Name: Aloo Gobi
Yield: 4 servings
Ingredients: 5 tbsp butter; 1 1/4 lb Desiree potatoes, peeled, cubed; 1/4 cup vegetable oil; 1 tsp black mustard seeds; 1 None onion, peeled, finely chopped; 1 tsp freshly ground coriander seeds; 1 tsp freshly ground cumin; 3/4 tsp ground turmeric; 1/2 tsp chili powder; 1/2 tsp paprika; 1 None lemon, juiced; 3 None large tomatoes, peeled, diced; 2 tsp peeled, grated fresh ginger; 1/2 small head cauliflower, cut into small florets; None None chopped fresh cilantro, to serve

Servings: 4 persons

5 tbsp butter
1 1/4 lb Desiree potatoes, peeled, cubed
1/4 cup vegetable oil
1 tsp black mustard seeds
1 None onion, peeled, finely chopped
1 tsp freshly ground coriander seeds
1 tsp freshly ground cumin
3/4 tsp ground turmeric
1/2 tsp chili powder
1/2 tsp paprika
1 None lemon, juiced
3 None large tomatoes, peeled, diced
2 tsp peeled, grated fresh ginger
1/2 small head cauliflower, cut into small florets
None None chopped fresh cilantro, to serve

1
Melt butter in a large frying pan over medium-high heat. Cook potatoes for 25 mins, or until lightly browned and tender. Transfer to a plate.
2
Wipe out pan and add oil. Add mustard seeds and shake pan gently until they pop. Add onion and brown lightly. Reduce heat and add remaining spices. Stir for 1 min then add lemon juice. Stir in tomatoes and 1 tsp salt. Squeeze in juice from grated ginger (discard ginger flesh) and add 2 tbsp water.
3
Add cauliflower and potatoes and stir to coat. Reduce heat to low, cover and cook for 15 mins. Add fresh cilantro and cool slightly before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Aloo Gobi

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