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Spring aloo gobi recipe

Spring aloo gobi recipe

26 ratings

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
  • Vegetarian

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
    610kcal     31%

  • Fat

    22g 32%

  • Saturates

    3g 14%

  • Sugars

    17g 19%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 94g Protein 15g Fibre 8.7g

Method

  1. Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoes in a separate pan for 7 minutes. Drain and let them cool.
  2. 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.
  3. Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onions and fry over a medium heat, stirring often, until they turn golden brown (about 10-15 minutes).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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