• Indian Spiced Aloo Gobi With Basmati Rice
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Indian Spiced Aloo Gobi With Basmati Rice

Indian Spiced Aloo Gobi With Basmati Rice

  1. 1 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 5 g Ginger
  4. 1 Clove Garlic
  5. 1 tsp Garam Masala
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tsp Cumin Seeds
  8. 5 g Coriander
  9. 150 g Chat Potatoes
  10. 80 g Cauliflower
  11. 0 Each Brown Onion
  12. 1 cup Basmati Rice
  1. 1 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 10 g Ginger
  4. 1 Clove Garlic
  5. 2 tsp Garam Masala
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tsp Cumin Seeds
  8. 10 g Coriander
  9. 300 g Chat Potatoes
  10. 160 g Cauliflower
  11. 1 Each Brown Onion
  12. 1 cup Basmati Rice
  1. 2 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 15 g Ginger
  4. 2 Clove Garlic
  5. 3 tsp Garam Masala
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tsp Cumin Seeds
  8. 15 g Coriander
  9. 450 g Chat Potatoes
  10. 240 g Cauliflower
  11. 1 Each Brown Onion
  12. 2 cup Basmati Rice
  1. 2 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 20 g Ginger
  4. 2 Clove Garlic
  5. 4 tsp Garam Masala
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tsp Cumin Seeds
  8. 20 g Coriander
  9. 600 g Chat Potatoes
  10. 320 g Cauliflower
  11. 1 Each Brown Onion
  12. 2 cup Basmati Rice
  1. 3 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 30 g Ginger
  4. 3 Clove Garlic
  5. 6 tsp Garam Masala
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 3 tsp Cumin Seeds
  8. 30 g Coriander
  9. 900 g Chat Potatoes
  10. 480 g Cauliflower
  11. 2 Each Brown Onion
  12. 3 cup Basmati Rice

Prep:

  1. Peel and crush garlic, mince with the back of a knife.
  2. Grate ginger.
  3. Wash and chop tomatoes.
  4. Wash and quarter potatoes.
  5. Cut cauliflower into florets.
  6. Peel and finely dice onion.
  7. Wash and chop coriander separating stems.

Method:

  1. Meanwhile, make rice. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to the lowest setting and cook for 13 minutes. Stand covered for 5 minutes, fluff up with a fork.
  2. Add the cauliflower florets and potatoes and sauté for 23 minutes. Add the chopped tomatoes and coriander stems and cook until the tomatoes soften and the oil begins to separate.
  3. Once the potatoes and cauliflower are tender, serve with rice and sprinkle with coriander.
  4. Add chopped onions, minced garlic, and grated ginger. Sauté, stirring until the onions become translucent.
  5. Add garam masala and season with salt & pepper, mix well and cook for a couple of minutes.
  6. Heat oil in a pan over medium heat. When the oil begins to shimmer, add the cumin seeds and stir until they begin to splutter.
  7. Reduce the heat to low, cover the pan, and let the aloo gobi cook for 1520 minutes, stirring occasionally. If you feel it beginning to stick to the bottom of the pan, add a splash of water.
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