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Aloo Gobi

Aloo Gobi
A white dish on a yellow background with browned cauliflower pieces with green leave garnish (parsley) with the words Aloo gobi written on top right corner of picture.
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

½ cup
Yield: 50 servings

Source:

JSI Back to Basics: Indian Fare Recipe

Ingredients
 

  • 7 lbs + 8 oz Potatoes, russet, raw
  • 5 lbs + 12 oz Cauliflower, raw
  • 1/8 cup + ½ Tbsp Salt
  • ¾ cup + 4 tsp Lime juice
  • 1 ¼ cup Oil, olive
  • ½ Tbsp + ½ tsp Garlic powder
  • 1 tsp Ginger dried, ground
  • 2 ½ Tbsp Cumin, ground
  • 3 Tbsp + 1 tsp Paprika
  • 2 ½ Tbsp Chili powder
  • 2 ½ Tbsp Garam masala
  • 2 ½ Tbsp Turmeric, ground
  • ½ cup Cilantro, minced

Instructions:
 

  1. Preheat oven to 400°F. (375°F for convection oven).
  2. Break up cauliflower into florets. Peel and chop potatoes into 1/2 inch chunks.
  3. In a medium bowl, combine salt, lime juice, olive oil, and the rest of the ingredients (except cilantro) and mix until well combined.
  4. In two separate large bowls, pour half the spice mixture in a bowl with the cauliflower, and the other half in the other bowl with the diced potatoes and mix each bowl well to coat the vegetables.
  5. Place the marinated vegetables on 2 lightly oiled hotel pans (potatoes on one pan and cauliflower on the other – do not overcrowd) and roast in oven. After 20 minutes, rotate the vegetables with a spatula. Continue roasting for another 15-20 minutes or until tender with a little bite.
  6. Combine roasted cauliflower and potatoes and sprinkle minced cilantro on top just before service.
  7. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 122.31kcalCarbohydrates: 15.46gProtein: 2.76gFat: 5.95gSaturated Fat: 0.87gTrans Fat: 0gCholesterol: 0mgSodium: 381.37mgFiber: 2.47gSugar: 1.59g

Meal Component Information:

Vegetable – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost.