Preparation time: 15 mins
Cooking time: 30 mins
- 1/2 a large cauliflower, cut into florets
- 2 medium potatoes, unpeeled, chopped into 5cm (2in) cubes
- 4 tbsp. vegetable oil
- 2 onions, peeled and chopped
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- ½ tsp. turmeric
- 3 garlic cloves, peeled and finely chopped
- 10g ginger, peeled and finely chopped
- 15 cherry tomatoes, halved
- 80g (3oz) spinach
- A handful of peas (fresh or frozen)
- 4 naan bread, to serve
For the pickle
- 1 lemon, juiced
- 2 tbsp. honey or sugar
- 100g radishes
- 1 tbsp. chopped mint
- Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoes in a separate pan for 7 minutes. Drain and let them cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp vegetable oil into a large baking tray and heat it in the oven. Add the potatoes and roast them for 10 minutes. Then add the cauliflower and roast for another 5 minutes.
- Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onions and fry over medium heat, stirring often, until they turn golden brown (about 10-15 minutes).
- Add the spices, lower the heat and cook for 2 minutes. Then add the garlic and ginger and cook for another few minutes, making sure not to burn these. Add the tomatoes and raise the heat, reducing the sauce for 7 minutes or so.
- Then add the roasted potatoes and cauliflower, and spinach, and cook for 5 minutes. Finally, add the peas and cook for another 1-2 minutes.
- For the pickle, mix the lemon juice with the sugar and a pinch of salt. Add the radishes and mint and toss together. Serve the aloo gobi with the pickle and some warm naan bread.
Posted by Coba Grills and we thank Tesco for this delicious recipe and the recipe link is https://realfood.tesco.com/recipes/spring-aloo-gobi.html