Cooked - Aloo Gobi (indian Spiced Potatoes And Cauliflower)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Aloo Gobi (indian Spiced Potatoes And Cauliflower)

4.0

400g (14oz) of potatoes (I prefer to use a waxy variety like Yukon Golds), peeled and cubed

1 medium head of cauliflower, broken into small florets

1 onion, halved and sliced

2 cloves of garlic, crushed

2 tablespoon of finely grated ginger

2 teaspoon of ground cumin

2 teaspoon of ground coriander

1 teaspoon of turmeric

½ teaspoon of amchoor (use a little lemon juice if you can't get this)

½ teaspoon of garam masala

½ teaspoon of red chilli flakes

¼ cup (60ml) or passata (or crushed tomatoes)

1 tablespoon of tomato paste

¼ cup (60ml of water)

Salt and black pepper to season

1 tablespoon of ghee (or another oil of choice)

Fresh coriander (cilantro), chopped (to serve)

Place potatoes in a large saucepan of water
Bring to a boil, once water is boiling, turn off the heat, add in the cauliflower, place on a lid and leave for 10 minutes (don't skip this part or your veg will be too hard)
Heat a deep frying pan over a medium-high heat with the ghee.
Add the onion and fry for a few minutes until the onion is softened and lightly golden.
Add in the ginger, garlic and spices and continue to fry for a couple of minutes.
Add in the potatoes and cauliflower and toss to coat in all the spices.
Stir in the water, passata and tomato paste, cover and simmer for about 5 minutes until potatoes are tender (but still retain a bite), they should not be mushy.
Taste and season as needed with some salt and black pepper.
Sprinkle with freshly chopped coriander. Serve and enjoy!!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 98 weeks ago

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