1/1 Photo of Aloo Gobi - Potato and Cauliflower Curry.
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
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Units: US | Metric
- 3 medium potatoes
- 1 medium cauliflower
- 5 tablespoons oil (we use about 2)
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seed
- 12 -15 fenugreek seeds
- 1 -2 dried red chili, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 fresh green chile
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt (or to taste)
- 1 tablespoon chopped fresh coriander
- 1Boil the potatoes in their skins and allow to cool.
- 2Peel the potatoes and cut them into 2 inch squares.
- 3Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- 4Cut into small florets.
- 5Heat the oil over medium heat in a wide frypan.
- 6Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- 7Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- 8Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- 9Add the potatoes, dried spices and salt.
- 10Stir gently until all the ingredients are mixed thoroughly.
- 11Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- 12Stir in the coriander leaves and remove from the heat.
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Nutritional Facts for Aloo Gobi - Potato and Cauliflower Curry.
Serving Size: 1 (264 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 337.1
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 930.0 mg
- Total Carbohydrate 40.8 g
- Dietary Fiber 7.9 g
- Sugars 6.5 g
- Protein 7.0 g
The following items or measurements are not included: