Aloo Phulkobi Bhuna with Yoghurt (Potato and Cauliflower Curry)
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Ingredients
- 350 g potatoes, peeled and diced
- 350 g cauliflower, cut into florets
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 100 g natural yoghurt
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 11.2 g
- Carbohydrate
- 80.5 g
- of which sugars
- 6.6 g
- Fat
- 9 g
- of which saturates
- 5.1 g
- Fibre
- 5.7 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Melt the ghee in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 3
Add the potatoes and cauliflower, ground turmeric and chilli powder, and stir to coat.
- 4
Cover and cook over low heat for 18-20 minutes, stirring occasionally, until the vegetables are tender.
- 5
Take off the heat and stir in the natural yoghurt.
- 6
Serve with the rice.
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