Aloo Gobi
A classic British Indian Restaurant aloo gobi made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 150 gm potatoes
- ½ tspn ground coriander
- 100 – 125 gm cauliflower
- ½ tspn turmeric
- 1 tbspn oil
- 1 tspn green chilli
- ½ tspn ground cumin
- 1 tspn fresh coriander
- 125 ml Simple Fried Base Sauce
- 70 gm of frozen peas
- ¼ tspn salt
Method
- 1
Peel the potato and cut into approx 1 cm cubes, and boil in salted water for .
- 2
Break the cauliflower into small florets and boil in salted water for .
- 3
Rinse the frozen peas in hot water and drain.
- 4
Deseed and finely chop the chilli.
- 5
Chop the coriander.
- 6
Heat the oil in a suitable pan, over a medium heat, and fry the cumin for a few seconds .
- 7
Add 80 ml of c46 base sauce, salt, ground coriander, turmeric and red or green chilli, and cook, stirring regularly, for adding a little c46 base sauce if needed to prevent drying and burning.
- 8
Increase the heat and add the potato, cauliflower and peas and stir gently to heat through for , adding c46 base sauce as needed to maintain your preffered sauce consistency.
- 9
Stir in the chopped coriander and serve with rice or naan bread.