Aloo Gobi

Kidney friendly version, made without salt and lots of ginger, onions and garlic. I added the potatoes/aloo in there in wedges so they cook evenly and also, for them to be easily fished out for those who don’t like the gobi. I don’t add red chilli powder and only add fresh green chillies for heat, as I find them easier to digest.


1 medium size cauliflower; separate florets and cut into similar size for even cooking;

2 medium red onions, finely chopped;

2 inch piece of ginger, grated;

6-7 cloves of garlic, thinly sliced or minced;

4-5 green chillies, finely chopped (adjust to heat levels);

1/2 tsp heeng/asafoetida;

1 tsp cumin seeds;

1 tbsp grapeseed oil;

1 tbsp tomato paste;

black pepper to taste;

2 tbsp roasted coriander powder;

1 heaped tsp turmeric powder;

1/2 tsp garam masala (can be omitted);

1 tsp mango powder

1 tbsp kasoori methi powder;

3 medium potatoes, cut into wedges;

handful of fresh coriander leaves (or frozen in my case)

Heat oil in a pot, add the cumin seeds. As they start to sizzle, sprinkle some heeng powder. Add the chopped onions, ginger, garlic, green chillies and saute them until the onions have softened. I cook on an induction stove, so the timings would be different for those cooking on a gas or electric stove. Purpose is too cook them down on medium heat (they will brown and go bitter on high heat).

Stir in the turmeric powder and the other spices. Cook for a few seconds, but do not burn and add a tbsp of water followed by the tomato paste. Reduce the heat to low and add the potatoes. Stir them well and let them cook for 5-8 minutes with the lid on. Stir in the cauliflower florets. Let them cook on low heat, in its own steam for half an hour or until the cauliflower and potatoes have cooked through. Sprinkle the dried fenugreek leaves as it cooks. I don’t like my cauliflower too mushy, so feel free to cook until you reach the texture you like.

Add some coriander leaves at the end as a garnish or just stir them in, as I did for when you use frozen coriander.

Serve hot with fresh chapattis. For those who like salt, it can be sprinkled and added to taste.

POTATOES – are not on the suggested list for kidney patients. I include potatoes, so they can be fished out for the kids/someone who doesn’t like cauliflower. It saves me cooking two different curries and there’s something for everyone. Cook as much as you can with the family, it helps stay on track. It’s harder to make different things for everyone.

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