Aloo Gobi
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
4 servings of Aloo Gobi, served without an uncounted side.
4 servingsFinal yield 1,200 g
Ingredients
- 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
- 500 gCauliflower, raw
- 180 gOnions, raw
- 30 gOil, olive, salad or cooking
- 5 gSpices, turmeric, ground
- 20 gGinger root, raw
- 120 gBeverages, water, tap, drinking
- 7 gSalt, table
- 5 gSpices, cumin seed
- 6 gSpices, coriander seed
- 4 gSpices, pepper, red or cayenne
Method
- Cut potatoes and cauliflower; prepare onion, ginger, cumin, coriander, chilli and turmeric.
- Fry spices, onion and ginger in all oil at 170 °C for 5 minutes.
- Add potatoes, cauliflower, salt and 120 g water; cook covered 15 minutes.
- Uncover and finish 5 minutes until potatoes are tender and oil remains in the dish.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,017.2 kcal
- Protein
- 27.4 g
- Fat
- 35.2 g
- Total carbohydrate (by difference)
- 164.8 g
- Total dietary fibre (USDA)
- 26.5 g
- Saturated fatty acids
- 5.4 g
- Sodium
- 2,921.3 mg
- Salt (sodium × 2.5)
- 7.3 g
Per serving
- Energy
- 254.3 kcal
- Protein
- 6.8 g
- Fat
- 8.8 g
- Total carbohydrate (by difference)
- 41.2 g
- Total dietary fibre (USDA)
- 6.6 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 730.3 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 84.8 kcal
- Protein
- 2.3 g
- Fat
- 2.9 g
- Total carbohydrate (by difference)
- 13.7 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 0.45 g
- Sodium
- 243.4 mg
- Salt (sodium × 2.5)
- 0.61 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal