Aloo Gobi

Aloo Gobi

Aloo Gobi

Does the thought of making an authentic Indian meal excite you? Have you been petrified at the complexity of curry? Tala is celebrating all things curry during National Curry Week and has a special Aloo Gobi recipe to share with you. Create a fusion of delicious aromas with this homemade recipe that can be found inside the Tala curry booklet that comes with the Thali Curry Measure.  The curry measure will help calculate ingredients with ease while you cook up a traditional dish to delight family and friends.  Enjoy making this authentic recipe and reap the delicious rewards.

 

Ingredients

Coriander Seed

Tadka Base

2 tbsp Vegetable Oil

Cauliflower

Potatoes

Coriander

 

Method

 

  • Dry roast whole coriander seeds in a small pan over a low heat until they turn slightly darker and smell fragrant (approx. 2-3mins) then roughly grind in a pestle and mortar to release their flavour.
  • In a shallow pan, combine the ground coriander seed, tadka base, 2 tbsp of vegetable oil and heat through.
  • To this add cauliflower florets, stirring them evenly to coat with the tadka spices. Cover the pan with a lid and allow to cook on a medium to low heat for 5 mins.
  • Now stir in the potatoes, replace the lid and allow to cook for 30 to 40 mins until the potatoes are cooked through, stirring occasionally to make sure they do not stick.
  • This is a dry curry and cooked without adding water, so be patient and allow the low heat to steam the vegetables which releases a mild sweetness into the dish.
  • Sprinkle with a generous amount of chopped coriander to serve.

 

Tip: Follow the same recipe but instead of potato and cauliflower, try small cubes of carrot, potato, sweet potato, frozen peas and enhance with fresh fenugreek to make my mum’s delicious aloo gajar sabji.

For more delicious recipes of this nature, try the Thali Curry Measure; Homemade always tastes better. 

 

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