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Gobi Aloo

Serves 75

Ingredients

  • 3kg diced onions
  • 3kg diced potatoes
  • 4kg frozen cauliflower
  • 1 litre oil
  • 70g garlic purée
  • 250g mild curry powder
  • 350g tomato purée
  • 300g Flour
  • 2.5kg chopped tomatoes
  • 4.5l water
  • 50g vegetable stock
  • 40g garam masala
  • 40g ground ginger
  • 40g turmeric
  • 20g chilli
  • 5.6kg rice
  • 750g frozen Peas
  • Bunch fresh coriander

Method

1. Heat oil in pan and brown off onions till quite dark.

2. This will take about 15 minutes if not longer on full gas.

3. Take off heat and add flour

4. Add garlic and tomato puree

5. Add potatoes and stir well

6. Add chopped tomatoes

7. Add cauliflower, garam masala, ground ginger, turmeric and chilli

8. Add stock, water and stir.

9. Add salt, cover with foil and cook for about 10 minutes

10. Add coriander at the end of cooking

11. Cook the frozen peas and mix in with the cooked steamed rice to serve

Nutritional Analysis

Per portion (351g)

  • Energy: 502 kcal / 2099 KJ
  • Fat: 15.6g
  • Saturates: 1.7g
  • Protein: 11.5g
  • Carbohydrate: 79.5g
  • Sugars: 6.4g
  • Fibre: 4.3g
  • Sodium: 190mg

Per 100g

  • Energy: 143 kcal / 598 KJ
  • Fat: 4.4g
  • Saturates: 0.5g
  • Protein: 3.3g
  • Carbohydrate: 22.6g
  • Sugars: 1.8g
  • Fibre: 1.2g
  • Sodium: 54mg

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