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Nutrition Facts
Serving Size 1 (280g) Recipe makes 8 servings The following items or measurements are not included below: 1 bunch fresh coriander 2 cans diced tomatoes
Calories 206
Calories from Fat 64		(31%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 332mg		13%
Potassium 965mg		27%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 6.2g	24%
	Sugars 4.7g
Protein 5.3g		10%
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2009 March

Haversac

Aloo Gobi

Recipe #84324 | 1 hour | 20 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: chuckdarwin
Feb 18, 2004

Great Indian recipe from the film Bend It Like Beckham

SERVES 8 (change servings and units)

Ingredients

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Directions

1
Heat vegetable oil in a large saucepan.
2
Add the chopped onion and one teaspoon of cumin seeds to the oil.
3
Stir together and cook until onions become creamy, golden, and translucent.
4
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6
Add ginger and garlic; mix thoroughly.
7
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8
Ensure that the potatoes and cauliflower are coated with the curry sauce.
9
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10
Add two teaspoons of Garam Masala and stir.
11
Sprinkle chopped coriander leaves on top of the curry.
12
Turn off the heat, cover, and leave for as long as possible before serving.

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Featured Reviews for This Recipe

From: Chef #1406072

On Oct 6, 2009

Great recipe, exactly as it is in good Indian restaurants. I pureed 28 oz of whole tomatoes and then strained them instead of just putting 2 cans of diced tomatoes in, and I found that the tomato flavor was more consistently incorporated in the dish plus didn't have any tomato seeds. I even got my husband to eat this happily, and he is no Indian food fan!

0 people found this review helpful

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From: Chef #737491

On Oct 2, 2009

Really delicious and easy (once I settled on the right garam masala). Didn't use any coriander or ginger and used powdered cumin vs. seeds but it still tasted wonderful. Oh, and I used about 2T of olive oil which was plenty for our tastes.

0 people found this review helpful

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From: eatrealfood

On Jan 25, 2005

very good aloo gobi recipe to keep as a staple. one thing - i do think 1/4cup oil is excessive. 2T oil (or ghee as i used) is adequate. i used fresh rather than canned tomatoes, garnished with cilantro and served this over a bed of yellow basmati rice. would recommend this recipe to anyone making their first aloo gobi dish.

35 people found this review helpful

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From: church of delicious

On Sep 1, 2004

This recipe has taken over my life! i made it sunday for the first time and my girlfriend's mother was bowled over (good thing). i made it again last night b/c i wanted to see what would happen if i used chili powder instead of a minced chili; i also used more cumin (powder instead of seeds) and garam masala (about double what the recipe calls for) and it is SUPERB! so flavorful, i can't get enough. thanks for posting it.

19 people found this review helpful

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