Aloo Gobi (Cauliflower Potato Curry)

Name: Aloo Gobi (Cauliflower Potato Curry)
Yield: 5 Servings
Cuisine: Indian
Ingredients: 200g Cauliflower (Gobi), floret; 200g Potato (Aloo), peeled and cubed; 3 tbsp Cooking oil; 2 tsp Cumin seed; 2 stalk Curry leaves; 2 pcs Onion, diced; 3 tsp Minced ginger; 3 tsp Minced garlic; 3 pcs Bird eye’s chilli (slit); 1 ¼ tsp Turmeric powder; 1 ½ tsp Red chilli powder; 1 ½ tsp Coriander powder; 1 tsp Fennel powder; 2 pcs Tomato, chopped; 10 g Fresh coriander, finely chopped; 1 1/8 tsp AJI-NO-MOTO®; 1/2 tsp Salt

40 minutes

5 Servings

Recipe Description

Aloo Gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and spices. It is a popular vegetarian dish in Indian cuisine. It is best to enjoy it with bread or rice.

Nutrition Value in 1 Serving

Calories

142.6 kcal

Carbohydrate

17.3 g

Protein

3.5 g

Fat

6.9 g

Sodium

348.6 mg

Ingredients

Ingredients A:

200g	Cauliflower (Gobi), floret
200g	Potato (Aloo), peeled and cubed

Ingredients B:

3 tbsp	Cooking oil
2 tsp	Cumin seed
2 stalk	Curry leaves
2 pcs	Onion, diced
3 tsp	Minced ginger
3 tsp	Minced garlic
3 pcs	Bird eye’s chilli (slit)
1 ¼ tsp	Turmeric powder
1 ½ tsp	Red chilli powder
1 ½ tsp	Coriander powder
1 tsp	Fennel powder
2 pcs	Tomato, chopped
10 g	Fresh coriander, finely chopped
1 1/8 tsp	AJI-NO-MOTO®
1/2 tsp	Salt

Method

Boil the potato until soft and blanch the cauliflower until soft. Drain and set aside.
Heat the oil, saute cumin seed, curry leaves, onion, garlic, ginger and chili until they turn aromatic.
Add in the spice powder of turmeric, red chilli, coriander and fennel.
Saute on low flame, until the spices turn aromatic and add in tomato. Season with AJI-NO-MOTO® and salt.
Add in the aloo and gobi, mix gently without breaking them.
Garnish with fresh coriander. Perfect to serve with bread or rice.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.