Aloo Gobi

Aloo, means potato, and potato is the main ingredient in this vegetable curry. The dish originates in the Punjab but its popularity has taken it beyond the boundaries of the Punjab. This is a dry curry, but a little liquid is necessary to ensure everything cooks. The liquid comes from the tomatoes. We roast the cauliflower which intensifies its flavour and means we have better control over its cooking time, so keeping it just a little bit crunchy.

We have used some artistic license when creating this curry by adding a little bit of spinach, I just love a bit of green!

The spices are warmed before adding to the curry, this always bring out the oils and releases the fragrance.

Delicious as an accompaniment, or on its own as a light lunch, with some bread and natural yogurt.

Tomatoes, potato (30%), cauliflower (60%) onion, green chilli, baby spinach,  rapeseed oil, garlic, ginger, tomato puree, salt, coriander leaves, lemon juice, garam masala, cumin seeds, fenugreek leaves, nigella seeds, chilli powder, turmeric

Nutritional content per 100g

Energy kJ 232/kcal 55, Fat 2.0g of which saturates 0.2g, Carbohydrate 7.8g of which sugars 2.9g, Protein 1.9g, Salt 0.4g

Nutritional content per 300g serving

Energy kJ 696/kcal 165, Fat 5.9g of which saturates 0.5g,

Carbohydrate 23g of which sugars 8.6g, Protein 5.8g, Salt 1.3g

For best results cook from frozen, Not suitable for cooking in a microwave.

  1. Preheat your oven to 180ºC, 350ºF gas mark 4.
  2. Remove this sleeve and plastic wrapping but keep in the wooden tray and place on a baking tray. Cover tightly with foil. Our wooden trays are suitable for the oven, just make sure they are not too close to a direct flame or element.
  3. Place onto the middle shelf of your oven for 55 minutes or until piping hot.
  4. Leave for a couple of minutes before removing foil, beware that steam will be released so take care.