Yield: SERVES 4
This Aloo Gobi is an amazing Indian meal. An impressive vegetarian dish with potatoes and cauliflower tossed in flavor-packed Indian spices. It is a pretty simple dish with big flavors. Serve this with some plain basmati rice or Pilau Rice. Also, try drizzling over a mint yoghurt. It makes a whole lot of difference!
Ingredients
1 medium head of cauliflower, broken into small florets
400 grams (14 ounces) of potatoes (I like to use a waxy variety like Yukon Golds), peeled and cubed
1 onion, halved and sliced
½ tsp of amchoor (use a little lemon juice if you can’t get this)
2 cloves of garlic, crushed
2 tsp of ground cumin
2 tbsp of finely grated ginger
2 tsp of ground coriander
1 tsp of turmeric
½ tsp of garam masala
¼ c (60ml) or passata (or crushed tomatoes)
¼ c (60ml of water)
1 tbsp of tomato paste
1 tbsp of ghee (or another oil of choice)
½ tsp of red chili flakes
fresh coriander (cilantro), chopped (to serve)
salt and black pepper to season
How to make Aloo Gobi (Indian Spiced Potatoes and Cauliflower)
Step 1: In a large saucepan with water, place the potatoes. Bring the water to a boil, then turn the heat off. Now, add the cauliflower and cover the pan. Leave the pan with the lid on for about 10 minutes.
Step 2: Heat the ghee in a deep frying pan over medium-high heat. Then, add the onion and cook for a couple of minutes until the onion is lightly golden and softened. Next, add the ginger along with the garlic and spices. Cook for a few minutes more before adding in the potatoes and cauliflower. Toss to coat.
Step 3: Pour in the water and add the passata and tomato paste. Put the lid on and simmer for about 5 minutes pr until the potatoes are tender but not mushy. To taste, season with salt and pepper.
Step 4: Serve the Aloo Gobi garnished with some freshly chopped coriander. Enjoy!
Notes:
This is a great recipe that is dairy-free, vegetarian (vegan), gluten-free, Whole30, Slimming World, and Weight Watchers friendly:
Slimming World – 1.5 syns per serving
WW Green Smart Points – 4 per serving
WW Blue Smart Points – 4 per serving
WW Purple Smart Points – 2 per serving
Swap ghee with a vegan-friendly oil to make this vegan/dairy-free.
Nutrition Facts:
Yield: 4, Serving Size: 1 SERVING
Amount Per Serving: Calories 188, Total Fat 5g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 2g, Cholesterol 8mg, Sodium 189mg, Carbohydrates 34g, Fiber 7g, Sugar 6g, Protein 6g
Ingredients
- 1 medium head of cauliflower, broken into small florets
- 400 grams (14 ounces) of potatoes (I like to use a waxy variety like Yukon Golds), peeled and cubed
- 1 onion, halved and sliced
- ½ tsp of amchoor (use a little lemon juice if you can't get this)
- 2 cloves of garlic, crushed
- 2 tsp of ground cumin
- 2 tbsp of finely grated ginger
- 2 tsp of ground coriander
- 1 tsp of turmeric
- ½ tsp of garam masala
- ¼ c (60ml) or passata (or crushed tomatoes)
- ¼ c (60ml of water)
- 1 tbsp of tomato paste
- 1 tbsp of ghee (or another oil of choice)
- ½ tsp of red chili flakes
- fresh coriander (cilantro), chopped (to serve)
- salt and black pepper to season
Instructions
Step 1: In a large saucepan with water, place the potatoes. Bring the water to a boil, then turn the heat off. Now, add the cauliflower and cover the pan. Leave the pan with the lid on for about 10 minutes.
Step 2: Heat the ghee in a deep frying pan over medium-high heat. Then, add the onion and cook for a couple of minutes until the onion is lightly golden and softened. Next, add the ginger along with the garlic and spices. Cook for a few minutes more before adding in the potatoes and cauliflower. Toss to coat.
Step 3: Pour in the water and add the passata and tomato paste. Put the lid on and simmer for about 5 minutes pr until the potatoes are tender but not mushy. To taste, season with salt and pepper.
Step 4: Serve the Aloo Gobi garnished with some freshly chopped coriander. Enjoy!
Notes
This is a great recipe that is dairy-free, vegetarian (vegan), gluten-free, Whole30, Slimming World, and Weight Watchers friendly: Slimming World - 1.5 syns per serving WW Green Smart Points - 4 per serving WW Blue Smart Points - 4 per serving WW Purple Smart Points - 2 per serving Swap ghee with a vegan-friendly oil to make this vegan/dairy-free.
