This side dish has all the potential to be your new go to. So flavourful, delicious and healthy. These potato and cauliflower foils are seasoned to perfection and taste out of this world.
This recipe was created a few years ago when my family and I went camping. Of course, our version of camping is trying to make gourmet campfire meals. It’s like a fun challenge to try and make fantastic meals over our little campfire stove with minimal equipment. My dad came up with the idea to make the aloo gobi in tin foil and cook it over the fire. It was a hit!
This recipe makes an awesome side dish for really any kind of meal. Chicken, steak, a nice side salad, or making a yummy Indian inspired meal.
The key ingredients that make this dish perfect are the garlic, ginger, onion and alllll the spices that infuse with the cauliflower and potato.
Not only is this recipe super tasty, it’s also loaded with good macros and micros. Potatoes are an awesome staple source of good carbohydrates (Even though I’m obsessed with sweet potato, in this recipe I like to use regular potatoes). Cauliflower is a cruciferous veggie that is full of good nutrients.
Potatoes can have a bad reputation for being unhealthy. However it’s not the potato itself, it’s simply how you prepare it. Sure, potato isn’t the greatest if it’s deep fried, or mashed with butter and heavy cream, but the benefits of the potato itself are actually awesome! They contain fiber, vitamin C and potassium to name a few.
Cauliflower is 92% percent water. This speaks for itself. If water is healthy, (which obviously it is) and cauliflower is 92% of the glorious H₂O then it’s pretty good for you. I talk more about the nutritional information of cauliflower in my Cauliflower “Wings” recipe. Check it out!
For as long as we’ve been making this recipe I always referred to it as potato aloo gobi, only to recently find out that “Aloo” means potato and “Gobi” means cauliflower. So basically this dish’s name is potato potato cauliflower lol. And it’s too late to change the name so potato aloo gobi it is!
Potato Aloo Gobi Recipe
Yield: 6-8 side dishes Prep time: 10 minutes Barbecue time: 30-40 minutes
- 3-4 medium russet potatoes
- 1 head of cauliflower
- 2 yellow onion chopped
- 3 garlic cloves minced
- 3 tbsp minced ginger
- 1-2 tbsp olive oil drizzled on top
- around 1 tbsp each: curry powder and turmeric
- 1 tbsp each: whole cumin seed, whole coriander seed
- 1 tsp salt and pepper
- Preheat your barbecue to high heat.
- Make your foils by making a t shape with two pieces of tin foil.
- Wash and chop your potatoes and cauliflower into bites size pieces.
- Evenly spread out the cauliflower and potatoes between your foils. (This amount can make around 2-3 foils, the size of each doesn’t particularly matter)
- Chop onion, ginger, and garlic and sprinkle overtop the potato/cauliflower.
- Drizzle olive oil over everything, spread spices over everyting, and close the foils.
- Place foils on the grill and cook for 20 minutes then flip foil onto other side.
- Check foils after they’ve cooked for 10 minutes on the second side. Take a fork and poke it through a piece of cauliflower and potato. If they are soft enough to your liking then it is ready. If they are not softened enough leave for another 5 minutes to cook. I cook on high heat because I like them crispy on the outside!
- Serve on the side of whatever you like and add more salt and pepper to taste!
*Times will vary depending upon how big your foils are as well as barbecue heat.
Because this is a recipe I have the amounts of each spice listed, however you truly can just sprinkle it on top with approximate amounts. Same goes for the onion, ginger, and garlic. The more spices and flavours in this side dish the better, so don’t worry about overdoing it.
(Except for salt) all the flavours will combine to make a super powerful aloo gobi. When it comes to the salt I always start light as it is easy to add extra at the end if you need a little more.
Per 1/6 of recipe
Calories: 150 Total Fat: 6g Sodium: 390mg Carbohydrates: 22g Fiber: 5g Sugar: 4g Protein: 4g