Aloo Gobi, chick pea, cauliflower, potato, curry

My Spice Drawer

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Aloo Gobi - Salt Spring Style

Try our take on this Indian Classic. The addition of chickpeas makes it a complete meal.

6 medium Yukon Gold potatoes (skins on), chopped into 1 inch dice
1/2 head cauliflower cut into medium size florets
2 medium onions, medium diced
2 tbsp oil and 2 tbsp butter
2 cloves garlic, crushed
1 tbsp Punjabi Garam Masala
2 tsp turmeric
2 tsp paprika
1 tsp celery seed
2 tbsp soy sauce
pinch chili flakes
1/2 cup cauliflower water or veggie stock
398 ml can chickpeas
Stir Crazy Apple Rhubarb Chutney

Parboil potatoes in water. Lightly steam cauliflower and reserve 1/2 c of the cooking liquid. Heat oil and butter in a 5 litre pot. Add onions and sauté until translucent, 5-10 minutes. Add garlic, Punjabi Garam Masala remaining spices and cauliflower water or stock. Cook gently for 1 minute.

Add the chickpeas, cooked potatoes, steamed cauliflower and mix thoroughly with the onion/spice mixture. Simmer on very low heat for 5 minutes to let the flavours meld. Serve with a generous dollop of Stir Crazy Apple Rhubarb Chutney and naan.

Serves 4