Aloo Gobi

Jun 1st '15 04:51 AM
Pete’s Aloo Gobi

Serves 2


1 Onion, finely chopped (s) (0pp)
1 Cinnamon Stick
1 Knorr Veg stockpot (1pp)
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s) (0pp)
300g Maris pipers potatoes, cut into 1cm pieces (3pp per person)
410g Tomatoes (s) (0pp)


Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.

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