I love Aloo Gobi, it’s so easy to make. The ingredients are minimal and there’s nothing hard to find, and it contains two of my favourite ingredients. I adore cauliflower in vegan cooking because it absorbs every flavour so well, and we all know that I think potatoes are possibly the best food on earth.
Suggested Recipe: 5-a-day Curry
This recipe is fairly traditional, it’s naturally vegan, so no amendments and adaptations have had to be made to make this dish accessible and allergy friendly. The only thing I will say is that the traditional is heavy on the coriander, which I know is a marmite ingredient, so I left the fresh coriander as an optional ingredient. Personally, I’m sorry to any traditionists, I skipped it, and have no regrets. But the appropriate quantity is there for anyone who doesn’t have an issue with it.
Serve alone, with rice or any Indian bread. If you’re looking for a vegan and gluten free option (and you’re in the UK), in my humble opinion, the Sainsbury’s free from naan breads are the best GF option.
Nutritional Information
Each serving of this recipe contains 14g of fibre and 12g of protein. You’ll also get 4.5mg of iron, 15% of the RDA of calcium and half of your daily potassium per serving.
This dish is also extremely vitamin dense, each serving provides 70% of the recommended daily amount of vitamin K, over 100% of your daily vitamin C, half of your daily folate and two thirds of your daily B6.
As well as the above, each serving also provides 20-25% of the RDA of each of the following:
- B1
- B3
- B5
- Vitamin A
How to store and does it keep?
You can store this dish in an airtight container in the fridge for 4-5 days. To reheat, either microwave for roughly 4 minutes, or reheat in a pan on low heat for 10 minutes to gently warm through, adding a few splashes of water as you go.
Aloo Gobi Recipe
Popular Indian dish with cauliflower and potato, perfect quick & healthy dish. Naturally vegan and gluten free.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Aloo Gobi Recipe
Ingredients
- 2 potatoes medium sliced or cubed
- 1 cauliflower medium cut into small florets
- 1 onion medium chopped
- 2 to matoes medium chopped
- ½ tsp cumin seeds or dried cumin
- 1 ½ tsp ginger-garlic paste
- 1 tsp turmeric powder
- ½ tsp red chili powder or to taste
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 2 tsp oil
- 2 tbsp chopped coriander
- salt to taste
Instructions
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Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
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Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
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Drain on some kitchen roll and set aside.
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In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle. Add the onions and cook for 2 minutes until translucent.
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Then add the ginger-garlic paste and cook for another 2 minutes or until the raw smell goes away.
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Add the chopped tomatoes and cook for 2 minutes till they are little soft.
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Add turmeric powder, red chilli powder, and coriander powder.
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Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
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Add chopped coriander leaves (If using) and give a good mix.
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Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
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Add salt and cover the pan and cook more additional 6-7 minutes on low heat or until the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veg.
Serve and enjoy!
What would you opt to serve your Aloo Gobi with?
Until tomorrow,
Sophie
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