Dry-Spiced Aloo Gobi with Cumin and Tomato
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Potatoes and cauliflower are browned separately, then steamed in an onion, ginger, garlic and tomato masala and finished with garam masala, lemon and coriander.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Brown the potatoes. Fry the potatoes in 3 tbsp oil over medium heat 8-10 minutes until golden in spots. Lift out.
- 2
Brown the cauliflower. Add the remaining oil and the cauliflower and cook 5 minutes until browned in spots. Lift out.
- 3
Build the masala. Sizzle the cumin seeds, then cook the onion and chilli until golden. Add the garlic and ginger, then the ground spices.
- 4
Add tomatoes. Add the tomatoes and salt and cook 4-5 minutes to a thick paste.
- 5
Steam. Return the vegetables with 80 ml water, cover and cook on low 12-15 minutes until the potatoes are tender.
- 6
Finish. Uncover and cook 2 minutes on higher heat, then fold in the garam masala, lemon juice and coriander.
Storage
Cool quickly, cover and refrigerate within 2 hours. Eat within 3 days, reheated until piping hot (75 °C in the centre).
EU nutrition claims
- Low saturated fat: 0.5 g saturated fat per 100 g, 4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 259 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large deep frying pan or sauté pan with lid
- slotted spoon
- bowl
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 292 kcal |
| Protein | 6.9 g |
| Carbohydrate | 37.8 g |
| of which sugars | 7.1 g |
| of which free sugars | 0.1 g |
| Fat | 14.6 g |
| of which saturates | 1.3 g |
| Fibre | 7.8 g |
| Salt | 1.6 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
