Aloo Gobi

4 Servings

mild

Try our take on this Indian Classic. The addition of chickpeas makes it a complete meal. 


Ingredients

6 medium Yukon Gold potatoes (skins on), diced into 1 inch pieces

1 small head cauliflower cut into medium size florets

2 TBL oil and 2 TBL butter

2 medium onions, diced

2 cloves garlic, crushed


1 TBL Punjabi Garam Masala


2 tsp turmeric

2 tsp paprika


1 tsp celery seed


2 TBL soy sauce

Pinch chili flakes


1 cup cauliflower water

1 large can chickpeas

Instructions

1

Parboil potatoes in water.

2

Cook cauliflower in enough water to cover and some salt, and reserve ½ cup of the cooking liquid.

3

Heat oil and butter in a large pot.

4

Add onions and sauté until translucent, 5-10 minutes.

5

Add garlic and cook 2 minutes.

6

Add Punjabi Garam Masala, remaining spices and cauliflower water. Bring to a simmer.

7

Add the chickpeas, cooked potatoes, cooked cauliflower and mix thoroughly together.

8

Simmer on very low heat for 5-10 minutes to let the flavours mix. Serve with a generous dollop of and naan.


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Spices Used: Punjabi Garam Masala

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