sautée and drain the tender cauliflower. Then combine as directed for patties on the pan and place in that preheated oven. Then make the mango chutney. Clean the kitchen and set table and even eat your salad. Then while the burgers are resting, finish the salad and answer the phone. Then it's time to chow down....
This comment was last edited on 02/18/2015 12:56 PM


03/09/2017 08:48 PM

Rated this recipe: (no rating)

Looks like this recipe makes quite a few burgers. Has anyone tried to freeze them? Results? Do you freeze before or after cooking? Thank you.