The best aloo gobi

Aloo Gobi

Serves 4

  • 1 small head cauliflower, or ½ a big one, cut into large florets

  • 1 splash vegetable oil

  • 1 tablespoon black mustard seeds

  • 1 large pinch asafoetida

  • 12 curry leaves, pulled off their stalk

  • ½ teaspoon ground turmeric

  • 4 medium-sized potatoes, peeled and cut into chunks

  • 1 big handful frozen peas

  • 3 coloured chillies, seeded and chopped

  • 1 small bunch fresh coriander

  • coconut shavings

Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.



Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it's hot, add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.

Nutritional Information

The best aloo gobi

Spicy Indian-style potato and cauliflower

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0 foodies cooked this
This delightful Indian dish is an amazing little companion for your favourite curry
Serves 4
35m
Super easy
Method

Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.

Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when it's hot, add the mustard seeds, the asafoetida, the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 226 11%
  • Carbs 27.1g 10%
  • Sugar 3.6g 4%
  • Fat 8.7g 12%
  • Saturates 2.8g 14%
  • Protein 7.1g 16%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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