Daily Vegetable
1. Cauliflower Potato Dry Curry (Aloo Gobi)
Ingredients Amount
Cauliflower (Cut in florets) 1 small size (200 g)
Potato* (Peeled and Gubed) 1 (50 g)
Onions 1 medium size (70 g)
Tomatoes (Chopped or Grated) 1 medium size (60 g)
Ginger garlic paste 1 tsp (2 g)
Chili powder ½ tsp (1 g) (Optional)
Oil 1 tbsp (15 ml)
Cumin seeds ¼ th tsp (1 g)
Coriander powder ½ tsp (1 g)
Garam masala ½ tsp (1 g)
Turmeric powder A pinch
Salt As per doctor recommendation
Water As required
  Boil cauliflower florets in water by adding pinch of turmeric. Discard water and keep cauliflower aside.
  Heat oil and sauté cumin seeds for about a minute. Add ginger garlic paste, stir and add potatoes.
  Sauté the potatoes and then add turmeric, coriander powder and chili powder, and sauté again. Add tomatoes and simmer for about 5 minutes.
  Add cauliflower and garam masala and heat for about a minute. Sprinkle little water.
  Lower heat, cover and let simmer for about 15 minutes. The vegetable dish should be steamed through and the potatoes and cauliflower should be soft and dry after having soaked up the spices.
Variation - You can make cabbage aloo, dudhi aloo, capsicum aloo, padwal aloo in similar way.
Serving- 3 Portions
Nutritive Value
Serving Energy
1 Portion 84.9 2.02 7.27 5.2 2.69 39.1 53.61 1.11 48.98
  Suitable for renal failure patients.
  Suitable for diabetic patients with controlled blood sugar levels or they can substitute potatoes with French beans or other permitted vegetables.
* should be avoided by diabetic patients with uncontrolled