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Aloo Gobhi

Aloo Gobhi

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once a week, either as an accompaniment to a curry or as the main dish with chapatis. Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.


bar Aloo Gobhi
Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.

Picture by Jason Lowe

 
Serves 2-3
 
Ingredients:

200g cauliflower florets, cut into 4cm pieces
2 tbsp vegetable or groundnut oil
1 large onion, finely chopped
2 green finger chillies, finely chopped
2 garlic cloves, finely chopped
300g fluffy or smooth potatoes, peeled and cut into 2cm cubes
1 tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
½ tsp salt
¼ tsp garam masala
2 tbsp butter or ghee
1 tsp peeled and finely grated root ginger

   
Method:  

Wash the cauliflower well in salted cold water. Heat the oil in a frying pan and add the onion, chillies, garlic, and potatoes, and fry for 7 minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further 3 minutes until light brown. Add the turmeric, cumin, coriander, salt, and garam masala, stir and fry gently for 5 minutes. Mix well. Add the butter and mix, then add 5 tbsp cold water, cover and simmer for 5 minutes. Stir in the ginger. Serve hot with chapatis or pitta breads.

 

(c) 2012

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