Aloo Gobi
Author: 3GEfD80En4U
Aloo Gobi is a delightful combination of spicy cauliflower and potato. It makes a great main course or a contrasting side-dish. It’s a dry curry, so best eaten with roti.
  • 1 cauliflower (about 500 g/1 lb)
  • 500 g (1 lb) of potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 tomato, finely chopped
  • 100 g (3½ oz) peas
  • 2 green chillis, finely sliced
  • 1 tsp garlic & ginger paste
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric
  • 3 tsp ghee or vegetable oil
  1. Heat the ghee in a pan and on a medium-low heat stir-fry the garlic & ginger paste and the chillis for one minute.
  2. Add in the onion and stir-fry until the onion start to brown.
  3. Add in the spices and mix well. Add the tomatoes and the peas and cook for 5 minutes.
  4. Add the cauliflower and potatoes and sauté for 5 minutes.
  5. Pour in 100 ml of water, cover the pan and simmer for 15 minutes or until the vegetables are just tender.
Calories: 191 Fat: 4.2 Sugar: 6.8 Fiber: 7.2 Protein: 6.7 Cholesterol: 0.0
Titli's Tips
Don’t cut the cauliflower or potato too small – I think this works better with the veggies slightly chunky. Try not to overcook the vegetables, they should still have a firmness about them.
Recipe by Titli's Busy Kitchen at