Delicious Aloo Gobi – a popular vegetarian dish of potatoes and cauliflower coated in delicious Indian spices, the perfect accompaniment to any home-cooked Indian meal.

Lighter Aloo Gobi (Potatoes and Cauliflower)

Traditionally Aloo Gobi uses quite a bit of oil to fry the spices and potatoes, but as I am creating a lighter version, I just go for a small amount of ghee. It still gives all the amazing flavours of the spices, but without using lots of syns or points.

You will find many different versions of aloo gobi, some including tomatoes, some not. I prefer the flavours with, it just gives the potatoes and cauliflower more of a coating with the spices, if you don’t like tomatoes though, but all means omit them, as it’s such a small amount used in this recipe. 

Do I have to use ghee in Aloo Gobi?

Not at all, if you don’t have ghee, use any oil of choice. I love to use ghee in any Indian cooking because it has a unique buttery flavour that really adds to Indian style dishes. 

Can I use Spray Oil?

I know you want to keep this as low syn or low point as possible, but for the small amount of syns/points for a serving, use the ghee or oil. 

You just won’t be able to cook off the spices and base to this Aloo Gobi and bring out all those flavours the same way with spray oil and we want an authentic taste, right?

Can I use frozen cauliflower in Aloo Gobi?

Yes! –  it’s better with fresh, as frozen can tend to go a bit too soft, but if that’s all you have, by all means, use it. I do recommend not added to the boiling water as per the recipe with fresh cauliflower. You can just add it straight into the pan when you fry the potato. 

What can I serve with Aloo Gobi?

Aloo Gobi is great just as it is as a vegetarian dish with some plain basmati rice or Pilau Rice, like these recipes below:

• Zucchini Pilau Rice
• Sweet Corn Pilau Rice

I also love to make a mint yoghurt to drizzle over it. It’s really simple to make too. Just use some plain fat-free yoghurt (not Greek), a pinch of salt, fresh chopped mint, a squeeze of fresh lemon juice, you can slightly sweeten with a sweetener of choice (or a little maple syrup) if you like a sweeter mint yoghurt and it’s done. Super easy and delicious!!

If you are enjoying this Aloo Gobi as a side to some other Indian dishes, then we have some amazing Indian Fakeaway Recipes to choose from. Some of my favourites are:

• Lamb Bhuna
• Onion Bhaji
• Tandoori Chicken 
• Matar Paneer
• Tarka Dhal
• Beef Dhansak
• Chicken Korma
• Butter Chicken

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

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Aloo Gobi (Indian Spiced Potatoes and Cauliflower)

Yield: SERVES 4

Delicious Aloo Gobi - a popular vegetarian dish of potatoes and cauliflower coated in delicious Indian spices, the perfect accompaniment to any home-cooked Indian meal.

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Ingredients

• 400g of potatoes (I prefer to use a waxy variety like Yukon Golds), peeled and chopped into quarters
• 1 medium head of cauliflower, broken into florets
• 1 onion, halved and sliced
• 2 cloves of garlic, crushed
• 2 tbs of finely grated ginger
• 2 tsp of cumin
• 2 tsp of coriander
• 1 tsp of turmeric
• 1/2 tsp of amchoor (use a little lemon juice if you can't get this)
• 1/2 tsp of garam masala
• 1/2 tsp of red chilli flakes
• 1/4 cup (60ml) or passata
• 1 tbs of tomato paste
• 1/4 cup (60ml of water)
• salt and black pepper to season
• 1 tbs of ghee (or another oil of choice)
• fresh coriander (cilantro), chopped (to serve)

Instructions

1. Place potatoes in a large saucepan of water
2. Bring to a boil, once water is boiling, turn off heat, add in cauliflower, place on a lid and leave for 10 minutes (don't skip this part or your veg will be too hard)
3. Heat a deep frying pan over a medium-high heat with the ghee.
4. Add the onion fry for a few minutes to soften the onion.
5. Add in the ginger, garlic and spices and continue to fry for a couple of minutes.
6. Add in the potatoes and cauliflower and toss to coat in all the spices.
7. Stir in the water, passata and paste, cover and simmer for about 5 minutes until potatoes are tender (but still retain a bite), they should not be mushy.
8. Taste and season as needed with some salt and black pepper.
9. Sprinkle with freshly chopped coriander. Serve and enjoy!!

Notes

This recipe is gluten free, dairy free, vegetarian (vegan), Whole30, Slimming World and Weight Watchers friendly

• Slimming World - 1.5 syns per serving
• WW Green Smart Points - 4 per serving
• WW Blue Smart Points - 4 per serving
• WW Purple Smart Points - 2 per serving
• Vegan/Dairy Free - use a vegan-friendly oil instead of the ghee.

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Nutrition Information:

Yield: 4 Serving Size: 1 SERVING
Amount Per Serving:Calories: 188 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 189mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 7g Sugar: 6g Sugar Alcohols: 0g Protein: 6g