Aloo Gobi (Potato and Cauliflower, Less Oil)

By steaming under a tight lid with minimal oil instead of traditional deep-frying, plus adding green peas, this Indian classic delivers a fiber- and plant-protein-rich balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g cauliflower florets · 150 kcal in the whole recipe
• 300 g raw potatoes, peeled and diced · 231 kcal in the whole recipe
• 200 g green peas (fresh or frozen) · 162 kcal in the whole recipe
• 200 g tomatoes, diced · 36 kcal in the whole recipe
• 110 g onion, chopped · 44 kcal in the whole recipe
• 8 g garlic (2 cloves, minced) · 12 kcal in the whole recipe
• 12 g fresh ginger, grated · 10 kcal in the whole recipe
• 30 g green chili pepper, chopped · 6 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1 tsp salt

Method

1. Heat olive oil in a wide pan over medium heat, add cumin seeds, chopped onion, minced garlic, grated ginger, and green pepper, sautéeing for 4 to 5 minutes until tender.

   

2. Add diced tomatoes, turmeric, ground coriander, chili powder, and salt, cooking for 3 minutes until tomatoes break down.

   

3. Stir in cauliflower florets, diced potatoes, and green peas until evenly coated with spices.

   

4. Cover tightly with a lid and cook on low heat for 15 to 18 minutes until vegetables are fork-tender, adding a splash of water if needed.

   

5. Sprinkle with garam masala and fresh cilantro, toss gently, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.