Dinner · 35 min · indian

Aloo Gobi

This is the kind of Indian dinner you’ll make on repeat — potatoes and cauliflower, 35 minutes, big payoff. It is weeknight cooking that still hits your targets — 13 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Potatoes
• 1 Cauliflower
• 1 Onion
• 2 Tomatoes
• 1 tsp Turmeric
• 1 tsp Cumin seeds
• 1 cup Peas

Steps

1. Cut the potatoes and cauliflower into similar-sized chunks so they finish cooking together.
2. Heat oil in a wide pot and bloom the cumin seeds 30 seconds, until they sizzle and smell nutty.
3. Add the sliced onion and cook 8 minutes until soft and golden at the edges.
4. Stir in the turmeric, then the tomatoes; cook until they break down into a sauce.
5. Add the potatoes and cauliflower with 1/2 cup of water; cover and cook 20 minutes.
6. Stir in the peas for the last 5 minutes.
7. The dish is done when a potato chunk yields easily to a fork.
8. Serve with rice or flatbread.

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