Spring aloo gobi recipe
This traditional Indian-style aloo gobi is made with potatoes, cauliflower and the classic Indian flavours of cumin, coriander, turmeric and ginger. This wonderfully warming dish can be enjoyed as a lighter midweek meal.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 610 calories / serving
Ingredients
- 1/2 a large cauliflower, cut into florets
- 2 medium potatoes, unpeeled, chopped into 5cm (2in) cubes
- 4 tbsp vegetable oil
- 2 onions, peeled and chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric
- 3 garlic cloves, peeled and finely chopped
- 10g ginger, peeled and finely chopped
- 15 cherry tomatoes, halved
- 80g (3oz) spinach
- handful peas (fresh or frozen)
- 4 naan bread, to serve
For the pickle
- 1 lemon, juiced
- 2 tbsp honey or sugar
- 100g radishes
- 1 tbsp chopped mint
Each serving contains
- Energy
- 2565kJ 610.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 94.0gProtein 15.0gFibre 8.7g
Method
- Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoesin a separate pan for 7 minutes. Drain and let them cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp vegetable oil into a large baking tray and heat it in the oven. Add the potatoes and roast them for 10 minutes. Then add the cauliflower and roast for another 5 minutes.
- Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onionsand fry over a medium heat, stirring often, until they turn golden brown (about 10-15 minutes).
- Add the spices, lower the heat and cook for 2 minutes. Then add the garlic and ginger and cook for another few minutes, making sure not to burn these. Add the tomatoes and raise the heat, reducing the sauce for 7 minutes or so.
- Then add the roasted potatoes and cauliflower, and spinach, and cook for 5 minutes. Finally, add the peas and cook for another 1-2 minutes.
- For the pickle, mix the lemon juice with the sugar and a pinch of salt. Add the radishes and mint and toss together. Serve the aloo gobi with the pickle and some warm naan bread.
- Tip:You can reheat shop-bought naan in a hot oven for 5 minutes and then wrap it in clingfilm or foil. It steams itself while you finish cooking the meal.
- See more Indian recipes
