Aloo Gobi
Try our take on this Indian Classic. The addition of chickpeas makes it a complete meal.
Ingredients
- 6 medium Yukon Gold potatoes (skins on), diced into 1 inch pieces
- 1 Cauliflower Head Small, cut into medium size florets
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 Onion Medium
- 2 cloves Garlic crushed
- 1 tbsp
Punjabi Garam Masala
- 2 tsp Turmeric
- 2 tsp
Paprika
- 1 tsp
Celery Seed
- 2 tbsp Soy Sauce
- 1 pinch Chili Flakes
- 1 cup Cauliflower Water
- 1 can Chickpeas Large
Instructions
- Parboil potatoes in water.6 medium Yukon Gold potatoes
- Cook cauliflower in enough water to cover and some salt, and reserve ½ cup of the cooking liquid.1 Cauliflower Head
- Heat oil and butter in a large pot.2 tbsp Olive Oil, 2 tbsp Butter
- Add onions and sauté until translucent, 5-10 minutes.2 Onion
- Add garlic and cook 2 minutes.2 cloves Garlic
- Add Punjabi Garam Masala, remaining spices, soy sauce and cauliflower water. Bring to a simmer.1 tbsp
Punjabi Garam Masala
, 2 tsp Turmeric, 2 tspPaprika
, 1 tspCelery Seed
, 1 pinch Chili Flakes, 1 cup Cauliflower Water, 2 tbsp Soy Sauce - Add the chickpeas, cooked potatoes, cooked cauliflower and mix thoroughly together.1 can Chickpeas
- Simmer on very low heat for 5-10 minutes to let the flavours mix. Serve with a generous dollop of and naan.
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