Recipe: Aloo Gobi

Aloo Gobi (Potato and Cauliflower Curry)

This is a tasty, filling and easily prepared vegetarian friendly dish, that will give you another option to add healthy vegetables to your weekly meal planning. Eat with parathas or roti (Indian flat breads), which can also be used to make wraps - giving you yet another great option for weekday lunches! (Tip: Use a vegetable cooking oil instead of Ghee to make it Vegan-friendly).

INGREDIENTS

1x Cauliflower

3x Potato

1 tsp Cumin seeds

6-7 cloves Garlic (chopped)

1x 2 inch piece of Ginger (chopped) 

2x Onions (chopped)

1 tsp Garam masala

1 tsp Seasonal Spice Blend (Summer or Winter - depending on the season!)

2 tbsp Ghee

1 tbsp Fresh coriander (chopped)

Salt - to taste

METHOD

• Wash cauliflower and cut into pieces, peel potatoes and cut into cubes.

• In a wok (kadai), warm the ghee, add cumin seeds and cook for a few minutes.

• Add onion and sauté until transparent.

• Next, add ginger and garlic and cook for a further 1 to 2 minutes.

• Add salt, pepper and seasonal spice blend - cook for a further ½ minute.

• Then, add potatoes and stir well to coat with spices.

• Cover and cook until potatoes begin to soften.

• Add cauliflower and stir well to coat with spices.

• Cover and cook, stirring and scraping the bottom of the pan 3 to 4 times during cooking until potatoes are cooked and cauliflower is soft.

• Garnish with chopped coriander and serve hot with chapati or plain parathas.

For more easy Ayurvedic cooking ideas, try Rippan's "Ayurvedic Cooking for Beginners" book, or Ayurda's Ayurvedic Cooking Bundle.