Aloo Gobi Potato Cauliflower Curry

Name: Aloo Gobi Potato Cauliflower Curry with Chapati and Raita
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Potatoes; 300 Grams of Cauliflower; 1 Piece of Brown onion; 6 Piece of Curry leaves; 1 Piece of Large green chilli; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 30 Grams of Peanut butter; 10 Grams of Ginger garlic paste; 4 Grams of Coriander cumin powder; 4 Grams of Garam masala; 2 Grams of Curry powder; 2 Grams of Fenugreek leaves; 2 Grams of Chilli flakes; 300 ML of Water; 1 Piece of Cucumber; 10 Grams of Fresh mint; 150 Grams of Greek yogurt; 2 Grams of Cumin powder; 1 Tsp of Salt; 4 Piece of Chapati

with Chapati and Raita

Enjoy the magical Indian flavours! This classic vegetarian dish gets its name from Hindi words aloo (potatoes) and gobi (cauliflower).

47 Reviews

Cals 602 · Prot 28 · Carbs 81 · Fat 21

Vegetarian

35 min

Aloo Gobi Potato Cauliflower Curry with Chapati and Raita

Enjoy the magical Indian flavours! This classic vegetarian dish gets its name from Hindi words aloo (potatoes) and gobi (cauliflower).

47 Reviews

Cals 602 · Prot 28 · Carbs 81 · Fat 21

Vegetarian

Ingredients

Curry

Potatoes

200 Grams

Cauliflower

300 Grams

Brown onion

1 Piece

Curry leaves

6 Piece

Large green chilli

1 Piece

Vegetable oil

2 Tbsp

Salt

1 Tsp

Tomato paste

30 Grams

Peanut butter 1*9*

30 Grams

Ginger garlic paste

10 Grams

Coriander cumin powder

4 Grams

Garam masala

4 Grams

Curry powder

2 Grams

Fenugreek leaves

2 Grams

Chilli flakes

2 Grams

Water

300 ML

Raita

Cucumber

1 Piece

Fresh mint

10 Grams

Greek yogurt 4*

150 Grams

Cumin powder

2 Grams

Salt

0.5 Tsp

To serve

Chapati 10*11*

4 Piece

Allergens

*1 Peanuts, *9 Soya, *4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2518 / 602
Fats (g)	21.1
of which saturated (g)	6.6
Carbohydrates (g)	81
of which sugars (g)	14.8
Fibers (g)	15
Proteins (g)	28.4
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel the potatoes and chop them into small cubes. Chop the cauliflower into small florets. Peel and finely chop the onion. Pick the curry leaves. Deseed and finely chop the green chilli. Use half of the chopped green chilli in the curry, and the remaining half in the raita.

2 Start curry

Heat a large pan or pot over a medium-high heat with a generous drizzle of oil. Once hot, add the onion and potatoes with a large pinch of salt. Cook for 7-8 min or until the onion has softened.

Tip! If bubbles appear when a small piece of onion is placed in the oil, it's hot enough to fry.

3 Stew curry

Add the curry leaves, half of the green chilli (spicy!), tomato paste, peanut butter, ginger garlic paste, coriander cumin powder, garam masala, curry powder, fenugreek, and a large pinch of chilli flakes (spicy!). Fry for 1 min. Add the cauliflower, measured water and a second pinch of salt. Bring to a simmer, cover with a lid and reduce the heat to low. Cook for 10-12 min, stirring occasionally, or until the potatoes have softened.

Tip! The ideal aloo gobi has soft cooked potatoes and slightly crunchy cauliflower.

4 Make raita

Meanwhile, peel the cucumber and halve it lengthwise. Using a small spoon, scoop out and discard the seeds. Chop the cucumber into small cubes. Pick and finely chop the mint leaves. In a large bowl, combine the Greek yogurt, cucumber, mint, the remaining green chilli (spicy!) and cumin powder with a pinch of salt. Mix well.