Name: Indian aloo gobi (potato + cauliflower curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g cauliflower (cut in florets); 400 g potatoes (cubed); 1 medium onion (diced); 2 medium tomato (chopped); 3 clove garlic (minced); 1 tbsp ginger (minced); 1 tsp cumin seeds; 1.5 tsp ground coriander; 0.5 tsp turmeric; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 3 tbsp ghee or neutral oil; 1 tsp salt; 3 tbsp fresh cilantro (chopped, to serve)

Recipes
Indian aloo gobi (potato + cauliflower curry)
VeganVegetarian📦 Batch cook❄ Freezer-friendly

Dry-style North Indian curry — golden potatoes and cauliflower roasted in cumin-coriander-turmeric. Iconic vegan side, finishes with kasuri methi for that restaurant aroma.

kcal

280

P

7g

C

42g

F

10g

⏱ 45 min✂ 15 prep👤 4 serves🧊 4fridge

Ingredients

500 g cauliflower (cut in florets)
400 g potatoes (cubed)
1 medium onion (diced)
2 medium tomato (chopped)
3 clove garlic (minced)
1 tbsp ginger (minced)
1 tsp cumin seeds
1.5 tsp ground coriander

Steps

Heat oil; bloom cumin seeds 30 sec.
Add onion; sauté 5 min until soft.
Add garlic + ginger; cook 1 min.
Stir in tomato + spices + salt; cook 3 min.
Add potatoes + cauliflower; toss to coat.
Cover; cook on low 25 min, stirring once midway.
Crush kasuri methi between palms; sprinkle over.
Finish with cilantro.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

0.5 tsp turmeric

1 tsp garam masala

1 tsp kasuri methi (dried fenugreek leaves)

3 tbsp ghee or neutral oil

1 tsp salt

3 tbsp fresh cilantro (chopped, to serve)

Iron
17%
Calcium
8%
B12
0%
Omega-3
18%
Zinc
19%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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