Aloo Gobi
A classic British Indian Restaurant aloo gobi made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 150 gm potatoes
- ½ tspn ground coriander
- 100 – 125 gm cauliflower
- ½ tspn turmeric
- 1 tbspn oil
- 1 - 2 tspn red or green chilli
- ½ tspn ground cumin
- 1 tbspn fresh coriander
- 150 ml c46 curry base sauce (see note 1)
- 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.