Recipe Ingredients
- Handful of baby potatoes, cut into quarters or halves depending on your preference
- 1 cauliflower, cut into small florets
- ½ onion medium, diced
- Oil
- Small chunk of ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 can chopped tomatoes
- Aloo Gobi Spice Mix
- Salt to taste
Optional Extras
- Coriander, Indian bread (naan, roti etc), Rice
Recipe Instructions
| Heat 2 tablespoons of oil in a pan on medium heat. Add the prepared cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes. Fry on medium-low heat for 7-8 minutes until potatoes and cauliflower have some brown spots on them. Set aside the veg in a bowl. In the same pan (no need to clean) heat 2 teaspoons of oil on medium heat and add the onions and cook for 2 minutes until translucent. Add the finely chopped ginger and garlic and cook for another 2 minutes. Add the aloo gobi spice mix and cook for a further 2 minutes until smelling lovely – don’t forget to stir as the spices may stick to the pan. Add the chopped tomatoes and mix well. Cover the pan and let the tomato base cook for 2-3 minutes and then add the potatoes and cauliflower back into the pan, mix and cook gently on a medium-low heat for 10-15 minutes or until the potato is soft enough to eat – cooking gently at a lower heat will help the potato to cook through without turning the cauliflower soft. If you feel the tomato base is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. Salt to taste and serve. Garnish with some (optional) coriander leaves and any Indian bread such as naan or roti (or serve with rice). |
