Aloo ghobi recipe
Aloo ghobi is all about patience, a low, slow cook and a delicious reward. This cauliflower side dish takes on the fragrant spices of cumin, chilli, turmeric and coriander.
Recipe from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona. Published by Nourish Books, £25.
Ingredients
- 1 large cauliflower, cut into florets
- 0.2 tsp ground turmeric
- 1 tsp ground coriander
- 0.2 tsp English mustard paste
- 1 pinch chilli powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cumin seeds
- 1 large green chilli, pierced
- 1 large potato, peeled and cut into 2cm/¾ inch chunks
- 4 tbsp vegetable oil
- 1 large cauliflower, cut into florets
- 0.2 tsp ground turmeric
- 1 tsp ground coriander
- 0.2 tsp English mustard paste
- 1 pinch chilli powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cumin seeds
- 1 large green chilli, pierced
- 1 large potato, peeled and cut into 2cm/¾ inch chunks
- 4 tbsp vegetable oil
- 1 large cauliflower, cut into florets
- 0.2 tsp ground turmeric
- 1 tsp ground coriander
- 0.2 tsp English mustard paste
- 1 pinch chilli powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cumin seeds
- 1 large green chilli, pierced
- 1 large potato, peeled and cut into 2cm/¾ inch chunks
- 4 tbsp vegetable oil
Details
- Cuisine: Indian
- Recipe Type: Cauliflower
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Put the oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and green chilli. Fry until the cumin seeds turn a deep golden brown and become fragrant.
- Turn the heat down to low and add the cubed potato, then cook gently for 8 minutes until it starts to soften at the edges.
- Add the cauliflower florets, ground turmeric, chilli powder, coriander, mustard, salt and sugar and give everything a good mix together until the cauliflower is fully coated with the spices.
- Cover with a lid and cook gently for 15–20 minutes, adding a splash of water if necessary and stirring occasionally, until the cauliflower is tender and cooked through.
This recipe is from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona. Published by Nourish Books, £25. Photography by Yuki Sugiura.
You might also like:
Cauliflower salad with tahini and onions
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature