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ALOO GHOBI

One of the most easiest and iconic of all the Indian dishes...

Veggie & Vegan too...






Hello


The tastiest Indian vegetable dish in the world! Very easy, filling and "cheap" for the month of the tax return! Perfect for your little cook to help and chop the onions on the onion chopper that I mention in January's newsletter.


Double up the ingredients to make it last a few meals - can be kept covered, in a fridge for up to 4 days or frozen in portions. Eat without cutlery but with a chapati or tortilla wrap with slices of cucumber and full fat plain yoghurt.


Ingredients:


2 tbsp spoon vegetable oil

1 tsp cumin seeds

1 large onion, peeled and cut into small pieces

1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

½ tsp turmeric

1 tsp salt

2 tsp garam masala

Fresh ginger, peeled and grated – 2 inch

Fresh garlic, chopped – 6 cloves garlic

1 can (400g ) tomatoes

1/2 tsp sugar

3 large potatoes cut into even pieces (eg Maris Piper potato - skins can be peeled or left on)

1 large cauliflower, leaves removed and cut into chunks not too much bigger than pots

Squeeze of lemon juice




You can add 1-2 green chilis in for a more spicy taste after the garam masala. Wash and cut off the ends and chop into small pieces.

  1. Heat vegetable oil in a large saucepan.

  2. Add teaspoon of cumin seeds to the oil for a few minutes. Cook until they pop - be careful not to burn.

  3. Reduce heat – add in onions until they become creamy, golden, and translucent.

  4. Add chopped coriander stalks, turmeric and salt. Add garam masala and stir.

  5. Add ginger and garlic; mix thoroughly. Cook without letting onions go brown.

  6. Lower heat and add in tomatoes and sugar (you can use fresh tomatoes if you wish)

  7. Add potatoes – coat with the curry sauce and simmer for 10 minutes

  8. Add cauliflower to the sauce plus some water (ensuring that the mixture doesn't stick to the saucepan) and coat with curry sauce

  9. Cover and allow to simmer for further 10 mins.

  10. Add in lemon juice, sprinkle with chopped coriander leaves on top of the curry.

  11. Turn off the heat, cover and leave for as long as possible before serving.

Make sure you cook the cauliflower just right so its not mushy! Cut the pieces bigger than the potatoes so cook at the right time!


 



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