Dry-Spiced Aloo Gobi with Cumin and Tomato
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Potatoes and cauliflower are browned separately, then steamed in an onion, ginger, garlic and tomato masala and finished with garam masala, lemon and coriander.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Brown the potatoes. Fry the potatoes in 3 tbsp oil over medium heat 8-10 minutes until golden in spots. Lift out.
- 2
Brown the cauliflower. Add the remaining oil and the cauliflower and cook 5 minutes until browned in spots. Lift out.
- 3
Build the masala. Sizzle the cumin seeds, then cook the onion and chilli until golden. Add the garlic and ginger, then the ground spices.
- 4
Add tomatoes. Add the tomatoes and salt and cook 4-5 minutes to a thick paste.
- 5
Steam. Return the vegetables with 80 ml water, cover and cook on low 12-15 minutes until the potatoes are tender.
- 6
Finish. Uncover and cook 2 minutes on higher heat, then fold in the garam masala, lemon juice and coriander.
Storage
Cool quickly, cover and refrigerate within 2 hours. Eat within 3 days, reheated until piping hot (75 °C in the centre).
Equipment
- large deep frying pan or sauté pan with lid
- slotted spoon
- bowl
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 6.9 g |
| Carbohydrate | 37.8 g |
| of which sugars | 7.1 g |
| of which free sugars | 0.1 g |
| Fat | 14.6 g |
| of which saturates | 1.3 g |
| Fibre | 7.8 g |
| Salt | 1.6 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
