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