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!
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.
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To make the Indian Spice Mix:
Mix all the spices together. Store leftovers in an airtight container.
To make Aloo Gobi:
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.
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.
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.