Aloo Gobi (Potato and Cauliflower Curry) with Turmeric and Ginger

A simple and flavorful potato and cauliflower curry infused with the goodness of turmeric, ginger, and other aromatic spices. This is a comforting and healthy vegetarian dish perfect for a weeknight dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.94/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Asian

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1mediumCauliflower(Cut into florets)

£1.50

2mediumPotatoes(Peeled and cubed)

£0.30

1mediumOnion(Finely chopped)

£0.30

2mediumTomato(Finely chopped)

£0.50

1tablespoonGinger(Grated or finely minced)

£0.15

2clovesGarlic(Minced)

£0.10

1Green Chili(Finely chopped (optional, adjust to taste))

£0.15

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1.5teaspoonsCoriander Powder

£0.08

0.5teaspoonGaram Masala

£0.06

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.04

2tablespoonsGhee or Oil

£0.20

2tablespoonsFresh Coriander Leaves(Chopped, for garnish)

£0.30

to tasteSalt

0.5cupWater(Or as needed)

Total Cost

£3.78

£0.94 per serving

Instructions

1.
Heat ghee or oil in a large pot or Dutch oven over medium heat.
2.
Add chopped onion and sauté until golden brown, about 5-7 minutes.
3.
Add grated ginger, minced garlic, and chopped green chili (if using). Sauté for another minute until fragrant.
4.
Add chopped tomatoes and cook until they soften and the mixture starts to thicken, about 5-7 minutes.
5.
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for another minute, stirring constantly to prevent burning.
6.
Add cubed potatoes and cauliflower florets to the pot. Mix well, ensuring the vegetables are coated with the spice mixture.
7.
Add salt and water. Bring the mixture to a simmer, then cover and cook for 15-20 minutes, or until the potatoes and cauliflower are tender.
8.
Stir occasionally to prevent sticking.
9.
Once the vegetables are cooked, stir in garam masala and fresh coriander leaves.
10.
Serve hot with rice, roti, or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (250g)

345 kcal / 1443 kJ

Carbs

41g

16% of RDA

Fat

18g

26% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of cashew paste or cream towards the end of cooking.

Adjust the amount of chili powder to your spice preference.

If the curry becomes too dry, add a little more water during cooking.

You can also add other vegetables like peas or green beans to this curry.

To make it vegan, simply replace ghee with any vegetable oil.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a tablespoon of cashew paste or cream towards the end of cooking.

Adjust the amount of chili powder to your spice preference.

If the curry becomes too dry, add a little more water during cooking.

You can also add other vegetables like peas or green beans to this curry.

To make it vegan, simply replace ghee with any vegetable oil.

Aloo Gobi (Potato and Cauliflower Curry) with Turmeric and Ginger

Ingredients

Instructions