The Northern Express Herald
This Aloo Gobi, A Cauliflower & Potato Curry, Is Ready In No Time
Get this started as soon as you walk in the door from work and it will be ready in 30 minutes. There is nothing wrong with a few shortcuts; buy the naan and cook the rice in the microwave. Hopefully, there will be some left for lunch the next day.
QUICK AND EASY ALOO GOBI RECIPE
Serves 4
¼ cup oil
1 onion, sliced
4 cloves garlic, sliced
1 Tbsp grated ginger
½ tsp ground cumin
½ tsp garam masala
½ tsp turmeric
1 tsp ground coriander
4 tomatoes, roughly chopped
2 medium potatoes, cubed
½ cup water
3 cups cauliflower florets
1 tsp brown sugar
½ tsp each salt and pepper
1 cup chopped coriander
Rice and naan, to serve
- In a heavy-based pot, warm the oil. Add the onion and garlic, cooking for 4 minutes. Add the ginger, cooking for a further 2 minutes. Stir through the cumin, garam masala, turmeric and coriander for 2 minutes or until fragrant.
- Stir through the tomatoes, potatoes and water. Cover and cook for 10 minutes. Stir through the cauliflower, sugar, salt and pepper. Cover for a further 8-10 minutes to soften the cauliflower. Remove the lid and stir through the coriander.
- Check the seasoning before serving hot with rice and warmed naan bread.