Eat Healthy and Cheap
Aloo Gobi
Aloo gobi is a dry curry, meaning there is no gravy: the spices cling straight to the vegetables. That makes the browning matter more than usual, so the vegetables go in the oven to get their color rather than swimming in oil on the stove. Turmeric does the tinting, cumin does the perfume, and a squeeze of lemon or a scatter of cilantro keeps it from needing salt.
Ingredients
- 1 lb Potatoes, cut into 1-inch chunks
- 1 Cauliflower, cut into florets
- 1 Yellow onion, sliced
- 1 Fresh tomatoe, chopped
- 1 tbsp Ginger, grated
- 3 cloves Garlic, minced
- 1 Indian green chile, slit
- 1 tsp Cumin seed
- 3/4 tsp Turmeric
- 1 tsp Coriander seed, ground
- 1/2 tsp Garam masala
- 1/2 cup Frozen peas
- 3 tbsp Cilantro, chopped
Method
- Heat the oven to 450F (230C). Spread the potato chunks and cauliflower florets on a large parchment-lined sheet in a single layer. Roast 25 to 30 minutes, turning once, until browned at the edges and tender. Roasting dry is what stands in for the usual pan of oil.
- Meanwhile, sweat the sliced onion in a wide pan with 3 tablespoons water until soft and golden, about 10 minutes.
- Add the ginger, garlic, and green chile and cook 2 minutes. Toast the cumin seeds in a clear spot for 30 seconds, then stir in the turmeric and ground coriander.
- Add the chopped tomato and cook until it slumps and thickens, about 5 minutes, adding a splash of water so the spices do not catch.
- Fold the roasted potato and cauliflower into the pan along with the peas. Toss gently to coat everything in the spice base and warm through, 3 to 4 minutes.
- Sprinkle with garam masala and a small pinch of salt, fold once, and scatter with cilantro. Serve as a dry side or with flatbread.
Nutrition
Estimated per serving: 180 calories, 6 g protein, 8 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.
