A MEAL YOU CAN MAKE

Aloo gobi with chapati

Potato and cauliflower gently steamed with spices, then finished in the pan.

About 48 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten in chapati; check for milk. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~380 kcal · 12g protein · 63g carbohydrate · 11g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Peel and cube 300g potatoes (1.5 cm cubes). Cut 350g cauliflower (small florets) into even small florets. Prepare onion, tomatoes and ginger; measure spices and water.

  2. Warm the bread

    Warm 2 whole chapati (ready-made) in the dry pan following its packet. Wrap on a plate to keep soft.

  3. Build the potato base

    Heat 20ml rapeseed oil over medium heat. Soften 100g onion (diced) for 5 minutes. Add 10g ginger (grated), 0.5 tsp ground turmeric, 1 tsp ground cumin and potatoes; stir for 3 minutes.

  4. Steam the vegetables gently

    Add tomatoes, cauliflower and 100ml water. Cover and cook on low, staying nearby. Check halfway that there is moisture; add a splash if dry. Extend until a knife passes easily through the largest potato.

  5. Dry and season

    Uncover, add 1 tsp garam masala and gently turn the vegetables. Let excess liquid evaporate without crushing the cauliflower.

  6. Check and serve

    Check the potato centres are fully soft. Serve with chapati.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 33 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

North Indian-inspired. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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