Recipes By Cuisine

Aloo Gobi
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.
Nutrition Facts
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%
Sugars 6.8g
Protein 6.7g 13%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.
  Serves:  4       Print   FavoriteLoading Add to My Favourites

Ingredients
  • 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

Instructions
  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.

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.