Learn how to make a classic Punjabi curry, Aloo Gobi. This version combines potatoes (aloo) with cauliflower (gobi), brussels sprouts, onion, fresh tomatoes and a wonderfully aromatic spice mix. Served with steamed rice and a big hit of natural yoghurt. Quick, healthy comfort food.
30 Minutes. Vegetarian. Mild
1/2 head cauliflower
2 medium desiree potatoes
1 brown onion
5 brussels sprouts
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon mild chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
50g natural Greek yoghurt
1f cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of water. Bring to the boil until liquid has completely absorbed. Cover pot, remove from heat and set aside for 15 minutes.
Fill a pot with salted water and bring to boil. Dice the onion. Remove the florets of the cauliflower. Remove outer layers of brussels sprouts and halve. Cut the potatoes into 2cm cubes and dice the tomatoes. Place potatoes into the pot of boiled water for 5 minutes. Then add brussels sprouts and cauliflower. Cook for a further 5 minutes then drain.
Make aloo gobi
Heat a non-stick fry pan to a medium high heat with a drizzle of olive oil. Add onions and sauté until soften. Add the spices and stir to combine. Next add the cooked vegetables, tomatoes and a splash of water. Season generously with salt and stir through. Cook for 4 - 5 minutes until the tomatoes have broken down.
Whisk yoghurt with salt and pepper. Plate rice and top with veg and a large dollop of the yoghurt.
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