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Aloo Gobi; Potato Cauliflower Vegetable Curry is one of the most popular and a classic north Indian vegetarian curry. Its a simple vegetarian dish made with potatoes,cauliflower, spices and herbs. One serving of Aloo Gobi provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.
1 small cauliflower
2 potatoes, peeled cut into 4cm cubes
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
200g/½ tin tomatoes
1 tbsp ginger, grated
1 tsp salt
1 tsp turmeric
1 chilli, finely chopped
1 tsp dried fenugreek
1 tsp garam masala
Handful chopped fresh coriander
Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
Heat the oil in a karahi and add the mustard seeds. Once sizzling add the cumin seeds.
Add the onions and garlic then fry until soft and lightly browned.
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving.
DIETARY INFO: Vegan, Lactose Free, Dairy Free, Gluten Free
A healthy cauliflower and potato recipe, combined with a thick tomato sauce made with onions, garlic, ginger and whole cumin and mustard seeds. We can eat aloo gobi with either a roti or parantha's.