Aloo Gobi This Indian potato and cauliflower stew can beserved as a main course or side dish. 1 onion (quartered) 4 cloves garlic 4 cm knob ginger (peeled) Vegetable oil, for frying 5 ml brown
Aloo Gobi
This Indian potato and cauliflower stew can beserved as a main course or side dish.
- 1 onion (quartered)
- 4 cloves garlic
- 4 cm knob ginger (peeled)
- Vegetable oil, for frying
- 5 ml brown mustard seeds
- 10 ml cumin seeds
- 15 ml garam masala
- salt and milled pepper
- 5–6 medium potatoes (cut into chunks)
- 250 ml vegetable stock
- 3 cups (about ½ a head) cauliflower (broken into florets)
- 1 bag baby spinach
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Blitz onion, garlic and ginger in a blender to form a rough paste
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Heat a glug of oil in a pan and fry onion paste and spices until golden
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Season
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Add potatoes, stir-fry for a few minutes and add stock
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Cover and cook for 10 minutes
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Add cauliflower and continue cooking, adding more stock if necessary, until potatoes start breaking up and cauliflower is tender
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Stir through spinach and allow to cook for a few more minutes
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Serve with rotis, yoghurt and plenty of fresh coriander