Aloo Ghobi

19 ingredients
13 steps

Ingredients

  • 2 Baby cauliflowers
  • 1 large potato, cubed
  • 6 Cherry Tomatos, halved
  • 1/2 White onion
  • 1 pinch Fennel seed
  • 2 Cardamom pods
  • 1 Clove
  • 1 pinch Cumin seed
  • 1 clove Garlic
  • 1 pinch Dried ginger
  • 1 pinch Dried coriander
  • 1 tsp Turmeric
  • 1 pinch Salt and black pepper
  • 1 pinch Red chilli powder
  • 1 pinch Sugar
  • 1 tbsp Chilli infused olive oil
  • 1 tsp Tomato puree
  • 1 pinch Garam masala
  • 1 bunch Fresh coriander

Directions

  1. 1
    Chop the cauli and potato and part boil, set aside.
  2. 2
    Heat the oil in a an, add the cardamom, fennel, cumin seeds and Clove and simmer for 2-3 mins.
  3. 3
    Finely slice the onions and add.
  4. 4
    Stir for another 2-3 mins to soften the onions but don't burn them.
  5. 5
    Add the Tomatos and a dash of cold water and simmer for 2 minutes.
  6. 6
    Add the tomato puree and stir.
  7. 7
    Add the cauli and potatoes, mix well and simmer for 5 minutes.
  8. 8
    Add the remainder of the dried spices, the salt and pepper.
  9. 9
    Stir.
  10. 10
    In a separate cup, add a tiny pinch of sugar and a tbsp of hot water stirring to dissolve the sugar into a syrup.
  11. 11
    Take a tsp of this and add to the pan, stir again then leave to simmer for another 5 minutes.
  12. 12
    Add the coriander at the end.
  13. 13
    Serve garnished with more fresh coriander and a tsp of plain unsweetened yoghurt as in the picture, however the yoghurt is optional.

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