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.
Amount Per Serving % Daily Value
Calories 191 9%
Calories from Fat 37
Total Fat 4.2g 6%
Saturated Fat 0.7g 3%
Unsaturated Fat 3.1g
Total Carbohydrate 35.0g 11%
Dietary Fibre 7.2g 28%
Protein 6.7g 13%
Cholesterol 0.0mgs 0%Percent Daily Values based on a 2,000 calorie diet.
- 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
- Heat the ghee in a pan and on a medium-low heat stir-fry the garlic & ginger paste and the chillis for one minute.
- Add in the onion and stir-fry until the onion start to brown.
- Add in the spices and mix well. Add the tomatoes and the peas and cook for 5 minutes.
- Add the cauliflower and potatoes and sauté for 5 minutes.
- Pour in 100 ml of water, cover the pan and simmer for 15 minutes or until the vegetables are just tender.
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.