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Aloo Gobi
A classic Indian cauliflower and potato curry dish that is not only simple to make but packed full of flavour. You can serve it with rice or eat as a side to your favourite curries. Or simply add to your entertaining platter with poppadoms - it’s delicious however you eat it!
Makes 4-6
Prep Time 15 minutes
Cook Time 45-50 minutes
Easy As
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
To make the Indian Spice Mix: Step 2
Mix all the spices together. Store leftovers in an airtight container. Step 3
To make Aloo Gobi: Step 4
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. Step 5
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. Step 6
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. Tips
What do I need?
Select All
1
Indian Spice Mix:
2
3 Tbsp Gregg's Ground Cumin
3
3 Tbsp Gregg's Ground Turmeric
4
6 Tbsp Gregg's Ground Garam Masala
5
2 Tbsp Gregg's Ground Coriander
6
Aloo Gobi:
7
400 g potatoes, peeled and cut into 2 cm cubes
8
½ cauliflower, broken into florets
9
2 Tbsp Indian Spice Mix
10
½ tsp salt
11
3 Tbsp olive oil
12
1 onion, thinly sliced
13
2 garlic cloves, crushed
14
2 cm piece of ginger, peeled and grated
15
2 medium tomatos, diced
16
1 cup Wattie's Frozen Peas
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