Aloo Gobi

Aloo Gobi

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 450g cauliflower florets
  • 450g new potatoes, skin on, halved or quartered depending on size
  • 50ml vegetable oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger puree
  • 1 tsp ground coriander
  • 1 tsp gound cumin
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/2 tsp asafoetida
  • 3 large plum tomatoes, finely chopped
  • 2 tbsp tomato puree
  • 4 curry leaves
  • 2 tbsp fresh coriander, chopped
  • 350 ml water
  • 1 tsp garam masala
  • Salt

Directions

  1. Heat the oil in a large pan on a medium to high heat. Add the cumin seeds and cook until they splutter. Add the onions and saute until translucent. Stir in the garlic, ginger, chilli, tumeric, ground coriander, ground cumin and asafoetida. Turn down the heat slighty, add the tomatoes and and cook until soft.
  2. Bring to the boil and simmer for 15 to 20 minutes until the cauliflower and potatoes are cooked. Sprinkle the rest of the coriander to serve.

Serve with fluffy basmati rice

Enjoy!

Original Blog Post

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