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The best aloo gobi
The best aloo gobi
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Total Time:
35 minutes
Flavorful Indian side dish pairs perfectly with curry.
Ingredients:
  • 3 coloured chillies seeded and chopped
  • 1 small bunch fresh coriander
  • coconut shavings
  • 1 small head cauliflower or ½ a big one, cut into large florets
  • 1 splash vegetable oil
  • 1 tablespoon black mustard seeds
  • 1 large pinch asafoetida
  • 12 curry leaves pulled off their stalk
  • ½ teaspoon ground turmeric
  • 4 medium-sized potatoes peeled and cut into chunks
  • 1 big handful frozen peas
Instructions:
  • - Fill a pot with salted water and bring to a boil. Add cauliflower and boil for 1 minute. Remove florets with a slotted spoon and drain in a colander. Set cauliflower water aside. - Heat a wide pan. Add vegetable oil and when hot, stir in mustard seeds, asafoetida, curry leaves, and turmeric. Fry briefly, then add diced potatoes, enough cauliflower water to cover, and salt. Cover and simmer until potatoes are tender. - Mix in peas, chillies, and cauliflower florets. Cover and cook until everything is tender and liquid is reduced. - Season with salt and pepper, garnish with coriander and coconut shavings before serving.

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