Aloo Gobi

Aloo Gobi Categories: curry|vegetarian
Nb persons: 1
Yield: 362 cals
Preparation time:
Total time:
Source: Tesco Diets

    1 tsp  vegetable oil
     tsp  fennel seeds
     tsp  mustard seeds
     tsp  black onion seeds
    2 oz  onion
     inch  root ginger
     clove  garlic
    2 pinch  chilli powder
    4 oz  cauliflower
    1 pinch  garam masala
    2 pinch  turmeric
    4 oz  potato
    1 small tin  chopped tomatoes
    1 oz  basmati rice
    1 tbsp  fresh coriander

1. Finely chop the onion, mince the garlic and ginger, peel and cube the potato and break the cauliflower into small florets.
2. Heat the oil in a non-stick pan, add the spice seeds and cook until they start to pop.
3. Next add the onion and fry for 2 minutes until softened and then stir in the ginger, garlic and chilli powder.
4. Add the cauliflower florets, garam masala and turmeric and cook for 2-3 minutes before adding the potato, tomatoes and 50ml (2fl ozs) water.
5. Cover with a lid, reduce the heat and cook for about 20 minutes.
6. As the Aloo gobi simmers, cook the rice according to packet instructions, omitting any additional oil or salt mentioned.
7. Serve with a garnish of roughly chopped coriander.

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