Aloo Gobi
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1 Hr 5 Min
Prep : 15 minutes Cook: 45-50 minutes DIFF : Easy As
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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!
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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2 Tbsp Gregg's Ground Coriander
6
Aloo Gobi:
7
400 g potatoes, peeled and cut into 2 cm cubes
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½ cauliflower, broken into florets
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2 Tbsp Indian Spice Mix
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½ tsp salt
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3 Tbsp olive oil
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1 onion, thinly sliced
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2 garlic cloves, crushed
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2 cm piece of ginger, peeled and grated
15
2 medium tomatos, diced
16
1 cup Wattie's Frozen Peas
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How do I make it ?
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To make the Indian Spice Mix:
Step 1
Mix all the spices together. Store leftovers in an airtight container. To make Aloo Gobi:
Step 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. Step 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. Step 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. Made With
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