Aloo Gobi
Tender, spiced potato chunks and cauliflower florets lathered in an onion and tomato masala. This popular vegetarian curry is the perfect side for any Indian buffet. A classic Indian dish made in one pot that is super simple and comforting.
Ingredients
- 300 g Cauliflower
- 3 Potatoes
- 100 ml Oil
- 2 Onion
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 2 tsp Turmeric Powder
- 1 tbsp Cumin Seeds
- 50 ml Water
Instructions
- Heat the oil in large pan on medium heat until hot
- Add the cumin seeds and sauté for 1 minute until fragrant
- Finely dice the onions and add the pan and cook for 3-4 minutes until golden brown and softened
- Add the chopped tomatoes and cook for a further 5 minutes until tomatoes are soft
- Add the chilli powder, garam masala, salt and turmeric powder then cook the spices for 3-4 minutes, adding the water to ensure that the spices do not burn
- As the spices cook chop the cauliflower into small florets then add the cauliflower pieces and cook for 5-10 minutes
- As the cauliflower cooks chop the potatoes into bite-sized chunks similar to the size of the cauliflower florets then add into the pan and cook for 15-20 minutes until cauliflower and potatoes are soft and cooked through
- Serve immediately and enjoy with garlic or plain naan bread!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 246kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 419mgPotassium: 736mgFiber: 4gSugar: 3gVitamin A: 455IUVitamin C: 51mgCalcium: 40mgIron: 2mg
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