Easy Aloo Gobi
Turmeric-spiced potato and cauliflower — a comforting Indian classic. Frying the vegetables first before covering them to steam is what builds colour and flavour that steaming alone can't.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Indian
vegangluten-free
Ingredients
4potatoes, cubed
1cauliflower, cut into florets
to tasteturmeric, cumin and coriander
Instructions
1
Fry the potato and cauliflower with the turmeric and cumin in a hot pan until lightly golden at the edges.
2
This takes about 5-7 minutes.
3
Cover and cook over low heat, stirring occasionally, for about 20 minutes until both vegetables are tender.
4
Finish with a scatter of fresh coriander and season with salt to taste before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
17
Protein
0.5g
Fat
0g
Carbs
3.7g
Fiber
0.5g
Sodium
3mg
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