We've transformed one of the most popular Indian dishes, a potato-and–cauliflower curry called aloo gobi, into easy-to-make individual cakes. Serve with a dollop of raita or plain yogurt.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Aloo Gobi Cakes:
Curried Pork Tenderloin:
Method
Aloo Gobi Cakes: In steamer basket set over saucepan of boiling water, steam potatoes, covered, for 5 minutes. Add cauliflower; steam until tender, about 5 minutes.Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook onion, stirring, until softened, about 4 minutes. Add garlic; cook, stirring, for 1 minute. Add cumin, coriander, curry powder, turmeric, salt and pepper; cook, stirring, until fragrant, about 2 minutes. Add potatoes and cauliflower; cook, stirring, for 1 minute.
In food processor, pulse together potato mixture, egg and lemon juice until in coarse crumbs.
In same skillet, heat remaining oil over medium heat. Working in batches, drop potato mixture by scant 1/3 cup, flattening to 1/2-inch (1 cm) thickness with spatula; cook, turning once, until crisp and golden, about 6 minutes. Remove to plate; keep warm.
Curried Pork Tenderloin: While potatoes are cooking, sprinkle pork with salt; rub curry paste all over pork.
In cast-iron or ovenproof skillet, heat oil over medium-high heat; cook pork, turning, until browned all over, about 5 minutes. Transfer to 425°F (220°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Transfer to cutting board; let rest for 3 minutes before slicing crosswise. Serve with cakes.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 328 mg
- Sugars 3 g
- Protein 29 g
- Calories 267.0
- Total fat 9 g
- Potassium 674 mg
- Cholesterol 109 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 16.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 47.0
