Aloo Gobi

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

Delicious, quick and fresh-tasting spicy meal or snack. This is great eaten hot or cold, I've even been known to take leftovers to school for breakfast, where everybody wants a taste. The potato and cauliflower are cooked in advance, and if you do all your chopping, measuring and grating too, the actual cooking takes minutes. If you're doing WeightWatchers, just weigh the potato and measure the oil - everything else is point-free!

Ingredients

Serves: 4

Metric Cups

2 potatoes (scraped or peeled and cut into bite sized chunks)
½ small cauliflower (broken into bite sized chunks)
½ onion (finely chopped)
½ onion (chopped into large chunks)
½ green pepper (finely chopped)
2 tablespoons tomato puree
5⅛ centimetres fresh ginger (grated)
4 cloves garlic (sliced)
2 teaspoons curry powder
2 teaspoons roasted ground cumin
1 teaspoon chilli powder
1 teaspoon turmeric
1 tablespoon Worcestershire sauce
2 tomatoes (fresh and sliced into fat crescents)
5 tablespoons fresh coriander
oil for frying

2 potatoes (scraped or peeled and cut into bite sized chunks)
½ small cauliflower (broken into bite sized chunks)
½ onion (finely chopped)
½ onion (chopped into large chunks)
½ green bell pepper (finely chopped)
2 tablespoons tomato puree
2 inches fresh gingerroot (grated)
4 cloves garlic (sliced)
2 teaspoons curry powder
2 teaspoons roasted ground cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 tablespoon Worcestershire sauce
2 tomatoes (fresh and sliced into fat crescents)
5 tablespoons cilantro
oil for frying

Method

Aloo Gobi is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil the potatoes and cauliflower with the turmeric and a little salt, until cooked.
Fry the finely chopped onion in the oil until translucent.
Add curry powder, cumin, garlic and ginger and stir-fry for 2 minutes.
Add pepper, tomato, tomato puree, chunks of onion and Worcestershire sauce and stir-fry a further 2 minutes.
Add potatoes and cauliflower and stir until hot through.
Serve immediately, garnished with the lovely coriander.

Boil the potatoes and cauliflower with the turmeric and a little salt, until cooked.
Fry the finely chopped onion in the oil until translucent.
Add curry powder, cumin, garlic and ginger and stir-fry for 2 minutes.
Add pepper, tomato, tomato puree, chunks of onion and Worcestershire sauce and stir-fry a further 2 minutes.
Add potatoes and cauliflower and stir until hot through.
Serve immediately, garnished with the lovely coriander.