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Indian Spiced Aloo Gobi With Basmati Rice (G-F)

Indian Spiced Aloo Gobi With Basmati Rice (G-F)

Ingredients for One

  1. 150 grams chat potatoes
  2. 80 grams cauliflower
  3. 5 grams ginger
  4. 5 grams coriander
  5. 1 tomatoes
  6. 1 cloves garlic
  7. 0.5 tsp cumin seeds
  8. 0.25 brown onion
  9. 1 tsp garam masala
  10. 0.5 cup basmati rice
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams chat potatoes
  2. 160 grams cauliflower
  3. 10 grams ginger
  4. 10 grams coriander
  5. 1 tomatoes
  6. 1 cloves garlic
  7. 1 tsp cumin seeds
  8. 0.5 brown onion
  9. 2 tsp garam masala
  10. 1 cup basmati rice
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams chat potatoes
  2. 320 grams cauliflower
  3. 20 grams ginger
  4. 20 grams coriander
  5. 2 tomatoes
  6. 2 cloves garlic
  7. 2 tsp cumin seeds
  8. 1 brown onion
  9. 4 tsp garam masala
  10. 2 cup basmati rice
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams chat potatoes
  2. 480 grams cauliflower
  3. 30 grams ginger
  4. 30 grams coriander
  5. 3 tomatoes
  6. 3 cloves garlic
  7. 3 tsp cumin seeds
  8. 1.5 brown onion
  9. 6 tsp garam masala
  10. 3 cup basmati rice
  11. salt & pepper - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Prep:

  1. cut potatoes into approximately 3cm cubes
  2. peel and crush garlic, mince with the back of a knife
  3. grate ginger
  4. peel and finely dice onion
  5. wash and chop coriander separating stems
  6. wash and chop tomatoes
  7. cut cauliflower into florets

Method:

  1. 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.
  2. Add chopped onions, minced garlic, and grated ginger. Sauté, stirring until the onions become translucent.
  3. Add the cauliflower florets and cubed 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.
  4. Add garam masala and season with salt & pepper, mix well and cook for a couple of minutes.
  5. 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.
  6. 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.
  7. Once the potatoes and cauliflower are tender, serve with rice and sprinkle with coriander.
  8. wash and chop parsley
  9. cut lemon into wedges
  10. preheat the oven to 200°C (180°C fan-forced)
  11. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  12. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  13. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  14. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  15. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
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