Aloo Gobi
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 tsp ground cilantro
- ½ tsp Mustard seed
- ½ tsp Fenugreek seed
- ½ tsp Cumin
- 2 cloves
- 1 large onion (peeled and chopped)
- 1 red chili pepper (deseeded if preferred and chopped)
- 1 Tbsp fresh ginger (grated)
- 4 cloves garlic cloves (chopped)
- 2 large potatoes (peeled and diced)
- 2.333 cups Cauliflower
- ½ cup peas
- 1 pinch Saffron
- 1 ⅔ cups Coconut milk (optional) or vegetable stock
Preparation steps
1.
Heat the oil in a pan and cook the whole spices until they start to pop.
2.
Add the onion and chillies and cook until golden, stirring regularly. Add the ginger and garlic and cook for a further 2 minutes.
3.
Add the potatoes, cauliflower, peas and 100ml water and stir well. Leave to cook for 5 minutes. Add the saffron and coconut milk or vegetable stock (depending on whether you prefer a creamy curry), season and leave to simmer for 15-20 minutes or until the vegetables are tender. Adjust the seasoning and serve.
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