• Indian Spice Mix:
  • 3 Tbsp Gregg's Ground Cumin
  • 3 Tbsp Gregg's Ground Turmeric
  • 6 Tbsp Gregg's Ground Garam Masala
  • 2 Tbsp Gregg's Ground Coriander
  • Aloo Gobi:
  • 400 g potatoes, peeled and cut into 2 cm cubes
  • ½ cauliflower, broken into florets
  • 2 Tbsp Indian Spice Mix
  • ½ tsp salt
  • 3 Tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece of ginger, peeled and grated
  • 2 medium tomatos, diced
  • 1 cup Wattie's Frozen Peas

To make the Indian Spice Mix:

  1. Mix all the spices together. Store leftovers in an airtight container.

To make Aloo Gobi:

  1. Preheat oven to 190°C (fan assisted). Put the potatoes and cauliflower into a mixing bowl. Toss through the Indian spice mix, salt and olive oil. Transfer vegetables to a baking tray lined with baking paper, in a single layer. Roast for 35-40 minutes, until vegetables are just tender.
  2. Heat a dash of oil in a deep pan. Add the onion and soften over a medium low heat, this will take about 5 minutes. Add the garlic and ginger and allow it to sizzle but not burn.
  3. Add chopped tomatoes and stir while cooking until they soften. Add the roasted vegetables and Wattie’s frozen peas. Toss the vegetables through the tomatoes. Cover and cook a further 5 minutes until peas are cooked and vegetables are hot.

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